My Little Kitchen S2Ep10C1 Beef Mushroom Hot Pot,Spicy Sir-fried Rice cakes with Fish cakes

Beef Mushroom Hot Pot
A jeongol is a hot pot prepared over a fire right at the table. The stock is poured over mushrooms, beef, and vegetables, and boiled together.
■ ingredients
1. Beef Mushroom Hot Pot
200g beef, 3 shitake mushrooms, 60g oyster mushrooms, 60g button mushrooms, 150g mung-bean sprouts, 1/3 carrot
45g green onion, 1TS diced green onio 1/2 onion, 2TS soy sauce, 1TS sugar, 1TS diced garlic, 1TS sesame oil, pepper, 1TS vinegar, 1TS cooking wine, salt
2. For stock
100g brisket of beef, 1 leek, 1/2 onion, 6 cups of water
■ Recipe
1) Beef Mushroom Hot Pot
1. Slice sirloin into 0.6cm pieces. Marinate in 2 spoons of soy sauce, 1 spoon of sugar, 1 spoon of chopped green onions, 1 spoon of diced garlic, 1 spoon of sesame oil, and pepper.
2. Wash mushrooms. Cut the steps from shiitake mushrooms and slice the tops. Shred the oyster mushrooms along the grain. Slice the king oyster mushrooms into 5cm pieces.
3. Wash and drain the bean sprouts.
4. Chop the carrots into flat pieces. Chop the small green onions into pinky-sized pieces, and slice the onions.
5. Place the beef and vegetables in a ring around a hot pot. Add stock, and boil.
2) Beef Stock
1. Remove fat and tendons from beef. Parboil in boiling water, and drain.
2. Boil together water, leek, onions, and beef for about 20 minutes. Strain the stock.
3. Add soy sauce and salt. Season it to be slightly bland.
Spicy Sir-fried Rice cakes with Fish cakes
Tteokbokki, spicy stir-fried rice cakes, are enjoyed with gochujang, or red chili paste, and seasonal vegetables. Add taste and nutrition with vegetables like onions, cabbages, and whole garlic.
■ Ingredients
1. main ingredients
2 Tomatoes, 200g rice cakes, 1/4 cabbage, 1 paprika, 1/2 broccoli, 2TS red chili paste, 1TS red chili powder, 1/2TS sugar, 1/2TS soy sauce, 50g pizza cheese.
2. fish cakes
200g pollack, 1 squid, 1/2 carrot, 1/2 onion, 1/2TS diced garlic, 1/2TS ginger juice, 3TS flour, 2 eggs, salt, cooking oil(1/3 of a pot)
■ Recipe
1. Soften rice cakes in cold water.
2. Chop tomatoes, bell peppers, broccoli, and cabbages.
3. Cut the squid and pollack into big squares.
4. Chop the carrots and onions.
5. Finely chop garlic.
6. Blend together squid, pollack, and a pinch of salt until sticky.
7. Add carrots, onions, ginger juice, flour, and egg whites. Knead into dough.
8. Fill 1/3 of a pot with cooking oil, and heat.
9. Fry round pieces of dough, and remove oil with a sieve.
10. Pour water into a pot, and stir in red chili paste(gochujang).
11. Add red chili powder, sugar, soy sauce, and diced garlic.
12. Add rice cakes and tomatoes, and let boil.
13. Add cabbages, bell peppers, broccoli, and fish cakes, and let soak.
14. Add pizza cheese. Close the lid and let cheese melt.
버섯전골
상 옆의 화로 위에 전골틀을 올려놓고 즉석에서 만들어 먹던 음식 ‘전골’버섯·쇠고기·채소 등을 그릇에 담아 국물을 부어 끓여먹는다.
■ 재료
1. 소고기 버섯전골
소고기 등심 200g, 표고버섯 3개, 느타리버섯 60g, 새송이 버섯 60g, 숙주 150g, 당근 1/3개,
실파45g, 양파 1/2개, 국 간장 2큰술, 설탕 1큰술, 다진 파 1큰술, 다진 마늘 1큰술, 참