Ingredients:

1 pound brisket, beef shank, or lean stew meat, cut into large chunks
4 cups water
1 cup soy sauce
1/4 cup sugar
8 garlic cloves, peeled
8 green chili peppers
3-4 medium boiled egg, peeled (optional)

Procedure:

Add all ingredients to a large pot and bring to a boil. Simmer gently for 1-2 hours, or until meat is tender. If adding eggs, put in 15 minutes before end of cooking time. Let cool, remove meat and slice or shred into small strips. Return to liquid with garlic cloves and peppers and serve. Makes 8 servings.

Ingredients:

2 pounds chicken breasts cut into large pieces
1 large carrot, peeled and cut into 2-inch pieces
2 onions, cut into large chunks
2 large potatoes, cut into large chunks
4 cloves garlic, finely chopped
2/3 cup soy sauce
1/3 cup water
3 tablespoons hot pepper paste (kochujang)
1 tablespoon red pepper flakes (kochukaru)

Procedure:

In a large pot over medium-high heat, combine chicken, carrot, onions, and potatoes. In a separate bowl, mix garlic, soy sauce, water, hot pepper paste, and red pepper flakes. Pour mixture over chicken and vegetables in pot and bring to a boil. Reduce heat to low and simmer for 40 minutes, until sauce has thickened. Makes 4 servings.

Ingredients:

1 pound shrimp, peeled and deveined
2 eggs, beaten
2 cups Korean deep frying mix powder
vegetable, peanut, or canola oil to deep fry

Procedure:

In a deep fryer, large wok, or deep pot, heat up oil to 375 degrees. Dip each shrimp into eggs and then coat with frying powder. Fry in batches, making sure not to overcrowd the pot. Remove from oil when shrimp are golden brown, about 2-4 minutes. Drain on rack or on paper towels. Makes 4 servings.

Ingredients:

pork neck bones
onion
garlic
ginger
dried shiitake mushrooms
napa cabbage, potatoes
soy bean sprouts
Asian chives (buchu)
green onions
perilla leaves
dried red chili pepper
soybean paste
hot pepper flakes
hot pepper paste
cooking wine
perilla seeds powder (deulkkae garu)
fish sauce

Procedure:

Soak 2.5 lb (about 1 kg) of pork neck bones in cold water for 2 hours. # Boil water in a large pot. Put ¼ of a medium sized napa cabbage (about 2-3 cups) into the boiling water and blanch it for a minute. Rinse and drain the cabbage and put it in a bowl.
Tear each leaf lengthwise once or twice to make it bite size and set it aside. Rinse pork neck bones in cold water and put them in boiling water with 4-5 slices of ginger (1 tablespoon). Cook for 7 minutes. Rinse and strain the pork neck bones and put them in a large pot. Pour 10 cups of water into the pot. Add 1 medium size sliced onion, 1 tbs of sliced ginger, 2 tbs of soy bean paste, 1 dried red chili pepper (after removing the seeds), and 2 dried shiitake mushrooms to the pot. Boil it for 1. 5 hours over medium high heat. Prepare a small bowl to make the sauce! In the bowl, put 6-8 cloves of minced garlic, 2 tablespoons of hot pepper flakes, 1 tablespoon of hot pepper paste, 3 tablespoons of cooking wine, 3 tablespoons of fish sauce, 3 tablespoons of perilla seeds powder (deulkkae garu) and mix it all up. Prepare a large bowl for vegetables. Squeeze the cooked cabbage slightly to drain some of the water, and put it into the bowl. Cut about 10 perilla leaves into bite sized pieces and put them into the bowl.  Cut 2 stalks of green onion and Asian chives (2-3 cups worth) into 7 cm long pieces and put them into the bowl. Rinse and drain 2 cups of soy bean sprouts and put them into the bowl. Peel 3 small potatoes and put them into the bowl. Now you made the sauce and prepared all the vegetables. All you can do is to wait until the pork neck bone soup is finished cooking. About 1 ½ hours later, take the red hot chilli pepper and shiitake mushrooms out of the pot. Slice shiitake mushrooms into bite sized pieces. Add your vegetables and your sauce and the chopped shiitake mushrooms into the soup. Cook for another 30 minutes. 30 minutes later, transfer the soup into a serving bowl and sprinkle some chopped green onions and ground pepper. 16. Serve with rice and kimchi or some side dishes!