추억의 맛~! 구수한 청국장과 꼬막무침 먹방 (오이고추 된장무침, 알배기 물김치) Cheonggukjang Mukbang / Korean Food Recipes

** Turn on the subtitles to find out the cooking ingredients ** ** Recipe is here ** 13:59 Mukbang starts / Upload: Every Tuesday, Thursday, Sunday at 9pm Email address: [email protected] [Cheonggukjang] 1. Finely chop 2-3 shiitake mushrooms, finely chop 1 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 a pot, add 1 dashi pack and boil for about 5 minutes to make the broth. 4. Add the sliced kimchi and cook for about 3 minutes. 5. Add Cheonggukjang, 1 tablespoon soybean paste, and 0.5 tablespoon red pepper powder and remove the dashi pack. 6. Add tofu and boil. Add mushrooms, green onions, and peppers. Boil for about 2 to 3 minutes until the soup is thick. [Spicy cockles] 1. Wash the cockles thoroughly 3~4 times and dissolve in a stainless steel bowl with 1L of water and 1 tablespoon of salt. Add the cockles, soak for about 2~3 hours, and wash again. 2. Put 1L of water in a pot and when it boils, add the cockles and stir only in one direction. 3. If one or two cockles open their mouths, put them in a strainer and instead of rinsing them in cold water, just shower them with water. 4. If you put a spoon on the back and twist it, the two pieces will fall and only one side will be put together. 5. Make the seasoning sauce (a coin worth of chives, 2 chopped Cheongyang peppers, 1 chopped red pepper, 1 tablespoon garlic, 3 tablespoons dark soy sauce, 2 tablespoons fish sauce, 1 tablespoon plum syrup, 1 tablespoon oligosaccharide, 2 tablespoons red pepper powder, 1 tablespoon sesame oil, sesame seeds) 1 tablespoon) 6. Add the prepared marinade little by little on top of the cockles and it's done. [Cucumber and pepper seasoned with soybean paste] 1. Cut 2 green cucumbers into 4 pieces, remove the cucumber seeds, cut them into cubes, and pickle them with 0.3 tablespoons of salt. 2. Cut 5 crunchy peppers into cucumber-sized pieces. 3. Make seasoning (2 tablespoons soybean paste, 0.5 tablespoons red pepper powder, 1 tablespoon red pepper paste, 1 tablespoon oligosaccharide, 1 tablespoon plum syrup, 0.5 tablespoons garlic, sesame oil, sesame seeds) 4. Place the salt-pickled cucumbers in a sieve to remove moisture. 5. Put all the prepared ingredients in a bowl and mix gently to complete. [Albaegi water kimchi] 1. Cut off the heads of 3 heads of cabbage, wash them in water, and cut the large leaves in half. 2. For small leaves, dissolve 1 cup of salt in 3L of water and pickle for about 2 hours (turning over once in between). 3. Rinse the pickled cabbage once in water and put it through a sieve. 4. Add 1 large kelp to 2L of water and boil for about 5 minutes to make broth and cool. 5. Add 2 tablespoons of glutinous rice to 500ml of water, make a paste and leave to cool. 6. Cut radish into 1cm pieces in a blender, add 1/2 onion, 1 pear (apple), 10 whole garlic cloves, 1 piece of ginger, and 1/2 cup broth and blend. 7. Chop a handful of chives and slice 1 red paprika and 1 yellow paprika. 8. Rinse the pickled cabbage once and pass it through a sieve. 9. Pour the boiled broth and the soaked grass into the basin, and then filter what was put in the blender through a sieve. 10. Season with 1 teaspoon of new sugar, 1/2 cup of fish sauce, 1/2 cup of plum syrup, and salt. 11. Put the washed cabbage into the kimchi container, add a layer of garnish, and pour in the broth.