Step 1

Thinly slice the onion and green onions. Cut the zucchini and potato into thin matchsticks. Thinly slice the mushrooms and chilies (if using).

Step 2

In a small container, mix together Korean soybean paste, Korean chili paste, Korean chili pepper flakes, minced garlic, Korean beef stock powder, and MSG (if using).

Step 3

In a wok (or pot), heat the oil (1 tbsp) over medium-high heat. Once it gets nice and hot, add half of the beef. Cook for 1 to 2 minutes or until no longer pink. Remove from the wok and set aside.

Step 4

Reduce the heat to low. To the same wok, add the seasoning paste. Fry for 1 to 2 minutes. Add 6 cups (1,440ml) of water and bring it to a boil over medium-high heat.

Step 5

Once it starts to boil, add in the beef that we cooked earlier along with the potato, mushrooms, and green onions. Cook for 3 to 4 minutes or until the potato is halfway cooked.

Step 6

Add in the onion. Rinse the noodles and immediately add them to the broth. Cook for 5 to 6 minutes or follow the package instructions. (If you're using dried noodles, cook them in a separate pot and add them to the broth.)

Step 7

When the noodles are just about done, add in the zucchini and give it about 1 minute to cook.

Step 8

While the noodles are cooking, in a separate pan over high heat, cook the remaining beef. It should take only 1 or 2 minutes. Remove from the pan and set aside. Don't wipe off the oil.

Step 9

To the same pan, add some mung bean sprouts. Season with salt and pepper. Quickly stir-fry for 1 to 2 minutes.

Step 10

Divide the noodles into serving bowls. Top with mung bean sprouts, beef brisket, green onions, and chilies (if using). Enjoy~!