My Culinary Blog

Cooking Time : 40 mins
Total Calories : 1,600 kcal
Serving Size : 4

Ingredients 

Small green onion : 1/2 lb
Oyster : 1/2 cup
Clam fresh : 1 cup
Flour : 2 cups
Water : 1 1/2 cups
Egg : 2
Salad oil : 6 tbs
Soy sauce : 2 tbs
Vinegar : 2 ts
Salt

1. Trim and cut the small green onions into about 7 to 8 inches long (about a half size of whole green onion). Beat the foot of the small green onions to make it thin.
2. Wash the oyster and the clam fresh in salted water. Drain well and cut them into large pieces.
3. Mix the flour, eggs, salt, and water together in a large bowl.
4. Spread the salad oil in a fry pan and wait until the heat goes through it.(medium heat)
5. Dip 1/4 of the small green onions in the flour mixture. Put them in the pan. Make them plain and reduce heat.
6. Put 1/4 of the oyster and the clam fresh on the pancake evenly. Pour a little flour mixture on it.
7. When the surface begins to be firm, press the pancake with big spoon. Cook it 1 to 2 minutes more until the bottom part is well done and browned. Then, turn and cook it again.
8. Make 4 pancakes. When they are warm, serve them with a seasoning dip - the mixture of 2 tablespoon soy sauce and 2 teaspoon vinegar.

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

Ingredients

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
Korean Recipe List - Beef Bone Soup

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.