3inOz (삶 in 호주)

Ingredients
Spring onion 1 cup (150ml)
Minced pork 500g
Minced garlic 0.5 tablespoon
Minced ginger 0.5 tablespoon
Oyster Sauce 6 tablespoon (i did 4 but turned out slightly plain)
Oil 2 tablespoons
Tufu 300g
Soy Sauce 4 tablespoons
Potato Starch Noodle (dangmyun) 2 cups
- boil the noodle for 7 min then wash with cold water. Slice them finely
Water 3/4 cup
Sugar 1.5 tablespoons

Mandoo skin (1kg would be good. I used around 600g but was not enough)

Step 1
Mix all ingredients into a stainless bowl.
Use the mixer to mix them up.

Step 2
Sprinkle some flour over a large plate. This is to avoid mandoo sticking to the plate.

Step3
Use spoon to scoop some portion of mixed ingredients on to a mandoo skin.
Too much filling we open the skin.

Use your finger(with gloves) to put some water around the egde of skin. (Highlighted in blue lines) This is to close the dumpling.

Step4
Pinch the edges using your thumb and index finger.

Step 5
Stack them on a plate.

How to Eat
1. Boil them in the water.
2. Or fry them on oiled pan.
3. Steam them.

Ingredients for ~12 servings?
Beef Marrow Bones(+1kg)
1 tablespoon of minced garlic
Optional-chilli green pepper 1/3
Optional-green onion

Steps
1. Pour the bones into large stainless bowl. Fill them with water for overnight in the fridge. (To bled out)

2. Pour out the water from step 1.
Pour the bones into a large pot. Fill it with water until bones are submerged.

3. Heat the pot with high heat.
Once boiled, throw out the water.
Wash the bones with cold water.
Put the bones back to large pot.

4. Fill the pot with cold water until bones are submerged. Add chilli pepper, 1 tablespoon of minced garlic.
Heat the pot with the lowest level.
Heat & boil it for 5-6 hours.

5. Use the mesh to remove bubbles or floats.

6. Once heated(at lowest heat level), soup would now be milky color. Turn off the heat.
Pour the soup to another pot / container for storage.

7. Pour another amount of cold water to an empty pot. Boil it with lowest heat until soup turns to milky color. (My case 3-4 hours)
Pour out the soup to a container. Continue this process 1-2 times until soup no longer turns milky.

8. Add brisket(cooked) as a topping or green onion.
Serve with rice or bread. Add salt and pepper per preference.

Ingredients
Cup=150ml plastic cup
2.5 cups of plain flour
0.5 cups of rice powder
1 tablespoon dried yeast
1 teaspoon sugar
1 teaspoon of salt
0.5 cup of warm water
1 cup of milk

Step
1. Pour 0.5 cup of warm water in a large mug cup with 1 teaspoon of sugar and 1 tablespoon of yeast. Then rest for 10 minutes.
It will swell up.

2. In a large stainless bowl, pour 2.5 cups of flour through mesh(to make it finer). Pour 0.5 cup of rice powder, 1 cup of milk, 0.5 teaspoon of salt. Then batter it.

3. Rest the step 2 in hot (40 deg C. Use oven) for 40-50mins. Until it is squishy and swollen.

4. Hit up the pan with oil with mid heat.

5. Put on the plastic glove. Put some oil on the glove. Pick a handful of mixed batter.
Make roundish shape then add 2 teaspoons of sugar (you can also include nuts or grains).
Cover the area with sugar then put it on pan.

6. Wait till bottom side is fried(freely move) then flip it. Push down the side to make it flat. (You can make it non flat if you prefer chewy)

7. Continue flip side until both sides are brown.

Perfect snak!

Ingredients for ~6 servings
Mushroom 4-5
Vege- cabbage soy 1/4
Beef Chuck Tender 500-600g

Sauce ingredients
Soy sauce 5 tablespoons
Sesame oil 3 tablespoons
Honey 1 tablespoon
Sugar 2.5 tablespoons
Black pepper powder 0.5 tablespoon
Minced garlic 1 tablespoon
Water 50-100ml

Steps
1. Slice the beef(thin) , veges and put them in a bowl.

2. Pour the ingredients (sauce) into the bowl

3. Marinate the meat by mixing them and store them

4. Grill them on pan until beef is cooked (not to long) then serve with bun or rice. It goes well as hot dog buns with cheese

Ingredients (for 2 servings)
a. Pork Neck Bone (meaty, asked vendor to cut in big chunks)
b. Gochujang - 1 tablespoon
c. Daenjang - 1 tablespoon
d. Fish(anchovy) sauce - 3 tablespoons
e. Red Pepper Powder - 3 tablespoons
f. Minced Garlic - 1 tablespoon
g. 2 potatoes sliced
Optional - raddish leaves(dried) or mugwort or green onion
optional - perilla seed power (not easy to find)

Step 1
Leave the pork bones to bowl of water for 2 hours. This is to soak out the blood.
Throw out the water after 2 hours

Step 2
In large pot, put pork bones with sauce (ingredients a~g). Fill the water till bones are just immersed.

Step 3
Boil them until soup is soaked and potatoes are soft. Pour optional. (I added mugwort and green onion)

Step 4
Boil until optional ingredients are cooked.
Serve with rice

Ingredients for 2 people
Tofu enough - sliced bigger than bite size
Mushrooms - any
Onion(half) sliced
Green chilli pepper slice - 1/4 (+/- per taste)
Water 1.5 ~2.0 mug cup

“Sauce list”
Daenjang (soy bean paste) - 2 Tablespoons
Red pepper power - 1~1.5 tablespoon
Sugar - 0.5 teaspoon
Soy Sauce - 1 tablespoon
Minced garlic - 0.5 tablespoon

Step 1
Pour the water and “sauce” in a pot then boil

Step 2
When step 1 is boiling, pour tofu, mushroom, onion, and other vege(optional) with of the sliced green chilli peppers.

Step 3
Boil for 5 more minutes.
Add salt or 0.5 teaspoon of soy sauce if needed.

Step 4
Serve with rice