Step 1

Slice the onion, but not too thin.

Step 2

Cut the zucchini and potato into thin matchsticks.

Step 3

Thinly slice the mushrooms, green onions, and chili pepper (if using). Separate the white part of the green onions for making broth and the green part for garnish.

Step 4

In a wok (or pot), heat the oil (2 tbsp) over medium heat. Once it gets nice and hot, add the ground beef. Break up the beef and saute for 1 to 2 minutes or until no longer pink.

Step 5

Add soy sauce, sugar, and black pepper to taste. Stir everything together for about 1 minute.

Step 6

Reduce the heat to low. Add the white part of the green onions, minced garlic, Korean chili paste, Korean soybean paste, and Korean chili pepper flakes. Stir-fry it for about 3 minutes.

Step 7

Add 6 cups (1,440ml) of water and bring it to a boil over medium-high heat.

Step 8

Once it comes to a boil, add the potato, mushrooms, Korean beef stock powder (or chicken bouillon powder), and MSG (if using). Cook for 3 to 4 minutes or until the potatoes are halfway cooked.

Step 9

Add the onion. Put the noodles into a strainer, give it a quick rinse, and immediately add them to the broth. Cook the noodles for about 5 to 6 minutes (or follow the package instructions).

Step 10

Meanwhile, grind the sesame seeds with a mortar and pestle.

Step 11

When the noodles are just about done, add the zucchini and chili pepper (if using). Give it about 1 minute to cook.

Step 12

Garnish with toasted seasoned seaweed (if using), green onions, and ground sesame seeds. Enjoy~!