Make bulgogi marinade. Combine all the ingredients in a bowl and set it aside.
Cut bulgogi meat into bite size pieces. Add 3 Tbsp of bulgogi marinade into the meat. Toss and set aside. Reserve sauce for later.
Chop all the veggies and aromatics and set aside.
Boil noodles per package instructions. Rinse and drain on strainer. Have serving bowls ready to go.
Heat a skillet, once hot, add ½~1Tbsp of KA-ME Stir Fry Oil and bulgogi meat. Cook meat until done and push to one side. Add mushroom, carrot and stir fry for 1min. Drizzle 2-3Tbsp of bulgogi marinade on the veggies and stir fry for 1 more min. Turn off heat, sprinkle with sesame seeds and set the pan away from heat.
In a sauce pan, add ½ Tbsp KA-ME Stir Fry Oil and stir fry white part of scallion and bruised whole garlic until fragrant, stirring. Pour chicken stock into the sauce pan and bring to boil. Season to taste and add spinach. Give it a stir, after 30 seconds turn off heat. Discard the aromatics.
Arrange the noodles in a soup bowl. Place the bulgogi, carrots, mushroom and spinach on top of the noodle. Ladle the broth into the soup bowl. Sprinkle with chopped scallions and sesame seeds and remainder of the bulgogi marinade. Serve hot!