이 가을 뜨끈하고 시원한 맑은 국물요리 6가지와 국물요리 리스트 - 쉬워요, 맑아요, 조회수 170만뷰 | 준티비 탕요리, JUNTV 국물요리

Hello, this is Jun TV, Jun. Today, I'm going to make shiitake mushroom egg soup. This is the best when you don't have soup and you want to eat something warm. Everyone eats egg soup, but is it delicious? It's delicious. I took one out of what I was doing and put one in, and it's the best. You can eat it in 5 to 7 minutes. It depends on the amount of ingredients you put in. Don't boil it for more than 7 minutes. I prepared 4 servings today. Because I like this, I eat more than 2 servings. It's very simple, but it tastes like an air tank. Is it real? Check it out. Before we start, please subscribe and press the notification bell. Please share it with your friends. It's a big help to me. Let me introduce the ingredients. I prepared 3 shiitake mushrooms and 7 garlics. I prepared a handful of chives. I prepared 2 eggs. The seasoning in here is very simple. I'll show you how to make it. I'll boil the water first before I work on the cutting board. I prepared 30 dried anchovies. I covered it with no oil. Put it in a pot like this. I prepared a small amount of kelp. Wipe the outside gently with a wet kitchen towel. Don't wash it. Wipe it off and put it in a pot. I'll put a liter of water in the pot. Put the pot on the fire. At first, I'll start with a strong fire. Shall we go to the cutting board? Cut the shiitake mushrooms and throw them away. And this is the part, so cut most of it like this. And cut it into the right thickness. I think I'm about 0.2cm, 3cm. Oh, this smells really good. I'll put the shiitake mushrooms here. I'll cut the pillars in half. Seven garlics. Just pick the tip. Please cut it thinly. I'll cut the chives about 1cm. I think the water is boiling now. I'll leave the blue part as a garnish. I'll leave this part next to the garlic. Now the cutting board is done. All you have to do is break the eggs. Add a pinch of salt to the eggs. Sprinkle a little pepper. I'll mix it well. Now the water is boiling. Shall we start now? I should have put salt in the first place. I forgot to put it in earlier. Add two pinches of salt. Chives, about this much. About two-thirds. Then add garlic. And we'll add pepper now. After boiling it for three or four minutes like this. I'm going to add shiitake mushrooms and eggs. It's over right away. It's been about four minutes now. At this time, add all the shiitake mushrooms. I'm going to use a few as garnish. Leave this much and add all the shiitake mushrooms. Add shiitake mushrooms. I'm going to add the egg soup after about a minute. How is it? Doesn't it look delicious? You have to feel it while looking at it like this. Anchovies boil for about a minute at first. Then it's been four minutes, so it's been five minutes. It's been about six minutes since the shiitake mushrooms. Then the anchovies and kelp broth are enough. It's so delicious just by looking at it. Now, take out the anchovies. I'll pour some water and take out the kelp. Oh, the kelp is this big. Look at this. Use good root kelp. Now I'm going to add the eggs. Eggs? Use a spoon like this. Please spread it out like this. Please spread it out thinly. Put the eggs in like this. After about 20 to 30 seconds. When the eggs are cooked to some extent. That's when you go and pull this up. When it's like this, Cut it into quarters like this. If it's too messy, the eggs will all be loosened in the soup. Now, this is the time. Sesame oil. I'll put in less than a spoonful. Then what happens? Sesame oil catches the fishy taste of eggs. And the strong scent of sesame oil is gone. I'm going to take it out now. I'm going to turn off the lights. At this time, add the last mushroom. For the scent of mushrooms. I'm going to add this mushroom and boil it in 30 seconds. Now, about 10 seconds before you turn it off. Add the scallions here. Now, put it in and turn off the lights. I forgot and didn't taste it. Shall we taste it? Oh, I love it. Really. Wow. It's so delicious. How is it? Do you like it? Doesn't it look delicious? I'll sit down and eat it. It smells so good. It's really delicious. I'll have a bite. Um. It's been boiling for five or seven minutes. I can't believe it. The garlic is all cooked. When the garlic is cooked like this, It tastes savory and sweet. It tastes like chestnut. It doesn't taste fishy at all. I like the large amount of eggs. Um. There's nothing to say about the scent of shiitake mushrooms. I love the combination of scallions. You have to try this clear and delicious soup. You can't believe it, can you? Try it. This is a really luxurious taste. It's really worth the money. You know that, right? I've never been worth the money. Next time, I'll do something more fun or more delicious. It's been boiling for a long time. It's a savory taste that sticks to your body. It's amazing. The more I get in, the more I get in, the more I want to eat it while I'm talking. You have to try it. Hello, I'm Jun TV Jun. Today, I'm going to show you how to make dried pollack soup that has a deep taste even though it has a lot of soup. It's not easy to make a white and cool dried pollack soup, is it? It's expensive to put a lot of dried pollack in it. Anyway, I'll show you something really simple and delicious today. Let's get started. I have 80 grams of dried pollack today. If you hold it like this with my hands, it's 80 grams. This is about two servings. I put a lot of dried