보약같은 할머니 집밥 총출동~! (버섯들깨탕, 취나물무침, 양파김치, 꽁치캔 무조림, 도라지 진미채무침) Home Cooked Meal Mukbang / Korean Recipes

** Turn on the subtitles to know the cooking ingredients ** ** Recipe here ** Mukbang start/upload: Every Tuesday, Thursday, Sunday at 9pm Email address: [email protected] [Mushroom Perilla Soup] 1. Pour 1.5L of rice water into a pot, add 2 dashi packs and 1 piece of kelp, boil for about 8 minutes, and set aside 2. Mix 1/2 cup of perilla seed powder, 2 tablespoons of glutinous rice powder, and 1 cup of water in advance. 3. Slice king oyster mushroom, shiitake mushroom, matsutake mushroom, and shiitake mushroom into bite-size pieces, blanch in boiling water for about 30 seconds, and remove. 4. Cut 1/4 carrot, 2 Cheongyang peppers, and 1/4 onion 5. Pour 6 cups of broth in a pot, add sliced mushrooms and vegetables, add 2 tablespoons of fish sauce and 2 tablespoons of soup soy sauce, and simmer for about 3 minutes. 6. Pour in the pre-mixed perilla sesame powder little by little, loosen it, and when it becomes thick, it's done (check the seasoning and season with salt if it's not enough) [Seasonal seasoning] 1. Trim the chwinamul and boil it in boiling water while eating it. Wash it in cold water and put it through a sieve. 2. Squeeze out the water and cut it into bite-sized pieces, put it in a bowl and set it aside. 3. Add 2 tablespoons of fish sauce, 1 tablespoon of plum extract, 1 tablespoon of sesame oil, and 1 tablespoon of sesame salt. [Uncooked canned saury] 1. Cut 2 potatoes and 5cm radish into large pieces and shred 1 onion. 2. Cut 1 green onion diagonally, cut 3 Cheongyang peppers and 2 red peppers diagonally 3. Make marinade (2 Tbsp soy sauce, 2 Tbsp fish sauce, 3 Tbsp red pepper powder, 0.5 Tbsp garlic, a little bit of ginger, 4 Tbsp cooking wine) 4. Lay radish, potato, and onion in a pot 5. Drain 2 cans of saury, put them in a pot, and apply the seasoning sauce made on top. 6. Pour about 2 cups of rice water, close the lid, and simmer over medium heat for about 20 minutes until the radish is fully cooked. 7. Add green onion and red pepper on top, pour seasoning over vegetables and boil down gently to finish. [Glazed bellflower delicacies] 1. Pickle 300g bellflower root with 1tbsp salt and marinate for about 5 minutes. If you feel suffocated from kneading, wash in cold water and squeeze the water out. 2. Tear the thick ones, cut the long ones, rinse them in water once, and when they become soft, squeeze out the water. 3. Shred 1 red pepper, finely chop 2 cheongyang peppers, and mince 1/2 green onion 4. Add 3 Tbsp red pepper powder, 3 Tbsp fish sauce, 3 Tbsp vinegar, 3 Tbsp plum syrup, 2 Tbsp starch syrup, 2 Tbsp sugar, and 1 Tbsp garlic. 5. Season with 1 Tbsp sesame oil and 1 Tbsp sesame salt and mix well. [Onion Kimchi] 1. Peel about 15 fresh onions (for pickles), cut them into 4 pieces, dissolve 2 tablespoons of salt in 1L of water, pour them, marinate them for about 1 hour, then drain them through a sieve. 2. Slice the chives into 3cm lengths 3. Put the pickled onion in a radish bowl and add the sliced chives. 4. Add 3 Tbsp fish sauce, 1 Tbsp salted shrimp, 1 Tbsp garlic, 0.5 Tbsp ginger syrup, 4 Tbsp plum extract, 4 Tbsp red pepper powder, 2 Tbsp sesame seeds and mix well.