Cooking Time : 30 mins
Total Calories : 620 kcal
Serving Size : 4



INGREDIENT

One of the four legbones of a beef : 1 piece
Beef bones(miscellaneous) : 11 oz
Meat on the kneebone of a beef : 1 piece
Brisket of beef : 1 1/3 lbs
Green onion : 2 stalks
Garlic : 6 cloves
Korean noodles : 7 oz
Salt
Pepper
Water


METHOD


1. Soak one of the four legbones of a beef and miscellaneous beef bones cut into pieces in cold
water for about 2 hours to remove blood. Replace the water 2 or 3 times.
2. Trim and wash the meat on the kneebone and the brisket of beef.
3. Put the bones in a big kettle. Add enough water and boil. When the water becomes a little
black and bubbles form, pour out the boiled water. Then boil again after pouring 20 cups of
water.
4. Put the meat, green onion(1 stalk) and garlic in the boiling water. Keep boiling them with the
lid of the kettle off. Then simmer them over low heat until well done.
5. Slice the well done meat.
6. Put the noodles in the boiling water until they become soft. Rinse them with cold water and
drain them thoroughly.
7. For serving put the noodles in the boiling broth to warm and transfer to Korean earthenware
bowls. Put the sliced meat and the minced green onion on them and pour the broth. Serve the
salt and the pepper together for seasoning. This dish goes well with the dish which is mentioned
behind.

Cooking Time : 30 mins
Total Calories : 620 kcal
Serving Size : 4



INGREDIENT

One of the four legbones of a beef : 1 piece
Beef bones(miscellaneous) : 11 oz
Meat on the kneebone of a beef : 1 piece
Brisket of beef : 1 1/3 lbs
Green onion : 2 stalks
Garlic : 6 cloves
Korean noodles : 7 oz
Salt
Pepper
Water


METHOD


1. Soak one of the four legbones of a beef and miscellaneous beef bones cut into pieces in cold
water for about 2 hours to remove blood. Replace the water 2 or 3 times.
2. Trim and wash the meat on the kneebone and the brisket of beef.
3. Put the bones in a big kettle. Add enough water and boil. When the water becomes a little
black and bubbles form, pour out the boiled water. Then boil again after pouring 20 cups of
water.
4. Put the meat, green onion(1 stalk) and garlic in the boiling water. Keep boiling them with the
lid of the kettle off. Then simmer them over low heat until well done.
5. Slice the well done meat.
6. Put the noodles in the boiling water until they become soft. Rinse them with cold water and
drain them thoroughly.
7. For serving put the noodles in the boiling broth to warm and transfer to Korean earthenware
bowls. Put the sliced meat and the minced green onion on them and pour the broth. Serve the
salt and the pepper together for seasoning. This dish goes well with the dish which is mentioned
behind.

INGREDIENT

One of the four legbones of a beef : 1 piece
Beef bones(miscellaneous) : 11 oz
Meat on the kneebone of a beef : 1 piece
Brisket of beef : 1 1/3 lbs
Green onion : 2 stalks
Garlic : 6 cloves
Korean noodles : 7 oz
Salt
Pepper
Water


METHOD


1. Soak one of the four legbones of a beef and miscellaneous beef bones cut into pieces in cold
water for about 2 hours to remove blood. Replace the water 2 or 3 times.
2. Trim and wash the meat on the kneebone and the brisket of beef.
3. Put the bones in a big kettle. Add enough water and boil. When the water becomes a little
black and bubbles form, pour out the boiled water. Then boil again after pouring 20 cups of
water.
4. Put the meat, green onion(1 stalk) and garlic in the boiling water. Keep boiling them with the
lid of the kettle off. Then simmer them over low heat until well done.
5. Slice the well done meat.
6. Put the noodles in the boiling water until they become soft. Rinse them with cold water and
drain them thoroughly.
7. For serving put the noodles in the boiling broth to warm and transfer to Korean earthenware
bowls. Put the sliced meat and the minced green onion on them and pour the broth. Serve the
salt and the pepper together for seasoning. This dish goes well with the dish which is mentioned
behind.
Copyright


Cooking Time : 7 hrs
Total Calories : 1,900 kcal
Serving Size : 15
Korean tradition dictates that shikhye, a
slightly fermented rice nectar should be
drunk during the winter. But nowadays it can
be found all the year round. The key to its
flavor is a good quality barley malt which
gives it much sweetness

Ingredient

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


Method

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.


Cooking Time : 25 mins
Total Calories : 450 kcal
Serving Size : 4