pollack in it. I'm going to make a soup for four or five people with this today. I'm going to wet this. Just soak the dried pollack in running water for five seconds. Don't do it for a long time. I'm not washing it. I'm going to wet it like this. Squeeze it out and it's over. I squeezed it like this. Squeeze it roughly. And I'll go to the cutting board. Touch the dried pollack like this once in a while. If there's a thorn at the end, tear it off with your hands and put it in. You really need to do this. Two years ago, I made dried pollack soup with radishes. So today, it's not radish, it's something else. Now, just cut the dried pollack into four centimeters. I can't help it if it doesn't fit at the end. Just cut it like this. I'll cut it to about four centimeters long. Don't cut it too short. I'm going to use a big wok today. You can use a big pot. Use a wok. Put all the ingredients in here. I have an onion today. Slice one onion thinly. Because today, I'm going to make dried pollack soup. I hope the onions don't feel like they're melting and eating. Now, put it in. There are six garlics. Please cut this into pieces. Please cut it roughly. Not thin, not thick, roughly. I'll put it in here. I have a bunch of green onions today. I'm going to put the green onions in here. I'll leave this much for garnish. Please cut it diagonally. Please cut this thinly, too. I hope it's crushed in the soup. Please put the green onions in here. I'll cut this into small pieces for garnish. I'm going to put in about two servings of green onions today. I'll just garnish it like this. My dried pollack soup is so delicious even if you eat it cold. You know my dish, but it's delicious even if you eat it cold. It's because there's no seasoning in it. Boil four or five servings. It's really good if you eat it cold in the summer. Today, I prepared a spicy dried pepper. If you don't have a spicy dried pepper, Just use one regular dried pepper. You can add cheongyang pepper. But if you add a lot of this from the beginning, It's so spicy that the whole thing is messed up. Please cut it thinly with scissors. This doesn't cut well with a knife. Please just add red pepper seeds. I only put half of the spicy dried pepper. Make it and use half of it as a garnish to suit your taste. I have a bunch of tofu, and this is 300g. I like tofu, so I'm going to put it all in. Everyone, whether you put half or one-third, You take care of it, and I'll fill it up with this. Just cut the tofu into the shape of a dice. Cut it in half like this and cut it like this. Please cut it into the shape of a dice. I'll put this on a plate. You know I'll put this in later, right? I'll leave it here. It's quite a lot here, right? Then add three or four pinches of salt. I'm going to put a lot of tofu in here today. Add four pinches. Add four pinches of salt. Today's dried pollack soup only contains sesame oil. Add two tablespoons of sesame oil. Please mix it. I'm going to add sesame oil now. You mix it and stir-fry it and boil it. Then you won't smell any oil later. Trust me. Now, you just have to leave it for five or ten minutes. Then all the garlic and onions in the dried pollack will be scented. It smells like green onions. So far, it's the same as the dried pollack soup I know. Now, here's a new one. If you buy this dried pollack cabbage at the mart these days, It's about 800g. 850g But if you eat it, it's just left. This is about 340g. So if you cut this, it'll be about 300g. Cut the bottom. I'll take it off and wash it clean and bring it. I have this. Don't cut any of this today. Look at the size. If you go inside, it gets smaller. I'll just wash it and bring it right away. Now, I've washed all the dried pollack cabbage. You just have to rinse it clean. It's wet, too. I just shook it off a little bit. It doesn't matter if it's a regular cabbage. In the case of regular cabbage, if it's long, You can cut it about three or four centimeters like this. Now, I'm going to leave this as it is. Instead, I'll season it with salt here. It's weird, but you need to season the cabbage, too. Just sprinkle three pinches of salt on the cabbage. Two pinches, three pinches. So just mix it like this. Cabbage. Now, like this. It's been about five minutes. I'll boil it in about five minutes. Now, turn the heat up to medium and high heat. Just stir-fry it. Stir-fry it like stir-fry. Just stir-fry it until it's golden brown. Should I add a little pepper? Just a little bit. These days, when you heat up pepper, There are a lot of people who are worried about problems. If you look at my tenderloin steak, You can definitely use tenderloin and pepper. It's been about three minutes since I turned on the heat. It's about golden brown, right? It's delicious if you stir-fry it a lot. It's a soup, so you don't have to do that. Now, I'm going to add a little bit of water. As usual. Should I turn the heat up? To boil it quickly? I'll make it a very strong fire. As always, I put in three times. Now, I put in a lot of water. It's been about two minutes. I'll add more water. I'll put in this much. Just once. Boil it for about 30% here. Then the taste of dried pollack will come out. Now, it's milky, right? It's been nine minutes since I turned on the heat. So in a word, it's been eight minutes since it started boiling. It's milky. It's so delicious if you eat it like this, of course. But if you want to eat a lot of soup, you need to