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** Recipe here **
18:30 mukbang start / upload: every Tuesday, Thursday, Sunday at 9pm
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[Five grain rice]
1. Soak 1 cup of red beans 4-5 hours in advance (you can soak them the night before)
2. Boil the soaked red beans in a pot, and if they are well watered, put the red bean water aside (use it for the next rice cooker) and strain the red beans through a sieve.
3. Mix 3 cups of glutinous rice, 1/2 cup of adlay, 1/2 cup of sorghum, 1/2 cup of seaweed, and 1/2 cup of meso, wash it, soak it for 1 hour, and set it aside.
4. Put the rice that has been drained into a rice cooker, add 0.5 tbsp of salt, 1 tbsp of sugar, and 2 tbsp of sesame oil, mix well, and pour water 0.5 cm above the level of the rice.
5. Put red beans on top of it, add jujubes, and ginkgo biloba (can be omitted) and cook with "Mixed Grain Cooking" to complete.

[Dynamic (ecological) Jiri-tang]
1. Clean and wash the dried pollack and cut it into bite-size pieces.
2. Put 1 dashi pack in 1.2L of water and boil the broth.
3. Add 2 Tbsp soy sauce, 2 Tbsp fish sauce, and dried pollack to the boiled broth and add a handful of bean sprouts (omit if not available).
4. Thinly slice a fist-sized radish, add 1 enoki mushroom, and when the radish is cooked to some extent,
5. Slice 2 Cheongyang peppers and 1 red pepper, slice 1 green onion diagonally, and add 1 tablespoon of garlic to finish.

[Red pepper relief]
1. Cut large green peppers in half, add small ones as they are, add 1 cup of flour, shake, and steam in a steamer for about 10 minutes.
2. Remove the steamed red peppers one by one and dry them.
3. Put oil in a pan and turn it to low heat when it boils. Put the red peppers through a sieve and fry them 3-4 at a time (if the fire is strong, it is easy to burn).
4. Once fried, sprinkle salt and sugar

[Siraegi Herb]
1. Put siraegi in boiling water, boil it, peel it, trim it, and cut it into bite-sized pieces.
2. Put siraegi in a bowl, add 2 Tbsp fish sauce and 1 Tbsp garlic, and mix well.
3. Shred 1/2 onion in a pan, add seasoned dried siraegi, and finely chop about 15 anchovies with the excrement removed by hand, add 1/2 cup of water
4. Boil over medium heat, and when the water is almost all dozed off, sprinkle 2 Tbsp chopped green onion, 2 Tbsp perilla oil, and 3 Tbsp perilla sesame powder to finish.

[Chwinamul]
1. Put 1 tablespoon of salt in boiling water, add dried chrysanthemum, boil it and eat it. When it is properly boiled, wash it clean and cut it into bite-size pieces.
2. Put chwinamul in a pan, add 2tbsp fish sauce, 1tbsp plum extract, 0.5tbsp garlic, 2tbsp perilla oil, mix well and stir-fry.
3. Add 2 tablespoons of sliced green onion and stir-fry, then sprinkle with sesame seeds to finish.

[Taro Stem Herbs]
1. Put dried tartar stems in boiling water and boil them. When they are soft, rinse them in cold water, squeeze out the water, and cut into bite-size pieces.
2. Put taro stems in a pan, add 2 Tbsp fish sauce, 0.5 Tbsp garlic, and 2 Tbsp perilla oil, mix well and stir-fry.
3. Add 3 tablespoons of sliced green onion, 3 tablespoons of perilla seed powder, and 3 tablespoons of water and stir-fry.
4. Season and season with fish sauce if not enough.

[Dried arrowroot sprouts]
1. Put dried darae shoots in boiling water, boil for about 7-8 minutes, rinse in cold water, and set aside.
2. Put darae shoots in a pan, add 2 tablespoons of perilla oil and 2 tablespoons of fish sauce, mix well, and stir-fry over medium heat.
3. Finish by adding 3 tablespoons of chopped green onion, 3 tablespoons of perilla seed powder, and 3 tablespoons of water.

[Dried pumpkin herbs]
1. Soak the dried zucchini in lukewarm water for about an hour, then wash them clean and put them through a sieve.
2. Put zucchini in a pan, add 0.5 tablespoons of salted shrimp and 2 tablespoons of perilla oil, mix well, and stir-fry over medium heat.
3. When the zucchini swells due to heat, add 2 tablespoons of chopped green onion and finish.

[Dried eggplant herbs]
1. Put eggplant in boiling water and eat while boiling. When it is properly boiled, rinse in cold water and squeeze.
2. Put eggplant in a pan, add 2 Tbsp fish sauce, 0.5 Tbsp garlic, 2 Tbsp perilla oil, and 1 Tbsp perilla seed, mix well and stir-fry over medium heat.
3. Try the eggplant and if it becomes tough, add more water and stir-fry. Finish by adding 2 tablespoons of chopped green onion.

[Dried Sweet Potato Stem Herb]
1. Put the sweet potato stems in boiling water and boil them. When they are soft, rinse them in cold water, squeeze out the water, and cut them into bite-sized pieces.
2. Put sweet potato stems in a pan and mix with 2 Tbsp perilla oil, 0.5 Tbsp garlic, 1 Tbsp oligosaccharide, 2 Tbsp fish sauce, and 3 Tbsp perilla seeds.
3. Stir-fry, add a little water, stir-fry, and finish by adding 2 tablespoons of chopped green onion.

[Spinach herbs] - Excluded due to character limit