Remove the thawed dduk from the package and soak in cold water on the countertop for at least an hour, but overnight is best. I have no idea what this does to the dduk, but it's what my Mom does.

Drain the water and cut the dduk into 2-3" pieces. Drop into boiling water and cook until soft all the way through (like pasta), about 5 minutes. Drain.

In a small bowl, mix together the soy sauce, gohchoojang, gohchoo garoo, sugar, sesame oil and garlic. The "sauce" should have the consistency of ketchup. If it's too thick, add a little bit of water. If it's too thin, too bad.

In a large frying pan or wok over medium heat, stir fry the beef and vegetables in a little bit of cooking oil until cooked through. Add the dduk and the sauce and stir fry just until everything is coated and evenly heated.

Taste, hit with salt and pepper if needed, transfer to a serving plate. If you're fancy, garnish with toasted sesame seeds.