add cabbage today. I'll show you later how to do it. Now, it's been 10 minutes since I turned on the heat. I put this much in a liter of water earlier. There's about 100 left. I'll put this in last. We add one more liter of water. For your information, how much soup is for one person? This one is 200ml. Now, if you do this, the soup is this much. If you put the ingredients in here, you can think of it as one serving. It's 300ml if it's a lot, right? I'll put in another liter. Now, it's a total of 2 liters. And here's the big root kelp. I took off the head and intestines of the thick anchovies. I covered them all. I covered it without oil. I'll put in about 30 of these. Does it taste good just by boiling it? It's not easy. I've done it a lot. As expected, anchovies and kelp have to go in. Now, you know the cabbage here, right? Just put it in here. Now, like this. After putting in the cabbage, If you boil it for about 15 minutes, it will be completely delicious. If you want, you can boil it more. I'm going to open the lid and boil it. If you open the lid, it'll shrink a little. I'm going to boil it for about 15 minutes. It's better if you close the lid and boil it for 20 minutes. I'll see you in 15 minutes. It's been 15 minutes. The soup is a little small. I want a little more. I'm going to put in two more cups and boil it more. I usually boil it for 15 to 20 minutes. The pot is wide. I've been working on it, and I think it's gone too much. It doesn't matter if it's 20 minutes. Because I'm going to make this cabbage really soft. It's not done yet. I'll put in 500ml more. And I'll season it. I'll just boil it on a high heat. And now I'm going to take out the anchovies and kelp. Now. I'll do this and go on a very high heat. I'll take out the kelp and anchovies. If you use good kelp and anchovies, You don't have to do this for 15 minutes. It's not a problem at all. The soup should be this much. I'm going to put in 2.5 liters of soup today. Everyone, 2.5 liters. I'm going to put in three cups of heat. This is enough. There's more than enough duck oil. It's boiling now. Shall we taste it? I'm going to add some more water. It's going to be bland. I'm going to add a little bit of salt. Now, how is it? Everyone, this taste is... You should try it. Do I have to add salt? There's salt in here. I'll just add a pinch. I don't really need it. Wow, this is amazing. Oh, my God. When I'm filming, I eat like this three or five times. It's delicious. I'm just pulling it out of my mouth. Wow, put some salt in this. It's about a pinch. Half a pinch? I'll just put in half a pinch. Now, I'm going to put tofu in here. I'll boil it for a minute and finish it. It's this much. There's not much tofu in it. Look. Now you just have to boil it, everyone. Now, it's all boiled. I'll put it in now. I already put in half a spicy dried pepper. It's spicy, everyone. Don't put one in. Then it's all ruined. Look. How delicious it looks. Isn't it amazing? It's so delicious, really. Can you see the cabbage getting smaller? Now, let's put the garnish on top. I'll put the garnish on top of this. This is your taste. It's already spicy. It's been a long time with half of it. It looks much better, doesn't it? Now, it's done, everyone. A bowl of rice, young radish kimchi, and tofu soup. This is amazing. Should I try a spoonful? Um, I'm so happy. It's a happy taste. Everyone, can you see this white thing? It's really, really, really, really delicious. Really. Um, this is the best, everyone. Um, that's what I made. Should I do it for you or not? Next time, too. One person told me. Don't cook next time. Next time, too. I'll make it delicious and enjoyable. Cooking is love. Hello, I'm Jun TV Jun. Today, I'll tell you how to eat water parsley deliciously. Today, I'm talking about water parsley and bean sprouts. You know that water parsley is the queen of detox in the body, right? But I don't think you know which part of water parsley is good for your body. I'll show you how to wash it and how to eat it deliciously. I know it's good for your body, but I don't think it's easy to eat. I've been thinking about it. When do I eat a lot of water parsley? Then I went to a Japanese restaurant and ate a lot when I ate Daegu or Bokjil. Boss, please give me some more water parsley. I do that every time. But I can't eat Daegu or Bokjil to eat water parsley. I've been thinking about how to eat comfortably at home. I made it. It's delicious. Today's ingredients. Two water parsley and two bean sprouts. It's too simple, so I'll show you while I do it. Instead, I'll show you the back part. I prepared 200g of water parsley today. And 400g of bean sprouts. Today, I'll show you how to put it in the refrigerator and eat it comfortably. First of all, washing water parsley is important. I didn't wash this, so I'll wash it and wash the bean sprouts. Shall we go over there now? These days, water parsley comes out clean at the mart. But I don't know what kind of water parsley you use at home. After rinsing it roughly once, you have to soak it in vinegar water. I'll rinse it first. I'm rinsing the roots first. Oh, I forgot. I'll cut the ends of the roots first. I'll cut the black part at the end of the ear and throw it away. After throwing it away, rinse it with water and rinse it like this. I'll soak it in water. Soak it like this. Soak it in water like this. And then I'm going to put some vinegar in here. At this point, put