Prepare the beef by placing it in a bowl. This recipe uses 400g for 3 servings.

Slice the vegetables (onion, carrot, cabbage, enoki mushrooms, and green onion) into bite-sized pieces.

Soak the glass noodles in lukewarm water for 10 minutes while preparing other ingredients.

Prepare the broth by boiling 3 cups of water with 2 pieces of kombu for 2-3 minutes. Turn off the heat and leave the kombu in the pot.

Marinate the beef with 1 tbsp minced garlic, 2 tbsp soup soy sauce, and 1 tsp black pepper. Mix well.

Prepare the seasoning sauce by mixing 3 tbsp soy sauce, 2 tbsp sugar, 1 tbsp corn syrup, and 1 tsp ginger powder.

Layer the marinated beef in a hot pot or pan, followed by the soaked glass noodles around the edges.

Add the sliced cabbage and other vegetables on top, finishing with the green onion.

Pour the prepared kombu broth over the ingredients until the noodles are submerged.

Add the seasoning sauce to the broth and mix gently.