Beef Vegetables Casserole - Soikogi Cheonkol

Beef (sirloin, lean)  :  7 oz (200 g)
Oriental mushroom (Pyogo mushroom)  :  5 pieces
Radish  :  1/3 piece
Onion  :  1 piece
Carrot  :  1/2 piece
Dropwort  :  3 1/2 oz (100 g)
Green-bean sprouts  :  3 1/2 oz (100 g) (available in Korean stores, optional)
Small green onion  : 3 1/2 oz (100 g)
Egg  :  1
Water  :  3 cups
Green onion  :  2 stalks
Garlic  :  6 cloves
Soy sauce  :  4 tbs
Sesame oil  :  2 tbs
Sesame seed, roasted  :  1 tb
Pepper
Salt

1. Slice beef and mushrooms in thin strips.

2. Slice radish, onion, and carrot in 2 inches strips. Boil radish and carrot slightly in thin salt water.
   
3. Cut small green onions into 2 inches long.
   
4. Remove the head and root of green-bean sprouts. Boil only their stems slightly in water, then cut them into 2 inches long.
   
5. Remove the leaves of dropworts. Boil only their stems slightly in thin salted water. Drain well and cut them into 2 inches long.
   
6. Chop green onion and garlic. Put green onion, garlic, soy sauce, sesame oil, salt, and pepper in a bowl. Mix them well to make seasonings.
   
7. Spice the beef and the vegetables each with the seasonings.
   
8. Put the beef and the vegetables by colors in a pan. Add water and boil. When they are almost done, break and put an egg in the center of the pan. Boil them again until well done.