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00:00 start
02:23 Sikhye
03:52 Nabak Kimchi
06:38 Kimchi dumplings
10:40 Mung bean bindaetteok
14:17 Spinach greens
15:08 Radish greens
15:53 Slicing rice cake
17:17 Tteokgalbi
18:31 Pork ribs
21:42 Beef Bulgogi
23:57 Traditional Japchae
28:40 Rice cake soup
33:42 Mukbang begins

[tteokguk]
1. Rice cake soup Soak the rice cakes in water for about 30 minutes, then take them out and place them in a bowl.
2. Add 1 tablespoon of soup soy sauce and season well.
3. Separate the yolks and whites of 2 eggs, fry them and thinly slice them.
4. Put 1 bag of commercially available bone broth in a pot, add the same amount of water, and when it boils, skim off the foam.
5. Instead of pouring the seasoned rice cake, lift it with your hand and add it (discard the remaining soy sauce). When it boils, add it.
6. Add 1 tablespoon of minced garlic and 0.5 teaspoon of salt and boil. When the rice cake floats, it is done.
7. Add 1 green onion into small pieces, sprinkle with pepper and turn off the heat.
8. Put the rice cake soup in a bowl, top with egg and seaweed, and sprinkle with sesame salt to complete.

[Beef Bulgogi]
1. Remove blood from 600g of beef.
2. Make the seasoning (1 can of pear soda, 1 cup of water, 6 tablespoons of dark soy sauce, 2 tablespoons of sugar, 3 tablespoons of cooking wine, 1 tablespoon of oyster sauce, 1 tablespoon of garlic, pepper No. 5)
3. Pour the prepared seasoning sauce over the beef and marinate it.
4. Slice 1/4 onion, 1/3 carrot, 2-3 dried shiitake mushrooms, cut in half and slice 1 red pepper.
5. Cut 1 green onion in half, slice into 3~4cm lengths, thinly slice, and tear a chunk of oyster mushroom.
6. Pour the marinated meat into the pan, add the sliced vegetables, and let it cook to some extent.

[Sikhye]
1. Soak 3 bowls of glutinous rice and cook until soft.
2. Put 500g of malt in a bag and pour about 3L of warm water into a basin.
3. Put the malt bag here and take out the molded malt.
4. Pour about 80% of the white water into the pressure cooker rice, add 1 cup of sugar and stir.
5. It will ferment in about 5 to 6 hours at room temperature (if a few grains of rice float, it will be fermented).
6. Immediately place the fermented Sikhye in a bucket, pour in the remaining malt water, and pour in 2L more water.
7. Add 1 piece of cinnamon and 1 piece of ginger and when it boils, remove the foam.
8. Season with sugar to suit your taste and it’s done (sprinkle with jujube flowers and pine nuts)

[Nabak Kimchi]
1. Put 4 cups of water and 2 tablespoons of glutinous rice powder in a pot, mix well, scoop out the glutinous rice paste, and leave to cool.
2. Slice 1/2 radish into strips and cut 1/2 head of cabbage into radish-sized pieces and place in a basin.
3. Add 2 tablespoons of fish sauce, 2 tablespoons of flower salt, and 1/2 cup of plum syrup and marinate for about 20 minutes.
4. Chop 10 chives into 3~4cm pieces, slice 1 red pepper, and 2 Cheongyang peppers into small pieces.
5. Add 1 pear, 1/2 onion, 1/2 cup red pepper powder, and 2 tablespoons garlic (ginger) to the blender.
6. Pour in the glutinous rice paste, grind it finely, put it in a noodle bag, and put it in a mixing bowl.
7. Pour 2L of water and massage until all the seasoning comes out, then add 2 tablespoons of salt and dissolve.
8. Add pickled radish, cabbage, sliced chives, and pepper and mix roughly.
9. Add radish and cabbage to the kimchi container and pour the kimchi broth into the kimchi container to complete the dish.

[Spinach greens]
1. Trim 2 bunches of spinach and wash thoroughly.
2. Pour 2L of water into a pot and when it boils, add 1 tablespoon of salt and spinach, turn over and blanch for about 2-3 minutes.
3. Rinse in cold water, squeeze out the water and place in a bowl.
4. Add 2 tablespoons of fish sauce, 1 tablespoon of sesame oil, and 2 tablespoons of sesame salt and lightly season.

[Radish greens]
1. Wash one medium-sized radish cleanly and slice it thinly.
2. Add the sliced radish to the pan, add 2 tablespoons of perilla oil, and mix well over medium heat.
3. Add 0.5 tablespoons of salt and stir-fry until the radish is gently stir-fried and water forms.
4. Add 0.5 tablespoons of sugar and mix once. Taste the radish and turn off the heat when it is fully cooked.
5. Place in a bowl and sprinkle with sesame seeds and finely chopped chives as garnish.