Korean Beef Stew

MAIN

• 350 g beef (12 ounces); sirloin or tenderloin, bulgogi cut (paper thin sliced)
• 4 1/2 cup Korean soup stock , though I altered the ingredients composition to 20g / 0.7 ounces dried kelp (kombu), 10g / 0.35 ounces dried anchovy for 6 cups of water. Also for more complex flavor, I added 50g / 1.8 ounces green onion (white and pale green part) and 100g / 3.5 ounces onion when making the stock.)
• 150 g tofu (5.3 ounces), cut into small to medium squares
• 150 g enoki mushrooms (5.3 ounces), stems removed and separated
• 100 g Shiitake mushrooms (3.5 ounces), stems removed and thinly sliced
• 100 g Korean glass noodles (3.5 ounces), soaked in water for 20 mins and cut into mid length (20 cm to 25 cm / 8 inch to 10 inch)
• 90 g onion (3.2 ounces), thinly sliced
• 80 g Napa cabbage (2.8 ounces), chopped into smaller pieces
• 30 g green onion (1 ounce), shredded or thinly sliced
• 1 red chili (optional), thinly sliced

BULGOGI MARINADE

• 6 Tbsp soy sauce
• 3 Tbsp brown sugar
• 2 Tbsp rice wine (mirin)
• 1 Tbsp minced garlic 
• 155 g red apple (5.5 ounces), about 1 medium apple - royal gala, pink lady or fuji apples are suitable to use
• 80 g onion (2.8 ounces), about 1/2 large onion
• 1 tsp minced ginger
• 1/8 tsp ground black pepper