밥도둑의 끝판왕~! 묵은지 삼겹살 김치찜 먹방 (불지않는 잡채, 오이무침) Korean Pork & Kimchi Stew Mukbang

*Turn on subtitles to see the ingredients* *Recipe is here* ▶Sonmat Grandma's Country Life Channel (sonmat life) ↓↓↓    / @sonmatlife   00:00 Daily Life 03:56 Cooking 12:00 Mukbang Every Thursday and Sunday at 9 PM Email: [email protected] [Mature Kimchi Pork Belly Kimchi Stew] 1. Cut 2 thick packs of pork belly into bite-size pieces. 2. Remove the insides from 2 1/2 heads of kimchi and cut off the heads. 3. Slice 2 onions into thin slices and place them in a pan. 4. Roll the pork belly in the kimchi and arrange them evenly in the pan. Pour 1/2 cup of kimchi juice over them. 5. Make the seasoning sauce (2 tablespoons fish sauce, 2 tablespoons red pepper powder, 1 tablespoon sugar, garlic). 1 tbsp. seasoning sauce, 3 tbsp. cooking wine, 2 tbsp. perilla oil, 6 tsp. pepper, 1/2 cup water) 6. Pour the seasoning sauce over the entire pan, then add the rice water. Once it boils, simmer over medium heat for about 20 minutes. 7. Add 2 Cheongyang peppers, 1 red pepper, and 1 green onion, sliced ​​diagonally, sprinkle with sesame seeds, and simmer a little longer. [Non-boiling Japchae] 1. Slice 1/2 a carrot, 1/2 a yellow bell pepper, and 1 onion. 2. Slice 2 red peppers in half and thinly. Slice 3-4 shiitake mushrooms. 3. Soak and trim oyster mushrooms in water. Add 1/2 bunch spinach and 300g of thinly sliced ​​pork. 4. Place the pork in a bowl and add 1 tbsp. sugar, 2 tbsp. soy sauce, 2 tbsp. cooking wine, 0.5 tbsp. garlic, and sesame oil. Add 1 tablespoon of salt and pepper (No. 5) and stir-fry briefly. 5. Heat cooking oil in a large pan, add carrots and onions, stir-fry briefly, then add paprika and pepper and stir-fry. 6. Add spinach and stir-fry until wilted, then transfer to another bowl. 7. Add pork to the pan where the vegetables were stir-fried, stir-fry until the meat is cooked through, then add sliced ​​shiitake mushrooms and wood ear mushrooms and stir-fry until all the water has dried. Then transfer to another bowl. 8. Pour about 3L of water into a pan and bring to a boil. Add about 500g of glass noodles and boil for about 9-10 minutes. Rinse in cold water and drain in a colander. 9. Add the cooked glass noodles to the pan, then add 7 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 5 tablespoons of corn syrup, 2 tablespoons of sugar, and 3 tablespoons of cooking oil. Stir-fry over medium heat until the moisture has evaporated. 10. Place the glass noodles in a large bowl, let cool, then add the stir-fried vegetables, add 3 tablespoons of sesame oil, No. 7 of pepper, Sprinkle sesame seeds, mix well, and season with soy sauce. [Cucumber Salad] 1. Cut 3 green cucumbers in half, remove seeds, and slice diagonally. Place in a bowl. 2. Pour 2 cups of water and 1 tablespoon of salt over the cucumbers. Let sit for 3-4 minutes, then drain in a colander (do not rinse). 3. Slice 1/2 an onion and a handful of chives into 2-3cm lengths. 4. Halve and slice 1 green chili pepper and 1 red chili pepper. 5. In a mixing bowl, combine 2 tablespoons of soy sauce, 3 tablespoons of red pepper powder, 2 tablespoons of fish sauce, 2 tablespoons of plum extract, and 1 tablespoon of garlic. Mix well. 6. Add the cucumbers, onions, chives, and chili peppers. Mix well. Sprinkle sesame seeds on top.