[SUB] VLOG #77 하루세끼 : 엄마의 호박죽 레시피, 쉬림프번, 스키야키 | What I eat in a day, my mother's hobak juk recipe

Today's video starts at night to prepare my beloved dish, hobak juk (pumpkin porridge). I got these pre-cut, portioned pumpkins at the supermarket. Pumpkins are too big to finish on my own but I was saved by the portioned pumpkins. Peel and cut. Not too thick. I microwaved the pumpkin a little so that it’s easier to cut. Is that too much? Boil the pumpkin in a large pot. And simmer until the pumpkin is completely mushy. I soaked glutinous rice for 1 hour. Blend half cup soaked glutinous and 1 cup water together. The Korean “juk” is like a thick porridge, but we use glutinous rice to thicken the consistency, not cream. You it doesn’t have to be smooth. Having some of the rice grains to chew makes it even tastier. You can use glutinous rice flour and mix it in water. When the pumpkin is ready, blend until smooth using a hand mixer. Now season with 1 tsp salt And 2 tbsp sugar. Slowly add in blended glutinous rice, making sure it doesn’t clump. Turn on the heat and simmer until cooked glutinous rice. You can add red beans or nuts in this step. It’s corns in our household. My dad and I don’t eat red beans, so we don’t cook with it. It turns out my grandfather also didn’t like red beans. Is it genetics? I’m going to cool the hobak juk out in the verandah. When I was a kid and lived in a house, our jangdokdae (outdoor pantry) was our fridge. So we put our pot full of hobak juk out on the jangdokdae and ladled our portions whenever we craved it. The memory of eating it cold straight is probably why I don’t like it served hot. Serve the chilled hobak juk in a bowl. It really tastes the same as the one my Mom made back in the days. And the pumpkin is giving this lovely vibrant yellow color. I’m going to store the remainder in an airtight container for later. It's for my friend. I put a heated blanket on the sofa, and now she won’t budge from it. Do you love it that much? After much thinking, I decided to use up the leftover hot dog buns. So I’m going to make a shrimp sandwich with the hot dog bun. chopped onion and celery Chives Blanch thawed frozen shrimp in boiling water. Then, chill in a cold-water bath. Generously spread softened butter on the hot dog bun and air-fry. We want the bun crispy because the shrimp is going to be moist, dressed in sauce. mix mayo and chopped veggie salt, pepper and paprika powder add and mix some honey On the bun, assemble the lettuce and the shrimp mix on top. I'm out of coffee beans, so I'll use a drip bag. It's kind of like barley tea.. It's inconvenient to eat, but it's delicious. It’s originally a lobster sub, but this shrimp version is easier to make and tastier thanks t the bursting shrimp meat. (Sniffing) My neighbor is renovating their home, so the noise is so loud during the day. So I’ve been having my TV on during the construction hours. Not to watch it, but hoping the TV sound will distract me from the noise. I can’t believe there’s still 3 more weeks to go. I decided to have sukiyaki for dinner. I love how all you need to do is cut the ingredients for shabushabu and sukiyaki. Green onion Mushroom And Tofu balls. They’re new to me too. And deep-fried tofu. beef. sukiyaki sauce and mirin(cooking wine). sugar I failed at selling this second-hand but let me try it put it to use again. It cooks so slowly, it will successfully force you into a diet. Add a splash of the sukiyaki sauce, (This is too much) Some cooking wine (mirin), Sugar, and close the lid. Now, crack an egg and mix. It's so salty! I need to do this 10 more times to actually feel full. 10 forevers. good! It's like a pudding made of tofu We Koreans like to finish off with a thick porridge, but with sukiyaki, the best last course is udon. I feel like more green onions too. Add thawed udon noodles and another batch of sukiyaki sauce, mirin, and sugar mixture. Udon is one of my favorite winter dishes. It was so simple but took so long to cook. I think I’ll try making fries in this pot. See you in the next video.