Korean holiday food recipes (gujeolpan, galbi, salmon salad, sikhye, pear radish kimchi) скачать в хорошем качестве

Korean holiday food recipes (gujeolpan, galbi, salmon salad, sikhye, pear radish kimchi)

** Turn on the subtitles to find out the ingredients ** ** Recipe is here ** Upload: Every Thursday and Sunday at 9 PM / Email address: [email protected] Start at 00:00 Opening at 00:20 03:14 Pumpkin Sikhye 05:17 Pear Kkakdugi 06:06 Gujeolpan 09:47 Mushroom Tteokgalbi 12:19 Salmon Salad 16:26 Mukbang starts [Pumpkin Sikhye] 1. Peel the pumpkin, cut it into cubes, steam it in a pot, add some water to the blender and grind it 2. Wash 2 cups of glutinous rice, add less water than the rice, and cook the rice 3. Prepare 4L of sikhye water, put 500g of malt syrup in a bag, pour water, and soak it for a while in advance, knead it, squeeze the sikhye water out separately, pour water again, and knead it twice, and when it sinks (30 minutes) ) 4. Pour the first soaked malt syrup water into the rice cooker, add 3 tablespoons of sugar, and keep warm for about 4-5 hours (when the rice grains float up), and it's done 5. Pour the fermented sikhye into the bowl, add the remaining malt syrup water and the ground pumpkin water, and boil (collect the foam) 6. Add 1 cup of sugar and 0.3 tablespoons of salt, and boil for about 10 minutes to complete (adjust the amount of sugar to make it sweeter) [Pear radish kimchi] 1. Cut 4 medium-sized pears into bite-size pieces and place in a bowl 2. Cut some chives into 1-2cm lengths and add 2 tablespoons of red pepper powder, 4 tablespoons of fish sauce, 0.5 tablespoons of garlic, and mix 3. Finally, add 1 tablespoon of sesame seeds and mix to complete [Gujeolpan] 1. Remove the blood from 200g of bulgogi with a paper towel and add bulgogi sauce Add 2 tablespoons and mix well 2. Add 1 cup of shrimp to boiling water and leave for about 30 seconds, then remove and remove the tails 3. Squeeze out the water from the radish wrap and place it in the middle of a plate 4. Separate the whites and yolks of 3 eggs, beat the egg yolks, cut them into thin strips of about 8 cm long and place them on a plate 5. Slice the crab meat, carrots, and cucumbers into thin strips of 8 cm long and place them on a plate (remove the seeds from the cucumbers) 6. Place the blanched shrimp on a plate 7. Oil a pan and fry the marinated meat one by one, cut them into long strips and place them on a plate 8. Slice the shiitake mushrooms, season with salt and pepper, stir-fry in a pan, and place them on a plate 9. Make the sauce (2 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of vinegar, 2 tablespoons of water, a little mustard) [Mushroom tteokgalbi] 1. Put 800g of minced pork in a bowl 2. Add soy sauce Add 3 tablespoons, 3 tablespoons sugar, 1 tablespoon garlic, 1 tablespoon sesame oil, 3 tablespoons glutinous rice flour, 1 tablespoon chopped white part of green onion, and pepper 7-8 times and beat until crisp. 3. Cut the shiitake mushrooms into finger shapes and attach the meat to the whole circle. 4. Make the seasoning sauce (3 tablespoons soy sauce, 2 tablespoons honey, 2 tablespoons yuzu syrup, 1 tablespoon sesame oil, 5 tablespoons water) 5. Roll the mushroom tteokgalbi in a pan over low heat and cook for about 5 minutes. 6. Pour the seasoning sauce and cook until the seasoning disappears. 7. Place chives on a plate and place the tteokgalbi side by side. Top with pine nuts. [Salmon Salad] 1. Prepare 400g of smoked salmon. 2. Cut the red and yellow paprika into thick strips. 3. Cut the carrots into thin strips the same size as the paprika. Place 4. Remove the insides of the cucumber and slice only the green part 5. Prepare 2~3 shiitake mushrooms and 2~3 radish sprouts 6. Spread out the salmon one by one, gather the sliced ​​ingredients, roll them around the salmon, and place them in a circle on a plate 7. Sprinkle lemon juice around the salmon 8. Make the sauce (2 yogurts, 3 tablespoons mayonnaise, 1 tablespoon lemon juice, 2 tablespoons honey, 1 tablespoon chopped onion) 8. Wash the young leaf vegetables (lettuce) cleanly, remove moisture, arrange them nicely in the center of the plate, and sprinkle the prepared sauce to complete