vinegar in it. If you leave it like this, whether it's a mold or a pest, If you leave it for about 10 minutes, it'll all come out of here. I'll wash it clean and make it again. This is bean sprouts. This is 400g. I'm going to wash the bean sprouts, too. The more you wash this, the less fishy it is. It's clean. Wash the bean sprouts four or five times like this. I'll just put it here like this. I'll put it back in the water and wash it again. Rinse it like this again. After rinsing it four or five times like this, Soak it in water like this and leave it for 10 minutes. Then the fishy smell goes away a lot. I'll wash it and cook it in 10 minutes. It's been 10 minutes. I'll rinse the bean sprouts first. Just rinse it once. I'll put this in the original bowl. It's been 10 minutes. I'll wash it clean and wash it one by one. I'll take off the old leaves or something like that. I'll rinse it again. The most basic way to remove pesticides is to use water. Soak the basics in water for more than a minute. Rinse it in running water for more than 30 seconds. If it contains delicate ingredients or impurities such as wax on the surface, Vinegar, baking soda, and alcohol are used to remove pesticides. How to use water is very important. Please remember. Wash the water parsley clean. And I'll drain the water on this side. Before we start, please subscribe and press the notification bell. Please share it with your friends. It's a big help to me. I'll boil the bean sprouts first. First of all, I'm going to add a lot of water today. Put 400g of bean sprouts in a big pot first. Put it in. I have 10 garlics today. Please open the tip here. Please cut it in moderation. It's better to slice it than to mince it. The soup is clean and delicious. This can be thin or thick. If possible, please make it thin. I'll put 10 garlics in here. I'll make a big green onion broth. Just cut it like this. I've washed about three pieces. Please put it in here. And a big kelp, root kelp. Wipe it with a wet kitchen towel. Put it in here like this. I made about 50 anchovies today. Because there's a lot of food today. I'm going to boil it down to about 50. I'll put the anchovies in the pot. Please put it in like this. There's a lot of food today. I'm going to add more than 2 liters of water. I'll put in about 2.5 liters. I'll put in 1 liter. I'll put in 2 liters. Look, it's a little short. I put in about 2.5 liters. I did this. I'm going to boil this for 15 minutes today. Boil the anchovies for 15 minutes. You can boil the kelp for 15 minutes. Let's take it out in about 10 minutes. I'll add salt. I'm going to add about four pinch of salt today. Three, four, that's enough. If you squeeze it later, you'll have to add more water. I'll turn up the heat. Put it on high heat. When it boils, it will boil for 15 minutes. Should I press it down so it can go inside? Today, I'm just going to open the lid and boil it. It's starting to boil now, right? If this happens, I'll set it to medium-high heat. It's a very strong fire right now, so I'll set it to this level. I'll boil the kelp for 10 minutes and boil the rest for 15 minutes. I'm going to boil the anchovies for 15 minutes. Now, I'm going to clean up the water parsley. Everyone, there's water parsley. There are a lot of people who only eat water parsley stems, right? This water parsley leaf has six times more antioxidants than water parsley stems. Remember and make sure to eat water parsley leaves. And if you ask around, This water parsley went up to the Goryeo Dynasty's ancestral shrine. It went up to the king's ancestral shrine. It's good for your body to have such a long history and tradition. Today, we're going to dip it in the sauce. I'm going to cut it a little more at the end. I'm going to cut this off a little bit. It's too thick here, so I'm going to cut it this thick. But I'm going to cut this part a little longer. This much. Don't put all the water parsley in one go. Just enough to eat. If you're going to keep this in the bean sprout soup refrigerator, Leave that much water parsley. I think this is enough for one serving of bean sprout soup. It's a lot, right? Even if it's this much, Then is it only for two servings? It's this much, so it's a lot. This water parsley is also in the Dong-ui-bo-gam. It's good for colonoscopy. It's said to get rid of toxins and clear your head. If you look at it in modern medicine, Starting with vitamin A, B, and C, Calcium, calcium. It's got a lot of nutrients. So eat a lot. Instead, don't eat too much. This is good for your body. There's something that's that strong. Moderately. Twice a week? I think. Now, look again. It's been 10 minutes. You can take this out or not. It's delicious even if you cut it. If you're going to cut the kelp, put it in. I'll take it out. Now, shall we put it in the oven? It's been 15 minutes. I'll do it first. Sauce. Today, we're going to make a sauce with soup. So pour 200ml of sauce. I'll pour it this way. I'll pour it in. And now I'm going to take out the green onions and anchovies. I'm going to eat alone today. I'll put the water parsley for one serving first. I'll put it in here. You just need to boil it a little bit. You don't have to boil it more. I should have put the leaves in a little later. I put it in too early. I'll put it in first. This is about 30 seconds. We usually eat this raw. So I'll do this and put it in. It's done. I'll turn off the light. And if