Bulgogi stew in an earthenware pot (Ttukbaegi-bulgogi: 뚝배기불고기)

English name: Bulgogi stew in an earthenware pot
Korean name: 뚝배기불고기
Romanized: Ttukbaegi-bulgogi

8 ounces beef skirt steak (or tenderloin, any tender cuts of beef), sliced thinly
1 tablespoon soy sauce
2 garlic cloves, minced
2 teaspoons sugar
2 teaspoons honey
¼ teaspoon ground black pepper
1 teaspoon sesame oil
1 ounce starch noodles (dangmyeon), soaked in cold water 30 minutes to 1 hour
½ teaspoon fish sauce
½ teaspoon salt
1 ounce (¼ cup) onion, sliced
1 ounce (¼ cup) carrot, cut into matchsticks
2 ounces large green onion (or 2 green onions), sliced diagonally.
1 ounce (about 1/3 cup) Enoki mushrooms
1 ounce (about ½ cup) chrysanthemum greens (ssukgat), washed with the stems removed. If it’s not available, replace it with spinach or some basil leaves.
1 egg (optional)
¼ cup worth radish sprouts (optional)
1 red chili pepper (optional), sliced thinly

Spicy mixture (optional, for a spicy version):
2 teaspoons hot pepper flakes mixed with ½ teaspoon sesame oil in a small bowl.