Directions:

Clean mung bean (nok du) and soak in water for over night. Drain well, and grind beans in a blender. Add 1 cup of water and 1 tsp of salt.  You can grind as smooth as you want. 1) Clean oysters and cut green onion into 1 inch length pieces. Chop Kimchi and squeeze kimchi water lightly. In about 1/4  cup of chopped kimchi, add 1/4 tsp of sesame seed oil. In mung bean paste, add green onion pieces, kimchi and mix well. Coat skillet with enough oil and place a spoonful of mixtures over medium high heat. Place some oysters over the mixtures right away, and drip some mung bean paste over it to make the surface as even as possible.  2) Chop Kimchi and squeeze kimchi water lightly. In about ½ cup of chopped kimchi, add ½ tsp of sesame seed oil. Cut green onions into 1 inch length pieces. Mix these with mung bean paste. Coat skillet with enough oil and place a spoonful of mixtures and cook over medium high heat until both sides turn light brown. 3) Cut meat into 2 inch length thin strips. Add soy sauce, chopped garlic, ginger juice, sesame seed oil, ground black pepper, salt and mix well. Cut green onion and onion into 1 inch length pieces. Chop Kimchi and squeeze kimchi water lightly. In about 1/4  cup of chopped kimchi, add 1/4 tsp of sesame seed oil. In mung bean paste, add meat, onion, kimchi and green onion. Coat skillet with enough oil, and place a spoonful of mixture on it. Over medium high heat, cook until meat is completely cooked.