Pikakeung

Chinese fat noodles, 1 inch width (Typically 1 in width for traditional style. However, you can get the folded up sheets and cut it into any width you prefer, or buy per-cut ones if no preference. ) (Make sure the noodle is NOT TOO WET! It should be mil • thin sliced beef (The kind used for hot pot with relatively higher fat to muscle ratio. The fatties, the better) • whole white onion, cut in wedges. • (Optional) starchy (or tough) vegetable (i.e. peapods, broccoli stem, etc.) • soy sauce • oyster sauce or 1 tbsp of Hondashi (Japanese dried fish stock) • sugar • cooking rice wine (or any cooking alcohol you find really) • Salt

sliced kimchi • minced pork • frozen vegetable mix • Korean sliced rice cake • vegatable oil • cooking sherry • salt • diced celery • green onion • Sichuan pepper (Huajiao) • oregano • ketchup •

white onion • green onion • sweet pepper • oyster mushroom • Korean Rice Cake (Toppokki) • dried/fried tofu skin • vegetable oil • Korean Hot Pepper Paste • cooking wine • granulated fish stocks • water • salt & pepper