Korean Beef Hot Pot Bulgogi Jeongol

• 1 lb Beef ribeye or skirt steak

• 10 cloves Garlic

• 1 bundle Mexican green onions

• 1 lb Mushrooms

• 1/2 Onion, large

• 1 block Tofu, soft or medium soft

• 3 tbsp Fish sauce

• 6 tbsp Soy sauce

• 1/4 tsp Black pepper

• 1 Sesame seeds

• 5 tbsp Sugar

• 4 tbsp Red wine

• 3 cups Water

• handful crown daisy (You can also use napa cabbage, bok choy, kale, spinach or/and swiss chard)

• 14 oz Konnyaku (konjac) noodles