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[Beef and green onion yukgaejang]
1. Prepare beef (bulgogi persimmon) of your choice and cut it into bite-sized pieces.
2. Cut 4 green onions in half and slice them into 4~5cm long pieces.
3. Slice 2-3 shiitake mushrooms and a handful of bracken.
4. Prepare a handful of bean sprouts and oyster mushrooms.
5. Soak a handful of glass noodles in water 1 hour beforehand.
6. Add 2 tablespoons of sesame oil, 2 tablespoons of cooking oil, and beef to the pot and let it cook to some extent.
7. Add the chopped green onions and stir-fry for about 1 minute. When it wilts, reduce the heat to low.
8. Add 3 tablespoons of red pepper powder and 1 tablespoon of garlic and fry until the oil turns red.
9. Add 1.5L of rice water, 2 tablespoons of soy sauce, 3 tablespoons of fish sauce, 0.5 tablespoons of dashi, mushrooms, bracken, and glass noodles and boil for about 5 minutes.
10. At the end, season with pepper and salt, add bean sprouts, 1 beaten egg, and boil a little more to complete.
[Winter cabbage pancake]
1. Wash 1/2 cabbage thoroughly, cut into strips and place in a bowl.
2. Add 2 tablespoons of fish sauce and marinate for about 15 to 20 minutes (turn over once in between).
3. Drain off the moisture from the pickled cabbage (do not squeeze it).
4. Crush 1 small piece of tofu here with your hands, then add 3 chopped Cheongyang peppers and 2 red peppers.
5. Add 2 eggs, 3 tablespoons of starch, and 1 cup of frying powder and mix.
6. Pour oil in a pan and fry it in a large or small size. Fry it until golden brown on both sides and it's done.
[Chili oil water dumplings]
1. Make the seasoning sauce (4 tablespoons dark soy sauce, 2 tablespoons red pepper oil (purchased at the supermarket), 0.5 tablespoons garlic, 1 tablespoon vinegar, 2 tablespoons chili sauce, 2 sprigs of chives, finely chopped)
2. Put 2 bags of frozen water dumplings in boiling water and boil for about 3 minutes. Remove and place on a plate.
3. Finish by sprinkling the prepared seasoning sauce on top.