Group Cooking Segment | Collaborative Meal Prep & Lifestyle Feature

**Tochi** (0:00)
We chose an easy and simple question. This dish is... Who are you copying? Wow, this is so good.

**SPEAKER_2** (0:20)
Hi, we are BTS.

**Tochi** (0:22)
And today, we will be cooking Janchi guksu and misugaru. Janchi guksu and misugaru. I heard that the main chef is Jin today. Who made this?

**SPEAKER_2** (0:31)
Jin is the one who cooks the most. He cooks a lot, and he's good at cooking. So Jin became the main chef, and we became the sub chef.

**Tochi** (0:43)
It's an honor to be here.

**SPEAKER_2** (0:44)
We will do our best.

**Tochi** (0:45)
We will do our best as the superstars do. If you have any requests. Thank you.

**SPEAKER_2** (1:04)
It's a banquet noodle that is served on the day of the feast, when the people of the village eat the noodles together.

**Tochi** (1:10)
Oh, that's right. If you know why it's called this way, I think you'll be able to eat it more deliciously. It's a Paris noodle, Paris noodle. Paris noodle. First of all, I'll start with the ingredients. First, we will start with the ingredients. We will start with the ingredients. And then, like this. But if you do this wrong, you might hurt your hands. So please be careful. Could you please put the ingredients in the bowl? The pumpkin. Should I put it a little more diagonally? Should I put it here? No, no, you can't put it there.
There's a big cutting board behind.
Let's get started. I've never seen it before.

**SPEAKER_2** (2:19)
Isn't this a takuchi?

**Tochi** (2:22)
It's similar. Since you have to use that, I will show off my cooking skills in a place where you can see it well. Can you make the sauce? If you look at the green onions, you can cut the green onions the same way. You can cut them the same way, and you can cut them all like this. I can hear the staffs worrying in front of them. Don't cut it, you can push it forward. I actually start with the carrots.
And the knife is a little wrong. Can you give me a minute? Actually, you have to start with this one. Don't we have a lot of time today? Do you have anything left? Take your time, take your time. Then I will make the sauce first. Thank you, bro. Then I make the sauce, So, we will make soy bean paste noodles, and pour it on top of it. We will make it very sweet.

**SPEAKER_2** (3:17)
Soy sauce.

**Tochi** (3:17)
I don't like the cutting board. We will add 1 tablespoon of sugar to 1 tablespoon of soy sauce.

**SPEAKER_2** (3:24)
And roughly 1 teaspoon of minced garlic. I noticed that people who are good at cooking use a lot of apron when they cook. And we will put in this much green onion.

**Tochi** (3:36)
We have to make carrots first. Ah, we really have to put carrots in now.
Ah, I should do it, I can't. Now, where are the carrots? Thank you. Yes, it's a mess, but after that, we put in sesame seeds. In fact, the point is, the combination of soy sauce and sugar, this is the most important thing.

**SPEAKER_2** (3:58)
First, pour water.

**Tochi** (3:59)
No, no, no, no, no. No, no, no, I will stir-fry the beef brisket first.

**SPEAKER_2** (4:01)
Shall we stir-fry the beef brisket first?

**Tochi** (4:03)
But the carrot needs to be done, or else when the water boils, I will put them in right away.

**SPEAKER_2** (4:07)
Shall we put some sesame oil in? Just a little bit.

**Tochi** (4:09)
I should have put the carrot in first, but I'm a little upset. Among many young people, there are many people who don't like carrots. I don't like it either.

**SPEAKER_2** (4:18)
I'm craving it when I'm working hard. Kimchi stew is...

**Tochi** (4:21)
Kimchi stew is very attractive.

**SPEAKER_2** (4:23)
Pork belly.

**Tochi** (4:24)
Jaeyoung, would you taste it?

**SPEAKER_2** (4:26)
Okay, what does it taste like?

**Tochi** (4:27)
It's a sauce, and on top of the noodles, I made it a little sweet.

**SPEAKER_2** (4:36)
It's so good. What are you doing? I put some sesame oil around it.

**Tochi** (4:42)
I usually do it in a pot, but I usually throw away the oil after I do it here. I usually throw away the oil after I do it here, and move it to the pot. Jin, isn't the carrot too long? Isn't it too thick?
I usually eat this at home, and taste it.

**SPEAKER_2** (5:12)
It's done. It's done?

**Tochi** (5:13)
Then you just need to wipe the oil off with a kitchen towel. If there's too much oil, the oil will float on the soup. We will listen to the podcast show Glow Girl Report.