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11:32 Mukbang starts / Upload: Every Thursday and Sunday at 9pm
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[Gochujang stew]
1. Cut 300g of pork shoulder into appropriate sizes.
2. Heat oil in a pan, add meat, add 2-3 pinches of salt, fry over medium heat for about 3-4 minutes, then reduce heat to low.
3. Add 2 tablespoons of red pepper powder and 1 tablespoon of garlic and fry in red pepper oil for about 2 minutes.
4. Add 1 green onion, sliced ​​diagonally, and 2 chopped Cheongyang peppers, stir-fry and turn off the heat.
5. Add 3 tablespoons of red pepper paste, 2 tablespoons of sugar, 1 tablespoon of fish sauce, 1 tablespoon of salted shrimp, and 1 tablespoon of soy sauce, heat and stir-fry.
6. Pour 1L of rice water, add 2 potatoes, cut into thin slices, and 1 onion, diced.
7. Slice 1/2 pumpkin into half-moon shapes, add 1 head of sliced ​​tofu, and boil over medium-low heat for about 15 to 20 minutes.

[Simmered tofu]
1. Cut 1 large head of tofu into thick pieces, slice 2-3 shiitake mushrooms, and 1 onion.
2. Chop 2 Cheongyang peppers, 1 red pepper, and 1 green onion diagonally.
3. Make the seasoning (2 tablespoons red pepper powder, 1 tablespoon garlic, 3 tablespoons fish sauce, 2 tablespoons dark soy sauce, 5 peppercorns, 2 tablespoons perilla oil, 1 tablespoon sugar)
4. Place onions in a pan, spread shiitake mushrooms, and add 1/2 cup of medium anchovies.
5. Put tofu on top, add Cheongyang pepper, add the prepared seasoning sauce, and pour 2 cups of water.
6. Once the soup has thickened over medium heat, add green onions on top and finish.

[Simmered red pepper anchovies]
1. Wash about 350g of kkwi peppers and cut off the stems with scissors (cut large ones in half).
2. Remove the head and excrement from 1 cup of dried anchovies and lightly fry them in a pan.
3. Add dried chili peppers, 2 tablespoons dark soy sauce, 4 tablespoons fish sauce, 0.5 tablespoons red pepper powder, 1 tablespoon garlic, 1 tablespoon oyster sauce, 1 tablespoon sugar, 3 tablespoons cooking wine, and 1.5 cups water, mix, then close the lid.
4. When the peppers wilt and shrivel over medium-low heat, finish by sprinkling 1 tablespoon grain syrup, 2 tablespoons perilla oil, and sesame seeds.

[Pickled Onion]
1. Cut 6 to 8 onions (for pickles) into squares.
2. Cut 1 pack of mini paprika into squares.
3. Wash 10 to 15 crunchy peppers, remove the moisture, and cut into squares.
4. Pour 500ml of dark soy sauce and 500ml of water into a pot and when it starts to boil.
5. Add 1.5 cups of vinegar, 1 cup of plum syrup, and 2 cups of sugar. Once it boils, turn off the heat, cool, and pour over the vegetables.