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KBDProductionsTV Follow
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  • 3 months ago
Check out the MUKBANG Playlist: https://goo.gl/d7ZKbN
Subscribe to KBDProductionsTV: https://goo.gl/WahCaK
#Foodporn #kendomik #KBDProductionsTV #Food #Mukbang
Divine Munchies -
Ken Domik - KBDProductionsTV
Patreon - https://www.patreon.com/KenDomik
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Music by Epidemic Sound - https://goo.gl/rhDxh0
Mukbang (or muk-bang; Korean: 먹방; meokbang; lit. "eating show") is an online audiovisual broadcast in which a host eats large quantities of food while interacting with their audience. Usually done through an internet webcast (such streaming platforms include Afreeca), mukbang became popular in South Korea in the 2010s. Foods ranging from pizza to noodles are consumed in front of a camera for an internet audience (who pay or not, depending on which platform one is watching).
In each broadcast, a host will often interact with their viewers through online chatrooms. With the rising popularity of these eating shows, hosts have found lucrative ways of benefiting from the online show. Many hosts generate revenue through mukbang, by accepting donations or partnering with advertising networks.
Korean noodles are noodles or noodle dishes in Korean cuisine, and are collectively referred to as "guksu" in native Korean or "myeon" (cf. mien) in Sino-Korean vocabulary. Preparations with noodles are relatively simple and dates back to around BCE 6000 to BCE 5000 in Asia. In Korea, traditional noodle dishes are onmyeon, called guksu jangguk (noodles with a hot clear broth), naengmyeon (cold buckwheat noodles), bibim guksu (cold noodle dish mixed with vegetables), kalguksu (knife-cut noodles), kongguksu (noodles with a cold soybean broth) among others. In royal court, baekmyeon (literally "white noodles") consisting of buckwheat noodles and pheasant broth, was regarded as the top quality noodle dish. Naengmyeon, with a cold soup mixed with dongchimi (watery radish kimchi) and beef brisk broth, was eaten in court during summer.

Memil guksu
Dangmyeon (당면; cellophane noodles) - made from sweet potato starch
Memil guksu (메밀국수) - buckwheat noodles similar to Japanese soba noodles
Olchaengi guksu (올챙이국수) - noodles made from dried corn flour which are eaten in mountainous places such as Gangwon Province
Gamja guksu (감자국수) - noodles made from a mixture of potato starch, rice flour, and glutinous rice flour[3]
Gamjanongma guksu (감자농마국수) - noodles made from potato starch that have a very chewy texture. It is a local specialty of Hwanghae Province
Milguksu (밀국수) - wheat flour noodles. While noodles were eaten in Korea from ancient times, productions of wheat was less than that of other crops, so wheat noodles did not become a daily food until 1945.
Dotori guksu - noodles made from acorn flour
Chilk guksu (칡국수) - noodles made from kudzu and buckwheat
Ssuk kalguksu (쑥칼국수) - noodles made from Artemisia princeps and wheat flour
Hobak guksu (호박국수) - noodles made from pumpkin and wheat flour
Kkolttu guksu (꼴뚜국수) - noodles made from buckwheat flour and wheat flour
Cheonsachae - half-transparent noodlesphoto made from the jelly-like extract left after steaming kombu, without the addition of grain flour or starch. The taste is bland, so they are generally eaten as a light salad after seasoned or served as a garnish beneath saengseon hoe (sliced raw fish). Cheonsachae has a chewy texture and is low in calories.
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