you put it in, it'll cook here again. I turned off the light. Now? I'll taste it. How is it? It's so delicious. I'll put in two pinches of salt. Two pinches of salt is perfect. I'll open it. Doesn't it look so cool? I'll take it with me. It's finally done. Now I'm going to make the sauce. I made the bean sprout soup as it is. It's got all the flavoring ingredients in it. It's a cup of soup. Add two tablespoons of dark soy sauce. Make the lemon a little thick. Half of this. I'll just squeeze this much. I'll squeeze it and put it in here. Just like that. And here. Wasabi. This much. It depends on the climate. It's not spicy even if you put this much. This is... I'll put this much in and mix it up. Shall I taste it? It's not salty in this state. It's delicious. Um. It's not spicy at all. Now, pour it like this. For personal use. Dip it in here and eat it. It's so delicious. I'll dip it in here and eat it. Um. It's the best. Um. I made this yesterday and ate it. I was doing it, and I took a picture of bean sprouts. It's more delicious with bean sprouts. Um. This is... It's so delicious. Really. Um. Oh. Oh, this is really... There's nothing to say about hangover soup. It's amazing. This is really amazing. Next time. I'll make you something more delicious or more fun. Cooking is love. Hello, I'm Jun from Jun TV. Today. It's a really luxurious and clean taste. I'll make pollack roe tofu stir-fry. It was a very luxurious ingredient. It's very common these days. I think it's really good. Because there's pasta. There's steamed eggs. There were so many. I think it's time for us to eat a lot of pollack roe, just like doenjang stew. I want to give you the taste of pollack roe as it is. I want to give you a luxurious, savory taste. When I make this kind of bright taste, I always think of the bokchiri that I can't make. Oh, how nice would it be to be so clean? Today. I've only collected ingredients that don't hurt the taste of pollack roe. Even when I made the broth, I took out all the things that hurt the pollack roe. Does it taste like this? Of course. I ate it all. And I checked it again. It's delicious. I'm sure you'll like it. Today, I'm going to show you a simple but really luxurious taste. Now, let's get started. Before we start, please subscribe to Jun TV and press the notification button. Please leave a lot of likes and comments. It's really a big help to me. There are two eggs. This is big. There's one tofu. And the broth. Anchovies that grew without oil. There are about 15 to 17. And then there's 10 centimeters of green onion. And then there's a kelp. I'm going to use the mung bean sprouts as garnish. I'll show you the seasoning later. It's really all this. It's simple, right? Then I'll add water first and boil the broth. I'll put a liter of water in the pot. I'm going to add kelp. Kelp doesn't wash. A wet kitchen towel. Wipe it roughly like this and put it in. As you all know, anchovies are stir-fried without oil. I always use medium anchovies. It's about five or six centimeters. It's an anchovy that we boil with shishito peppers. You don't have to remove the head and intestines. It's not fishy. Put it back in the pack. Put it in the pot. I'll put in about 10 to 12 centimeters of green onion. That's it for today's broth. And salt. You can't add a pinch. It's salted pollack roe, so it's really half a pinch. Just a little bit. Just this much. Salt plays the role of salt. So I put in half a pinch because I had to go in a little bit. I'll put it on the fire now. I'll put it on the fire like this. We'll add tofu after seven minutes after it boils. Shall we organize the ingredients now? This is the only ingredient. It's simple, right? As I told you earlier today, Today's texture is a very soft texture. You can cut it as thin as you can. Like this. This much. It's hard to do these two together. I'll do one by one. Please cut it thinly like this. Put the tofu on the plate. And then the pollack roe. I bought white pollack roe. It's not seasoned. First, divide one pair of eggs into two. One egg is slightly split in half at the top. Carefully take out the eggs with the back of the knife. This is to fill the soup with the taste of eggs. Hold the shell here and gently push it with the back of the knife. If you push it little by little, This is how the pollack roe comes out. Then put it here first. Like this. And then the second egg. Cut it into 0.5cm intervals for a little texture. So I'll leave it here. Now I'm going to use a garnish. Cut it like this. I'm going to cut it diagonally about 2cm. The pollack roe is done like this. Now everything is ready to cook. Is the water boiling now? It's not boiling yet. When the water boils, I'll put the tofu in seven minutes after it boils. I'll wait. Let's see. It's all boiled. It's been about seven minutes. Oh, it's boiling a lot. Now, turn down the heat to medium heat. I'll take out the broth. Take out the kelp, too. I'm going to eat it clean today. I won't put the kelp on the garnish. They're not needed anymore. In this state, I'll put the tofu in first. Tofu. If you put tofu in, you'll have to turn up the heat, right? Because the temperature has gone down for a while. Actually, I recommend putting a lot of tofu in here. One thing to be aware of. Each brand, each company, and each store has a different salinity. I brought white pollack roe today. I went somewhere else today and bought it at a department store. It's