소고기 없이 깊고 진한 미역국~! 시골집밥 먹방 (삼겹살된장볶음, 고추장멸치볶음, 얼갈이열무된장지짐, 민들레김치) Home Food Mukbang / Korean Recipes
202.8 هزار بار بازدید -
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** Recipe here **
15:34 Mukbang Start / Upload: Every Tuesday, Thursday, Sunday at 9pm
Email address: [email protected]
[seaweed soup]
1. Soak seaweed, wash thoroughly, and cut into bite-size pieces
2. Put seaweed in a pot, add 3 tablespoons of sesame oil, 0.5 tablespoons of garlic, 3 tablespoons of fish sauce, and 4 cups of water and boil over high heat for about 10 minutes.
3. Pour 2 more cups of water here, boil, add 0.5 Tbsp (flavored salt) again, season and finish.
[Stir-fried Pork Belly with Soybean Paste]
1. Cut 600g of pork belly into bite-sized pieces, grease a pan with oil, and brown the front and back sides, set aside
2. Finely chop 1/2 onion, slice 1 green onion, 3 Cheongyang peppers, and 2 red peppers.
3. Add 1 Tbsp soy sauce, 1 Tbsp soybean paste, 1 Tbsp sugar, 1 Tbsp garlic, and 1 Tbsp oyster sauce to a pan and stir-fry.
4. Add sliced onion and stir-fry with 1 cup of water. Add meat and stir-fry.
5. Add sliced red pepper and green onion and stir-fry until dry. Sprinkle with pepper and sesame seeds at the end to complete.
[Eolgali radish soybean paste]
1. Blanch dried radish in boiling water, rinse in cold water, and squeeze out the water.
2. Place young radishes in a bowl, add 2 Tbsp soybean paste, 1 Tbsp red pepper paste, 1 Tbsp garlic, 2 Tbsp perilla oil, 2 Tbsp plum juice, 2 Tbsp fish sauce and mix well.
3. Spread a handful of anchovies in a pan, add seasoned young radishes, pour in rice water, and simmer over medium-low heat for about 20 minutes.
4. Shred 1 Cheongyang pepper, 1 red pepper, and 1 onion, add 1 green onion, sliced, and boil for about 2-3 minutes to complete.
[Stir-fried anchovies in red pepper paste]
1. Put 2 cups of medium anchovies in a pan and stir-fry them slightly over low heat to remove the fishy smell.
2. Slice 10 sliced garlic and 2 Cheongyang peppers
3. Make marinade (3 tablespoons red pepper paste, 1 tablespoon soy sauce, 1 tablespoon ginger syrup, 1 tablespoon sugar, 2 tablespoons cooking wine)
4. Grease a pan with oil, add sliced garlic and stir-fry until golden brown.
5. Reduce to low heat, add anchovies and Cheongyang pepper, stir-fry while mixing well, turn off heat, add 3 tablespoons of starch syrup and mix well.
6. Add 1 tablespoon of sesame oil and 1 tablespoon of sesame seeds to finish.
[Dandelion Kimchi]
1. Wash the dandelion clean and put it through a sieve to drain the water.
2. Slice 5 red peppers, 1/2 apple, and 1/2 onion in a blender, add 5 Tbsp fish sauce and 1 Tbsp rice, and grind finely.
3. Shred 1/2 onion and cut a handful of chives into 3-4cm lengths
4. Pour the ground powder into a blender in a bowl of radish, add 3 Tbsp plum syrup, 2 Tbsp sugar, 4 Tbsp red pepper powder, 2 Tbsp garlic, and 1 Tbsp ginger syrup and mix.
5. Add sliced onion and chives, mix, then add washed dandelions and coat with seasoning evenly to finish.
** Recipe here **
15:34 Mukbang Start / Upload: Every Tuesday, Thursday, Sunday at 9pm
Email address: [email protected]
[seaweed soup]
1. Soak seaweed, wash thoroughly, and cut into bite-size pieces
2. Put seaweed in a pot, add 3 tablespoons of sesame oil, 0.5 tablespoons of garlic, 3 tablespoons of fish sauce, and 4 cups of water and boil over high heat for about 10 minutes.
3. Pour 2 more cups of water here, boil, add 0.5 Tbsp (flavored salt) again, season and finish.
[Stir-fried Pork Belly with Soybean Paste]
1. Cut 600g of pork belly into bite-sized pieces, grease a pan with oil, and brown the front and back sides, set aside
2. Finely chop 1/2 onion, slice 1 green onion, 3 Cheongyang peppers, and 2 red peppers.
3. Add 1 Tbsp soy sauce, 1 Tbsp soybean paste, 1 Tbsp sugar, 1 Tbsp garlic, and 1 Tbsp oyster sauce to a pan and stir-fry.
4. Add sliced onion and stir-fry with 1 cup of water. Add meat and stir-fry.
5. Add sliced red pepper and green onion and stir-fry until dry. Sprinkle with pepper and sesame seeds at the end to complete.
[Eolgali radish soybean paste]
1. Blanch dried radish in boiling water, rinse in cold water, and squeeze out the water.
2. Place young radishes in a bowl, add 2 Tbsp soybean paste, 1 Tbsp red pepper paste, 1 Tbsp garlic, 2 Tbsp perilla oil, 2 Tbsp plum juice, 2 Tbsp fish sauce and mix well.
3. Spread a handful of anchovies in a pan, add seasoned young radishes, pour in rice water, and simmer over medium-low heat for about 20 minutes.
4. Shred 1 Cheongyang pepper, 1 red pepper, and 1 onion, add 1 green onion, sliced, and boil for about 2-3 minutes to complete.
[Stir-fried anchovies in red pepper paste]
1. Put 2 cups of medium anchovies in a pan and stir-fry them slightly over low heat to remove the fishy smell.
2. Slice 10 sliced garlic and 2 Cheongyang peppers
3. Make marinade (3 tablespoons red pepper paste, 1 tablespoon soy sauce, 1 tablespoon ginger syrup, 1 tablespoon sugar, 2 tablespoons cooking wine)
4. Grease a pan with oil, add sliced garlic and stir-fry until golden brown.
5. Reduce to low heat, add anchovies and Cheongyang pepper, stir-fry while mixing well, turn off heat, add 3 tablespoons of starch syrup and mix well.
6. Add 1 tablespoon of sesame oil and 1 tablespoon of sesame seeds to finish.
[Dandelion Kimchi]
1. Wash the dandelion clean and put it through a sieve to drain the water.
2. Slice 5 red peppers, 1/2 apple, and 1/2 onion in a blender, add 5 Tbsp fish sauce and 1 Tbsp rice, and grind finely.
3. Shred 1/2 onion and cut a handful of chives into 3-4cm lengths
4. Pour the ground powder into a blender in a bowl of radish, add 3 Tbsp plum syrup, 2 Tbsp sugar, 4 Tbsp red pepper powder, 2 Tbsp garlic, and 1 Tbsp ginger syrup and mix.
5. Add sliced onion and chives, mix, then add washed dandelions and coat with seasoning evenly to finish.
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در تاریخ 1402/02/21 منتشر شده
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