온가족이 모여 얼큰한 콩나물 불고기 먹방~! (바지락쑥국, 돌나물무침, 알타리 된장지짐) Spicy Bulgogi with bean sprouts Mukbang / Recipes

** Turn on the subtitles to know the cooking ingredients ** ** Recipe here ** 9:02 Mukbang start / Upload: Every Tuesday, Thursday, Sunday at 9pm Email address: [email protected] [Bean sprouts bulgogi] 1. Make marinade (4 Tbsp soy sauce, 2 Tbsp sugar, 3 Tbsp cooking wine, 3 Tbsp red pepper paste, 2 Tbsp red pepper powder, 1 Tbsp garlic, 1 Tbsp sesame seeds, 1 Tbsp sesame oil, a little pepper) 2. Spread 500g of bean sprouts on a pan, add 1 pack of thinly sliced pork belly, slice 1 onion, and slice 1 green onion 3-4cm. 3. Cut 2 Cheongyang peppers and 1 red pepper diagonally and add thickly sliced sesame leaves. 4. Put the seasoning sauce you made on top, sprinkle with sesame seeds, turn on medium heat, and when water is created, mix it and cook while stirring. [Sedum seasoning] 1. Trim two large fists of sedum well, wash them gently and put them through a sieve to drain the water. 2. Shred 1/2 apple and 1/2 green onion (white part) finely chopped 3. Make marinade (5 Tbsp thick soy sauce, 3 Tbsp plum juice, 2 Tbsp vinegar, 1 Tbsp sugar, 0.5 Tbsp garlic, 1 Tbsp sesame oil, 2 Tbsp lemon juice, 2 Tbsp red pepper powder, 1 Tbsp sesame seeds, sliced green onion) 4. Put sedum in a bowl, add apple chard, add seasoning sauce, and mix gently to complete. [Clam Mugwort Soup] 1. Clean two large handfuls of mugwort, cut them into bite-sized pieces, put them in a bowl, add 2 tablespoons of soybean paste, and set aside. 2. Put 1.5L of rice water in a pot, add back packs of anchovies, boil for about 5 minutes, add clams and mugwort, and boil a little. 3. Take out anchovy back pack, add 2 tablespoons of perilla sesame powder, and boil it until it is done (do not add garlic or green onions). [Altari soybean paste] 1. Wash the seasoning off the Altari kimchi, soak it in water for a while, and drain it. 2. Put batter in a bowl, mince 1 green onion, add 1 Tbsp soybean paste, 1 Tbsp garlic, 2 Tbsp perilla oil, 3 Tbsp plum extract and knead. 3. Lightly stir-fry a handful of anchovies in a pan, add the seasoned nuts, pour 1L of rice water, close the lid, and boil. 4. Cook on medium low heat for a long time until the tartare is soft. 5. Add 1 tablespoon of perilla oil and 1 tablespoon of sesame to complete.