much milder than the white pollack roe I used to eat. So each brand is different. You have to taste it and season it to your liking. And I put in quite a bit of tofu today. So when I put this in, Maybe I'll have to add some salt later. Now, when this boils, I'm going to put the pollack roe in right away. It's boiling. You can't go in already. Get out! Now, when it boils like this, I'll put the pollack roe in right away. The broth is all about the rich taste of pollack roe. It's going to make you feel it all. And now I'm going to add a teaspoon of red pepper powder. You can't put too much of this. Because it can ruin the taste of pollack roe. But it's not too clean. For a little bit of spiciness, One spoon? I'll just put in half a spoon. Now that I've seen the whole atmosphere, I'll just put in half a spoon. This much? Put it in gently. All right. Put the rest of the pollack roe on top. Add a tablespoon of perilla oil here. I usually use sesame oil. When I broadcast to you, I test this and that. Tofu and perilla oil go well together. I put it in, and it was good. So I'm going to add perilla oil today. Shall I taste it and decide? Oh, I don't even need to taste it. Everyone, I'm always like this. Mm-hmm. Oh, it's delicious. Then you think it's all a show, right? No, it's not. Because my Jun TV family knows everything. If it doesn't taste good, it won't be on the air. Cancel. Now, turn off the heat. This is the bottom of the crown daisy. I made it 2cm earlier. I'll just put this in. Now, I'll turn off the heat. It's done. It's really good. I'll put it in here and take a look at the shape. It looks really good. I'm going to put crown daisy garnish on top of this. Oh, it's so cool. Really. It's really not an exaggeration. I think this is the taste of the day. Really. Foreigners don't know the taste of the day. It's called umami because it's the taste of the day. In Japanese, it's delicious. Umami is a noun. You don't know this. This is the real taste of the day. Enjoy it. But it's not a lie. In the original recipe, I made it for the third time to change two. But why is it so delicious every time? It's not an exaggeration. Maybe it's because I'm adjusting it. It's a little adjusted from what I used to eat. It's got perilla oil in it. And then there's another one that's been adjusted. But... You don't have to chew the tofu here. It's too thin. You don't have to chew the feeling of this stew. I'm going to add 0.5cm of salted pollack roe at the end. I'm going to add it right before I turn it off. I'm going to make it soft. If you boil it for a long time, it'll get harder. I think it's a drink. It's really a drink. I didn't think about it because it was a broadcast. Oh, this is really right. It's perfect with soju. Last time, it was a beer snack. This is a soju snack. Make sure you make it. Don't put in a lot of red pepper powder. Don't put in garlic and onions. Do what I told you. It's really good. I'll be back with more delicious food. Cooking is love. How can tomatoes go well with rice, anchovies, and laver? It's going to be weird. The reason I set up a table like this is because... I don't think you'll believe me if I don't do this. I did something I didn't do. So make sure you try it. Maybe I can eat a lot of this. Hello, I'm Jun from Jun TV. Today, I'm going to make tomato potato soup. Have you ever heard of it? Tomato potato soup. I developed this. Of course, it could be somewhere else. I've never heard of it. I always buy tomatoes. When I was cooking Italian food, Tomatoes are sold in boxes and packs. In Korea, it's left over. But I thought you'd do the same. I thought about it. Then I found it. It's really good. When do you eat this? Look at this. When the refrigerator is empty. That's when it's amazing. I need to make soup quickly. What should I do then? I'll tell you how to enjoy it in 5 to 10 minutes. Before we start, Please subscribe to Jun TV and press the notification button. Please leave a lot of likes and comments. It's really a big help to me. One tomato. It's one potato. The potatoes I have are too small. So I made two. And three garlics. One chives. You can have this much. You can have less than this. I prepared 10 anchovies. You know, right? I don't use big anchovies. I use medium anchovies. After boiling it more, I don't take off the head and intestines. I just do it. Then it's more delicious. First of all, I'll cut two potatoes into thin slices. The thickness of the potatoes is this much. It's the thickness of a potato stir-fry. About 0.3cm? Oh, I'm ringing the bell right now. I'm making a pot rice to eat with this. Wait a minute. The rice is in now. First of all, let's make the broth. 