역시 할머니 집밥이 최고야~! 아욱국, 오이지무침, 두릅장아찌, 깻잎, 멸치볶음, 조기구이, 계란찜, 오이소박이, 집밥먹방 Korean Home Cooking Mukbang

***** Recipe is here ***** 11:29 Start eating Subscriptions, likes, and comments are great joy to Grandma Sonmat~♪ E-mail address: [email protected] [mallow soup] 1. Peel the mallow, wash it, put it in a bowl, add 1 tbsp of salt and rub it like washing. After the mallow grass dies, rinse it once and put it on a sieve and cut it into bite-size pieces. 2. Pour 1.5L of boiling water, add onion, kelp, anchovy, and green onion and boil for 10 minutes. 3. Put 2 tablespoons of soybean paste, a handful of shrimp, and 1/2 tablespoon of red pepper paste in the broth, and when it boils, add the washed mallow and boil it (about 10 minutes). It is delicious (until the leaves become soft) [Egg custard] 1. Crack 7 eggs in a bowl, add 1 cup of water, add 3 tablespoons of fish sauce and mix well. 2. Chop 2 to 3 green onion (leek) leaves, finely chop the carrot and mix it with the egg. 3. Dry the pot and grease it with sesame oil, then pour in the egg water. 4. After heating, reduce the heat to medium and stir occasionally while scratching the bottom of the pot. 5. When the eggs become mushy, reduce the heat to low and close the soft lid and tears will flow out of the lid. That's it 6. Lastly, topping with carrots and chives on top. [Stir-fried anchovy] 1. Heat cooking oil in a pan, add 1 tbsp garlic, add red pepper and stir-fry. Add 2 tbsp soy sauce, 1 tbsp plum syrup, 2 tbsp oligosaccharide and stir-fry until the seasoning is absorbed. Add 1 tbsp sesame seeds to finish [100 perilla leaves] 1. Wash the perilla leaves and shake off the water. 2. Slice the onion in half and the white part of the green onion. 3. Chop some chives and chop 2 red peppers. 4. Mix 5 tablespoons soy sauce, 3 tablespoons fish sauce, 1 tablespoon sugar, 1 tablespoon oligosaccharide, 1 tablespoon garlic, a little bit of ginger, 5 tablespoons red pepper powder, 2 tablespoons sesame seeds, and half a cup of water. sandwich [Conventional Cucumber Soup] 1. Boil 20 cucumbers in 3L of water with 2 and a half cups of salt and half a cup of vinegar. 2. Put the cucumbers side by side in a stainless steel bowl, pour boiling water over the cucumbers, and press the cucumbers (use a stainless steel bowl to pour boiling water) 3. When the water has cooled, put them side by side in a kimchi container, pour brine, press the cucumber with a stone to prevent it from coming out of the water, close the lid, and eat in about 10 to 15 days. 4. When it is cooked, put it in the refrigerator and eat it over and over again. [Cucumber Pickled] 1. Cut 4 cucumbers, rinse once in water and drain the water 2. Add 2 Tbsp sesame oil (perilla oil), 1/2 Tbsp red pepper powder, 1 Tbsp sesame salt, 1/2 Tbsp garlic, 1/2 Tbsp sugar and mix.