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[Mushroom perilla soup]
1. Put 1L of water and 2 dashi packs in a pot and boil for about 10 minutes to make the broth.
2. Cut 1/2 zucchini and 1/3 carrot into thin slices.
3. Slice 1/2 onion and cut 1/2 green onion in half into 3~4cm long pieces.
4. Slice 2-3 shiitake mushrooms and slice 1 king oyster mushroom lengthwise.
5. Tear the oyster mushrooms, soak the oyster mushrooms, wash and slice them, and tear 1/2 enoki mushrooms.
6. Put all the sliced vegetables and mushrooms in the pan, pour in 600ml of boiled broth, and boil for about 5 minutes.
7. Finish by adding 4 tablespoons of perilla seed powder and 3 tablespoons of fish sauce.
[Fishcake Japchae]
1. Soak a handful of glass noodles in water 1 hour in advance.
2. Slice 1/2 onion, 1/3 carrot, 1/3 red paprika, and 1/3 yellow paprika.
3. Cut chives into 3~4cm long pieces the size of coins, and cut 3 Cheongyang peppers in half and slice them.
4. Cut 3 fish cakes into long strips.
5. Make soy sauce (8 tablespoons soy sauce, 1 tablespoon sugar, 2 tablespoons oligosaccharide, 1 tablespoon oyster sauce, 1 tablespoon cooking oil, a little pepper, 2 cups water)
6. Heat oil in a pan, add sliced carrots, onions, paprika, and peppers, stir-fry and place in a separate bowl.
7. Fry the fish cake in a pan and place it in a bowl.
8. Put the soy sauce in the pot and when it boils, add the soaked glass noodles and when the sauce is reduced by half.
9. Add the stir-fried vegetables and fish cake and stir-fry, then add chives at the end.
10. Turn off the heat, sprinkle with sesame oil and sesame seeds and mix to complete.
[Altari Kimchi]
1. Trim 4 bunches of Altari radishes, wash them thoroughly, cut the large radishes in half and add them one by one.
2. Dissolve 5L of water, 2 cups of salt, and 1 tablespoon of new sugar and marinate for 4-5 hours (turn once in between).
3. For the broth, add dried shiitake mushrooms, dipori, and anchovies. Boil generously and leave to cool.
4. Make paste (Add 3 cups of water and 2 tablespoons of flour and make paste)
5. Put 2 pieces of radish, 2 medium-sized onions, and 3 apples in a blender, pour in the prepared broth, and blend twice.
6. Put the ground ingredients in a bowl, add 5 cups of red pepper powder, mix, and leave for about 1 hour.
7. Wash the pickled radish (try the radish once) and put it through a sieve.
8. When the seasoned red pepper powder has swelled, add the pickled grass and mix, then add 1/2 cup of plum syrup and 1.5 cups of fish sauce and mix.
9. Add 2 tablespoons of salted shrimp, 2/3 cup of ground garlic, and 2 tablespoons of ginger extract and mix.
10. Put the altar in a mixing bowl, add a handful of chives, cut into 4-5cm long pieces, add the prepared seasoning, and mix.
11. Sprinkle with sesame seeds, mix, and place in a kimchi container.
12. Put 1/2 cup of seasoning and 2 cups of broth in a seasoned bowl, season lightly with fish sauce, pour into an alternator, age for about 2 days, and place in the kimchi refrigerator.