Cut bulgogi beef into thirds and loosen the pieces.

Add 3 tbsp of rice wine to the beef to remove odor and blood. Cover with paper towels and let sit for 10 minutes.

Prepare vegetables: slice onion, remove enoki mushroom stems, and slice red and green chilies.

Mix 4 tbsp soy sauce, 2 tbsp minced garlic, a pinch of pepper, and pear juice in a bowl.

Combine beef with the marinade and add mushrooms, onion, and chilies.

Add 4 tsp sugar and 3 tbsp soy sauce to the mixture and mix well.

Soak rice noodles in cold water for 1 hour.

Wash wild chives in water with vinegar, rinse several times, and cut into 3-4cm pieces.

Heat a clay pot and add the marinated beef mixture.

Pour water into the mixing bowl to collect leftover marinade and add it to the pot. Ensure beef is partially submerged.

Cook on medium heat for 5 minutes, then reduce to low heat and simmer until beef is tender.