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Prepare the yangnyeom sauce by combining 5 chopped garlic cloves, ¼ cup soy sauce, 2 tbsp mirin, 2 tbsp sesame oil, ¼ cup gochujang, 2 tbsp gochugaru, and ¼ cup honey
In a large pot or pan, add the thinly sliced brisket and cook until browned
Add the sliced onion and cook until softened
Add the washed bean sprouts, enoki mushroom, and chopped spring onions to the pot
Pour the yangnyeom sauce over the ingredients and mix well
Cook everything together until the vegetables are tender and the flavors are combined
Garnish with sesame seeds before serving