Korean Beef Hot Pot, Bulgogi Jeongol!

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Bulgogi Jeongol
Ingredients
For the Sauce
10 to 12 cloves garlic, finely chopped
6 tbsp soy sauce
3 tbsp fish sauce
5 tbsp sugar
4 tbsp red wine (any kinds will work)
1/4 tsp black pepper
For the Meat & Veggies
1 lb thinly sliced beef ribeye or skirt steak
14 oz konnyaku (konjac) noodles
1/2 large onion, sliced
1 bundle of Mexican green onions or 2 bundles of green onions, cut into 2-inch long pieces
1 block soft or medium soft tofu, sliced into 1/2-inch thick
1 lb mushrooms (You can use any mushrooms and I used enoki, shiitake and beach mushrooms), sliced or/and cut into bite sizes if needed
handful crown daisy (You can also use napa cabbage, bok choy, kale, spinach or/and swiss chard)
3 cups water
sesame seeds