Sukiyaki- Bulgogi Version

1 lb Korean beef bulgogi marinated, or use a store-bought bulgogi sauce to marinade the beef
3 oz Korean glass noodles dangmyeon
1/4 napa cabbage sliced
8 oz baby bok choy halved
4 oz each mushroom shiitake, oyster, and enoki mushroom, or use other favorite mushrooms
1/2 medium onion sliced
4 green onions sliced

Soak Korean glass noodles in warm water for 20 minutes. Drain and set aside
Prepare vegetables by cutting them into large bite-size pieces and set aside.
In a pan or a shallow pot, assemble the ingredients, placing them in a pleasing way for presentation, and bring to a boil. The broth should not reach the top. You can add more stock as you cook.
Place the pot over heat and boil over medium-high heat. When the broth starts to boil, spread the beef around so it cooks evenly.
When meat is cooked, and the vegetables, mushrooms, and noodles are tender, dish the items up onto your serving dish and serve over rice or eat on its own if you choose low carb option.