** Turn on the subtitles to find out the cooking ingredients **
** Recipe is here **
12:37 Mukbang starts / Upload: Every Thursday and Sunday at 9pm
Email address: [email protected]

[Yeolmu and Barley Bibimbap]
1. Soak 2.5 cups of barley rice (pressed rice) in water for 3 to 4 hours in advance, then wash and mix 1 cup of glutinous rice when cooking without soaking it.
2. Add the same amount of water as rice (3.5 cups) and cook the rice using mixed grains.
3. When loosening the rice, gently loosen it with a spatula.
4. Add young radish kimchi, red pepper paste, sesame oil, and sesame salt to the barley rice, mix, and top with a fried egg.

[Pork Bulgogi Baekban]
1. Prepare 600g pork (bulgogi persimmon, front leg meat, shoulder meat) and place it in a bowl.
2. Grind 1/3 onion on a grater and add it.
3. Make seasoning (1/2 cup pear drink, 2 tablespoons dark soy sauce, 1 tablespoon garlic, 0.3 tablespoons ginger syrup, 1 tablespoon oyster sauce, 2 tablespoons brown sugar, 1 tablespoon sesame oil, pepper)
4. Pour the seasoning sauce on the meat and marinate it.
5. Slice 1/2 onion, slice 1 Cheongyang pepper, 1 red pepper, and slice 1 green onion diagonally.
6. Add the marinated meat to the pan and stir-fry. When the moisture disappears, add the sliced ​​onions and peppers and stir-fry.
7. Add green onions, stir-fry briefly, and sprinkle sesame seeds at the end.

[Cheonggukjang]
1. Finely chop 2-3 shiitake mushrooms, finely chop 1/2 green onion, 2 Cheongyang peppers, and 1 red pepper.
2. Cut 1 head of tofu into square pieces and finely chop about 1 cup of kimchi.
3. Pour 700ml of rice water into an earthen pot, add 1 dashi pack, boil for about 10 minutes, and pour out the broth.
4. Add the sliced ​​kimchi, cheonggukjang, 1 tablespoon soybean paste, and 0.5 tablespoons red pepper powder and pack again.
5. While boiling, add tofu and mushrooms and boil for another 1-2 minutes.
6. Add peppers and green onions and boil a little more to complete.