10 anchovies. Put it back in the pack. I'll put the potatoes in here. I'm just going to put it all in from the beginning. I'm going to add tomatoes. I think this is enough water. And I'll boil it. One tomato. I'll peel it for you. But first, a little bit. I use a potato peeler. My tomatoes are a little hard. It's a ripe tomato, but it's soft, but it's still hard. That's why I'm doing this. If your tomatoes are too soft, Put it on top of the cross like this. Put it in a pot of hot water. Or put it in a glass jar and put it in hot water. You can rinse it in cold water. I'll just get rid of the seeds. I'll just get rid of the seeds here. And just cut it into squares. It's like this, right? I'll put this in right away. And now all I have left is garlic. Please cut it into thin slices. It takes about five to eight minutes to boil. Now, I'll put in the garlic. The scallions. The one who's going to use it as a garnish. I'll leave this much of the blue part. I'll put this in the pot. I'll just cut the bottom a little bit. I put it in the pot. I'm going to use it as a garnish. It's over now. It's not boiling. I'm going to turn the heat up a little bit. Now, I'm going to put two pinches of salt in here. I'll put in a little pepper. I'll put in a teaspoon of sesame oil. This much. I'll put in this much. I'll put in a teaspoon of olive oil. The reason I put in olive oil and sesame oil from the beginning. If you do this, it tastes deep in the soup. But after about five or seven minutes later, The smell of sesame oil and olive oil are almost gone. So when we eat, we only feel the deep scent. It's starting to boil now, so I'll boil it for five minutes. It's been about four minutes now. Let's taste it. I'll season it for the last time and throw away the foam. Let's see if the potatoes are cooked. The potatoes are a little undercooked. I'll do it for another two minutes. The potatoes are undercooked. I'm afraid I'm going to set the fire a little stronger. Anyway, cook the potatoes well. It's good to cook the potatoes for about eight minutes. That's delicious. It's good. I'll put in a little more salt. I'll put in two pinches more. The tomato gives it a lot of flavor. It's amazing when it's combined with anchovies. You guys remember my Puttanesca pasta, right? At that time, anchovies and anchovies. Some people say that anchovies are really good in Korea. You said it was your favorite pasta. This is a combination of anchovies and tomatoes. And the Western soup is boiled. The tomatoes are completely crushed here. In a word, it creates an insect. There's celery, bouquet garni, and spices. You put it all in. This is a really clear taste. It's really good, everyone. Just let the potatoes loosen. I love this. I'll set the table, everyone. Wait a minute. I cut the table. Because I don't think you'll think of this as Korean food. I'm going to show you how well it goes with rice. When there's no real side dish. One laver, one anchovy. It's really good when it's like this. What I want to show you now is when there's nothing to eat. I'm telling you a simple soup to boil then. A really delicious soup. What do you think, everyone? I put the rice in the pot, too. Does this look like Korean food? I'm not good at finding things like this. I even prepared rice in case you don't believe me. I'll taste it. You probably won't believe this. It tastes a little bit like beef bone soup. This is real. You won't believe me. But there was something really weird. So I was like, what does this taste like? As I always say, Jun TV says it's delicious. It's really good. I want you to relax. I want you to just let the potatoes go. But when I tried it, It doesn't taste good to boil tomatoes for too long. It tastes sour rather. If you boil it a lot. I thought I was boiling it for 5 to 8 minutes. It's been about 8 to 10 minutes. I can't explain this. You have to try it. I wonder if this would go well with rice, dried seaweed, and anchovies. I'm always like this. It's so good to eat like this. Anchovies in the refrigerator and dried seaweed. Just one of these. Make sure you try it. You won't hate me. Next time, I'll do something cooler, more delicious, and more fun. Cooking is love. Hello, I'm Jun from Jun TV. Today, I'm going to make you a really cool kimchi soup. Sometimes you want to eat soup that makes you feel better. Especially on the next day of the holiday or when you have a drink. But the refrigerator is empty. I'm tired. But there's always something in the fridge. These aged kimchi or sour kimchi. Or bean sprouts and tofu. You can make a really delicious kimchi soup with this. If you eat one of these, you'll sweat a lot. But it's not easy. Because everyone is used to kimchi stew. There's too much kimchi in this kimchi soup. There's a balance. The balance of soup and kimchi. And then it depends on how you put it in. The coolness changes. I'll do that for you today. Look forward to it. I'll introduce the ingredients. I prepared about 400 grams of kimchi today. I don't know. I just cut it. Is it about one-eighth? This is the broth. This is the food. Shall we look at the broth? I've got a big kelp. There are about 30 anchovies. I usually use medium anchovies. You know that, right? I just put medium anchovies in a frying pan. I didn't put oil in it. The way to put it in is to put it on top of the bean sprouts. You can see it here. And then there's half an onion. I've got seven garlics. And then I've got about 200 grams of bean sprouts. But I left it for a while because I was filming today. There's a lot of green. Please understand. I've got about half a tofu. This is all. The seasoning is very simple. You know, Bell's cooking. There's nothing else in it today. But I'll show you later. Here we go. Before we start, please subscribe to Jun TV and press the notification button. Please leave a lot of comments and likes. It's a big help to me. Now I'm going to prepare the ingredients. What you can do to prepare the ingredients is kimchi, garlic, green onions, and tofu. Cut the tofu into dice-shaped pieces. I'll cut the garlic into pieces, too. Just take the tip off and cut it roughly. The reason I cut the garlic into pieces is because