** Turn on the subtitles to know the cooking ingredients **
** Recipe here **
00:00 start
01:53 Sending before
05:52 Making dumplings
10:19 Beef Bulgogi
11:13 Rice cake dumpling soup
12:29 Pork ribs
14:34 Japchae
17:50 Short ceremony
19:12 Sikhye
19:58 Boiled lotus root
20:50 Radish greens
21:19 Spinach Herbs
21:50 Nabak Kimchi
23:25 Acorn jelly seasoned
28:10 Mukbang start
** Some recipes have been deleted due to text size limitations **
[Dongtaejeon]
1. Defrost the frozen pollack, dry it with a kitchen towel, and season it with salt and pepper.
2. Slice red pepper and prepare as a garnish
3. Make egg water (3 eggs, 1 tablespoon fish sauce)
4. Dip the dried pollack in flour (pancake powder) and dip it in egg water. When frying in a pan, add red pepper garnish and fry on both sides until golden brown.
[land battle]
1. After removing the water with a kitchen towel,
2. Making seasoning salt (1 Tbsp flavoring salt, 2 Tbsp sugar, 1/3 Tbsp pepper)
3. Spread the beef on a tray and sprinkle salt for seasoning.
4. Make egg wash (4 eggs)
5. Dip beef in flour (pancake powder), dip in egg water, and fry over medium-low heat until golden brown on both sides.
[Before Crammy]
1. Roll 1/2 sesame leaf each with crammi
2. Making egg water (3 eggs, 1 tablespoon fish sauce)
3. Dip the crammi in egg water and fry until golden brown.
[Beef Bulgogi]
1. Make marinade (3 Tbsp soy sauce, 2 Tbsp sugar, 2 Tbsp starch syrup, 1 small pear drink, 2 Tbsp sesame oil, 2 Tbsp cooking wine, 1 Tbsp garlic)
2. Cut 600g of Bulgogi into bite-sized pieces, add seasoning sauce, slice 1 green onion, add 1 chopped onion, and marinate.
3. Put the meat in the pan and don't cook it for too long. Just remove the red color and it's done.
[Tteok Dumpling Soup]
1. Soak 600g (for 3 servings) of rice cake in water in advance and set aside.
2. Separate the whites and yolks of 2 eggs and fry them, and prepare seaweed powder.
3. Pour 2 packs of galbitang soup into a pot, add 1 cup of water and 2 tablespoons of fish sauce, and season
4. When the soup boils, add soaked rice cakes and dumplings, and when boiling, add 1 green onion, sliced diagonally, sprinkle with pepper, and when rice cakes or dumplings come to mind, boil a little more and turn off the heat.
5. Put rice cake soup in a bowl, add zidane, seaweed, chive leaves, and red pepper, and pour in the soup.
[Pork barbecue]
1. Soak 2 kg of ribs in water for 1 hour to drain the water, then add 1/2 cup of soju to boiling water, blanch for about 3 minutes, and wash thoroughly in cold water.
2. Put ribs in a pressure cooker, pour 3 cups of water, add 2 ginger, 3 tablespoons of cooking wine, and simmer for another 5 minutes from the time the weight starts ringing.
3. Making Seasoned Soy Sauce (1 small pear drink, 1/2 cup thick soy sauce, 2 Tbsp plum juice, 3 Tbsp cooking wine, 3 Tbsp brown sugar, a little pepper, 2 Tbsp garlic, 1 Tbsp ginger syrup, 2 Tbsp sesame oil)
4. Dice 1 radish, 1 carrot, and 4-5 shiitake mushrooms.
5. Prepare a few grains of chestnuts and jujubes and prepare 1/2 cup of ginkgo biloba (omit if not available)
6. Cut 2 Cheongyang peppers and 1 red pepper diagonally
7. Transfer the ribs cooked in the pressure cooker to another pot, pour the seasoned soy sauce, and add 2 tablespoons of oyster sauce.
8. Add all the sliced vegetables and simmer gently over medium-low heat until the soup boils down.
[Boiled lotus root]
1. Peel the lotus root, wash it clean, cut it into bite-sized pieces, add 1 tablespoon of vinegar to boiling water, cook for about 5 minutes, and remove.
2. Put 2 tablespoons of cooking oil in a pan, add lotus root, and stir-fry for about 1 minute while coating.
3. Add 2 tablespoons of brown sugar and 4 tablespoons of dark soy sauce and stir-fry for about 2 minutes more.
4. Add 6 tablespoons of starch syrup and boil it down for about 15 minutes. When the syrup is all boiled down and sticky, add 1 tablespoon of brown sugar and stir (it becomes sticky)
5. Finish by sprinkling with sesame seeds and sesame oil at the end.
[radish greens]
1. Peel 1/2 large radish, shred it with a knife, put it in a bowl, add 0.5 tablespoons of salt, and marinate for about 10 minutes.
2. Slice 1/2 green onion
3. Put all the pickled radish in a pan without throwing away the water and stir-fry over high heat.
4. Add 1 tablespoon of fish sauce, add sliced green onion, reduce over low heat, and finish with 2 tablespoons of perilla oil and 1 tablespoon of sesame seeds.
[Spinach herbs]
1. Clean 1 layer of spinach, put 1 tablespoon of salt in boiling water, add spinach, blanch, wash thoroughly in cold water.
2. Add 2 Tbsp fish sauce, 1 Tbsp sesame salt, and 1 Tbsp sesame oil and mix well to complete.