Bulgogi hot pot with mushrooms (Bulgogi-jeongol)

1. Soak the sweet potato noodles in lukewarm water for 30 minutes.

2. Slice the beef very thinly; finely grate the pear and garlic, mix with 3 tablespoons of soy sauce, the sugar, sesame oil and pepper, and marinate the meat in it for 20 minutes.

3. Slice the shiitake, cut the Chinese cabbage into wide strips, the onion into half-moons and the spring onion into 4 cm pieces; trim the base of the enoki and separate it into small clusters.

4. Arrange the vegetables, mushrooms and drained noodles in groups around a wide, shallow pan and pile the marinated beef in the middle.

5. Mix the water with the remaining 2 tablespoons of soy sauce, pour it in at the edge of the pan, bring to the boil over medium heat and cook for 8-10 minutes until the meat is cooked and the vegetables are tender.

6. Put the pan, piping hot, in the middle of the table and let everyone help themselves into their own bowl with rice.

Tip: Jeongol is the festive one-pot dish of the Korean shared table: it's best kept simmering on a tabletop burner during the meal. At the end, you can cook a few more noodles or some rice in the sweet-savoury broth that's left.