정월대보름 오곡밥과 보름나물 총출동~! (토란대, 가지, 다래순, 시래기, 고춧잎, 취, 고추부각, 조기구이, 시래기 된장국) Korean Full Moon Feast

** Turn on subtitles to see the ingredients ** ** Recipe here ** ▶Go to Sonmat Grandma's Country Life Channel 2 (sonmat life) ↓↓↓    / @sonmatlife   00:00 Daily Life 01:05 Cooking 14:01 Mukbang [Five Grain Rice] 1. Soak 1/2 cup of red beans the night before. 2. Boil the soaked beans in a pot and taste. If they are well-cooked, set aside the water (for the next rice dish). Drain the red beans in a colander. 3. Soak 3 cups of glutinous rice, 1/2 cup of sorghum, 1/2 cup of barley, 1/2 cup of black rice, 1/2 cup of black barley, and 1/2 cup of germinated brown rice in water for 1 hour beforehand. 4. Add the glutinous rice to the rice cooker and add 1 teaspoon of salt. Add 2 tablespoons of sugar and 3 tablespoons of sesame oil. 5. Add sorghum, perilla, black rice, red beans, black barley, germinated brown rice, jujubes, and ginkgo nuts and mix well. 6. Pour water about 0.5 cm above the rice and cook as white rice. [Torandae Namul] 1. Add 0.5 tablespoons of salt to boiling water. Add the dried taro stems. Taste them and see if they are tender. Rinse them in cold water, squeeze out the water, and cut them into bite-sized pieces. 2. Add the taro stems to a pan. Add 2 tablespoons of fish sauce, 0.5 tablespoons of garlic, and 2 tablespoons of perilla oil. Stir-fry briefly. 3. Chop 1/2 a stalk of green onion into thin strips and add 3 tablespoons of perilla seed powder and 1/2 cup of water. Stir-fry. Season with fish sauce. [Eggplant Namul] 1. Add the dried eggplants to boiling water. Taste them and see if they are tender. Rinse them in cold water and drain. Squeeze and 2. Place eggplant in a pan, add 2 tablespoons of fish sauce, 0.5 tablespoons of garlic, 2 tablespoons of perilla oil, and 1 tablespoon of perilla seed powder. Stir-fry briefly over medium heat for 2-3 minutes. 3. Add 1/2 stalk of green onion, finely chopped, and sprinkle with sesame seeds. Finish. [Darae-sun Namul] 1. Add the wild radish sprouts to boiling water and cook for about 8 minutes. Taste and taste. Once tender, rinse in cold water. 2. Add the wild radish sprouts to a pan, add 2 tablespoons of perilla oil and 2 tablespoons of fish sauce, and stir-fry briefly over medium heat. 3. Chop 1/2 stalk of green onion into thin slices, add 3 tablespoons of perilla seed powder, and 1/2 cup of water. Stir-fry briefly. Finish. [Dried Radish Namul] 1. Cut the boiled dried radish sprouts into bite-sized pieces and add to a pan. Add 2 tablespoons of fish sauce and 1 tablespoon of garlic. 2. Add 1/2 onion, sliced, and Add 1 tablespoon anchovy powder (you can also use dried anchovies, chopped by hand) and 2 tablespoons perilla oil, and mix well. 3. Add 1/2 cup water and stir-fry for about 3 minutes. 4. Chop 1/2 a stalk of green onion into thin strips, add 3 tablespoons of perilla seed powder, and stir-fry until the moisture is gone. [Chwinamul] 1. Drain the boiled chwinamul, chop into bite-sized pieces, and place in a bowl. 2. Chop 1/2 a stalk of green onion into thin strips, add 2 tablespoons of ground sesame seeds, and stir. 3. Add 2 tablespoons of fish sauce and 2 tablespoons of perilla oil, and mix well. [Chili Leaf Vegetable] 1. Lightly blanch the chili leaves, rinse in cold water, squeeze out the moisture, and place in a bowl. 2. Drain the chili leaves and add 2 tablespoons of fish sauce, 1 tablespoon of plum extract, 1 tablespoon of red pepper powder, 1 tablespoon of red pepper paste, and garlic. Add 0.5 tablespoons of chopped green onion and 1/2 bunch of chopped leeks. 3. Finally, sprinkle with sesame oil and sesame seeds and mix well. [Pepper Flake] 1. Cut the peppers in half, rinse once in water, and coat with flour. 2. Steam the flour-coated peppers in a steamer, then dry. 3. Add oil to a pan, bring to a boil, then reduce heat to low. Fry the peppers in a sieve, 3-4 at a time, then remove them from the sieve. (Frying over high heat can easily burn them.) 4. Mix the fried peppers evenly with sugar and salt. [Shiraegi Doenjang Soup] 1. Pour 1.5L of water into a pot, add 2 dashi packs, and boil for about 10 minutes to remove the broth. 2. Chop 1/2 bunch of green onions diagonally, and finely chop 2 Cheongyang peppers and 1 red pepper in half. 3. Cut the boiled radish greens into bite-sized pieces and place in a bowl. 4. Add 2 tablespoons of soybean paste and 0.5 tablespoons of garlic and mix well. 5. Add dried radish greens to the prepared sauce and simmer for about 5 minutes. Then, add green onions and peppers and season with fish sauce. [Grilled Yellow Corvina] 1. Cut off the fins and scales of the yellow corvina. Wash thoroughly. Place on a plate and pat dry with a paper towel (I bought the salted version from the supermarket). 2. Coat the yellow corvina with flour. 3. Grease a pan with oil, place the yellow corvina on top, and cook over medium heat until golden brown on both sides. 4. Finally, arrange on a plate and serve. The recipe is over 5,000 characters long, so I'll skip it...