there are various seasonings in kimchi. If you mince it again, the soup will be too murky and messy. Green onions are going to be garnished on the blue side. I'll just put the white part in the broth. The blue part of the garnish. Just cut it roughly like this. Now, shall we cut our ripened kimchi? I'll divide the ripened kimchi into two parts. There's a part that goes in first. There's a part that goes in later. First, cut off the tip. Cut the thick part thinly. Like this. About this thick. I'll cut the leaves a little wider. About this much. Two-thirds of them will be put in the pot in advance. I'm going to put this part in later. But the inside of the kimchi. Please shake off the very sour kimchi. That's how it starts. Now, it's simple. Shall we take a look? First of all, please put the kimchi in first. I'll put this much in after two-thirds. Put the broth in. As you know, the kelp is... Wipe the outside with a damp kitchen towel. Please put it in. Put the dried anchovies in the boiling pot. I'll put it in. I'll just put the green onions in. I'll just put the garlic in. Onions. It's half. I'm going to put this in as it is. I'm not going to cut it. It's easy to take out later. I'm just going to boil it down and throw it away. It's for the broth. Now, shall we move on to the fire? Now, if you've put all the basic ingredients in, Now I'm going to add water. You can add 2 liters of water. This container is 1 liter. I'll put in 1 liter. Another 1 liter. Now, turn up the heat. Here's the coarse salt. 1,000 salt. Just a pinch. I'll just put this in. It's a pinch. And a little bit of pepper. Salt and pepper. There are other roles. So add salt and pepper. I'll boil it down. You can't season it now. After it's all boiled, It's also brewed in kelp. It tastes like anchovy. It's salty. There's kimchi left at the end. You have to adjust the liver then. There's a lot of water, right? But today, kimchi and kelp. Anchovy broth. It takes time to completely brew. I'll boil it for 15 minutes. Then, if you boil it for 15 minutes, This water will evaporate quite a bit. Later, when you add bean sprouts and tofu, I'll adjust the amount of water. If it's too much, you can reduce it. Please adjust the size of the pot and water well. It's almost done. It's starting to boil, right? Remove the foam from here. If there's water in this, The foam falls off like this. Look. If you do this, The foam disappears from the spoon. Look. This is how you do it. In the middle. Let's see how seasoned it is. It's a little bland, but it's already delicious. It's all done. Now, we're going to put it in here. I'm going to take out the things that go into the broth. You have to take out the whole onion. Is the bowl too small? There's a pretty problem. It's small. Can you see the kelp getting bigger? It's this big. Let's do this. Anchovy pack. Let's find it. Here it is. Anchovy pack. I took out all the broth. There's not much soup, right? Look. Now, I'm going to add bean sprouts. Add bean sprouts and boil for about three minutes. I'll add bean sprouts. I forgot. I have to add kimchi first, but I forgot the beans. I was going to do this for five minutes, but I'll do it for three minutes. I'll have to boil it. It's cold again. I made a mistake for a second. First, take out the anchovies and kelp from the broth. Add kimchi. You only have to boil the kimchi for five minutes. But after about two minutes, add bean sprouts and boil for three minutes. If you cook today, you might make a mistake. Now, add kimchi and bean sprouts like this. Add a tablespoon of sesame oil here. If you boil this sesame oil for about five minutes, the taste of sesame oil will be gone. It tastes like Korean food. It's never greasy. And now is the time to taste it. I added new kimchi. I'm going to taste it here and decide how much salt I'm going to add. It could be right. It could be wrong. I'm going to add tofu, so it's going to be bland. I'm not going to taste it. All right. It's so delicious. Really. There's only one reason why I'm sharing kimchi like this. The last thing I put in this kimchi is leaves. But it still has a good texture. The sourness of the ripened kimchi is gone while boiling for five minutes. It's very refreshing because it's sour. If you want it to be more spicy, don't add red pepper. If you really want it to be spicy, add red pepper powder. I don't put it in, but if you want to put it in, If I were you, I'd put in this much. It's a little spicy, so do whatever you want. I'll just do this much and finish it. It's been about three minutes now. I'll add tofu for about 30 seconds. Add tofu and boil it for a minute. If you boil it for a minute like this, it's done. I'm going to add half of the green onions here and turn off the heat. I'll put it in. It's done. This is a fermented food. There's bean sprouts, there's beans, there's tofu, there's protein. Fermented food, kimchi, and anchovy kelp. It's nutritious. It looks simple, but it tastes great. I'll try it. I won't break it. It's really cool. It's really sour and soft. Oh, it's real. The softness of tofu is amazing. It's savory right now. Bean sprouts. This is going to be really crispy. Look. It's so delicious. Shall we try the kimchi leaves that came out later? The texture is alive. Everyone, I can't give you this again. You really have to try this. It's so delicious. Next time, I'll give you something more delicious. Cooking is love. Goodbye.