Korean Beef Hot Pot, Bulgogi Jeongol

Name: Korean Beef Hot Pot, Bulgogi Jeongol
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Korean
Ingredients: 10 to 12 cloves garlic, finely chopped; 6 tbsp soy sauce; 3 tbsp fish sauce; 5 tbsp sugar; 4 tbsp red wine (any kinds will work); 1/4 tsp black pepper; 1 lb thinly sliced beef ribeye or skirt steak; 14 oz konnyaku (konjac) noodles; 1/2 large onion, sliced; 1 bundle of Mexican green onions or 2 bundles of green onions, cut into 2-inch long pieces; 1 block soft or medium soft tofu, sliced into 1/2-inch thick; 1 lb mushrooms (You can use any mushrooms and I used enoki, shiitake and beach mushrooms), sliced or/and cut into bite sizes if needed; handful crown daisy (You can also use napa cabbage, bok choy, kale, spinach or/and swiss chard); 3 cups water; sesame seeds