아이고 세상에~ 우리 손주들 왔구나~! (해물찜, 돼지고기 김치찜, 닭볶음탕 먹방) Braised Spicy Seafood Mukbang / Korean Food Recipes

** Turn on the subtitles to know the cooking ingredients ** ** Recipe here ** 16:25 Mukbang Start / Upload: Every Tuesday, Thursday, Sunday at 9pm Email address: [email protected] [Pork Kimchi Steamed] 1. Cut 2 jin of pork into large pieces 2. Shake out the insides of 2 large heads of kimchi and prepare 3. Shred 1/2 onion, slice 1 green onion diagonally, slice 2 Cheongyang peppers 4. Put 1 head of kimchi on the bottom of the pot, put the meat in the middle, and put the remaining kimchi on top. 5. Add the sliced onion, green onion, and red pepper and pour in enough water to submerge. 6. Add 1 Tbsp garlic, 2 Tbsp red pepper powder, 3 Tbsp sugar, and 0.5 Tbsp soybean paste. 7. If it is bland after seasoning, season it with fish sauce. 8. Reduce to medium heat and boil for about 1 hour and 30 minutes. [Dak bokkeumtang] 1. Wash the chicken clean and blanch it in boiling water for 1 minute and put it through a sieve. 2. Cut 2 potatoes into large pieces, slice 1 onion and 1 carrot 3. Cut 2 green onion, 2 cheongyang peppers, 2 red peppers diagonally and slice 3 shiitake mushrooms 4. Make seasoning (7 Tbsp dark soy sauce, 1 Tbsp red pepper paste, 3 Tbsp red pepper powder, 3 Tbsp starch syrup, 2 Tbsp sugar, 1 Tbsp garlic, a little pepper, 1 Tbsp sesame oil) 5. Put the chicken in the pan and add all the sliced vegetables except the green onion, add the sauce and mix. 6. Pour water and boil over medium heat for about 10 minutes. When the potatoes and meat are cooked, add the sliced green onion and finish. [Steamed Seafood] 1. Prepare 1 frozen monkfish, 1 pack of octopus, 1 pack of shrimp, 1 cup of mandoong, 700g of bean sprouts, and a handful of water parsley. 2. Make marinade (10 tablespoons of red pepper powder, 2 tablespoons of soy sauce, 4 tablespoons of dashi, 4 tablespoons of starch, 1 tablespoon of garlic, 1 cup of water) 3. Make a cut in the thick part of the anglerfish 4. Put monkfish in a pan without water, close the lid, and cook over high heat for about 15 minutes. 5. Pour about half of the soup separately (leave a little), add about half of the seasoning sauce, mix evenly, and boil it once. 6. Add the mandoongi, shrimp, and octopus to the broth separately in another pan. 7. Put bean sprouts on top of it, add sliced water parsley, cover, and simmer for about 5 minutes. 8. Add the remaining seasoning and mix it upside down, then add the prepared monkfish and mix well. 9. Turn off the heat and add 1 tablespoon of sesame oil to finish.