Grilled Beef and Glass Noodles in Kimchi Broth

Marinate beef in bulgogi marinade for at least 4 hours or overnight; set aside.

In a pot, combine garlic, ginger, stock, dashi, sugar, and kimchi. Bring to a boilthen reduce to a simmer. Season with soy sauce and pepper.

Add glass noodles to the broth and cook until noodles are al dente. Turn off heat and add leeks. Drizzle with sesame oil; set aside and keep hot.

Brush a grill pan with a thin layer of oil. Heat pan over medium-high heat. Grill beef for 1 minute per side or just until meat is cooked through. Grill onion rounds until translucent.

Portion noodles and broth among 4 bowls. Top with beef, onions, and leeks. Garnish with sesame seeds, if desired.