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In Korea, and now the U.S., people are watching strangers eat large quantities of food on YouTube. And many of the top stars are earning big bucks each month.
A mukbang (UK: / ˈ m ʌ k b æ ŋ / MUK-bang, US: / ˈ m ʌ k b ɑː ŋ / MUK-bahng; Korean: 먹방; RR: meokbang; pronounced [mʌk̚p͈aŋ] ⓘ; lit. ' eating broadcast ' ) is an online audiovisual broadcast in which a host consumes various quantities of food while interacting with the audience.
Video of San-nakji. San-nakji (Korean: 산낙지) is a variety of hoe (raw dish) made with long arm octopus (Octopus minor), a small octopus species called nakji in Korean and is sometimes translated into "baby octopus" due to its relatively small size compared to the giant octopus (Enteroctopus dofleini). [1]
Culinary Class Wars (Korean: 흑백요리사: 요리 계급 전쟁) is a South Korean cooking competition in the dramatic style of Physical: 100. The first season was released on Netflix in 2024 and featured one hundred elite chefs divided into two classes: white spoons (veterans) and black spoons (newcomers), competing for the prize of ₩300 million. [2]
Led by reputable Korean brands like Bibigo and Nongshim, and stocked with bulgogi, kimchi, dumplings, and ramyun, the wholesale club features dozens of products that make eating Korean at home ...
Kkomakjim or kkomakjjim (Korean: 꼬막찜) or seasoned cockle clams, is a popular seafood banchan (side-dish) widely enjoyed by Koreans year-round but especially considered a summer delicacy. [1] Komak ( 꼬막 ) is a low-fat, low-calorie seafood, rich in protein and crucial amino acids which help to detoxify the liver after drinking.
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The name consists of the two Korean words saeu (새우, shrimp) and jeot. Saeu-jeot is widely used throughout Korean cuisine but is mostly used as an ingredient in kimchi and dipping pastes. The shrimp used for making saeu-jeot are called jeot-saeu ( 젓새우 ) and are smaller and have thinner shells than ordinary shrimp.