달걀 후라이 만큼 정~말 쉬운 ‘전’ 보여드릴게요. 육전/동태전/호박전/배추전/새우전/버섯전에 막걸리 각! ㅣ 백종원의 쿠킹로그


Hello, I’m Paik Jong Won (Paik Jong Won) (does a) (cooking vlog) (Paik’s Cooking Log) Jeon (‘Super easy’ pan-fried delicacies) [Paik Jong Won’s Secret Ingredient] Hello, I’m Paik Jong Won During the holiday season, you always make this at home Jeon (Pan-fried dishes) Various types of it Nothing says holidays
like the festive smell of frying oil But they’re not only for holidays You can cook this anytime Making these Jeon (pan-fried dishes) is actually not complicated I’m going to show you something very simple It’s not difficult
but many think it’s such a big deal So I’m going to make some today Here are the ingredients (The exact measurements are
uploaded to the post) So… there are some great things to work with For frying pans… You usually have this at home But if you have a bigger one you can use something like this
but not necessarily Save this for a party You may not have this at home I’ve prepared all these ingredients just to show you how to cook them Try one at a time at home I’m focusing on very basic levels today Something easy like frying eggs Maybe I’ll do something
with meatballs later Once you make meatballs,
you can use them in many dishes But today, we’re sticking to the basics [Paik Jong Won’s Secret Ingredients] Nothing special is required Prepare enough eggs Type of flour doesn’t matter,
all-purpose or bread Flour Eggs Flour Using Korean pancake mix
instead of flour is better The mix has starch powder
or garlic powder or onion powder
The mix is seasoned, so it’s better So just prepare any type of flour Also, pepper and a bit of salt Seasoned salt is better than regular salt obviously because it has MSG in it And another ingredient is cooking oil Sadly, we have to say no
to olive oil again (No olive oil) You can use it, but it will
smell differently from other oil (Chapter 1. Cabbage pancake) So for napa cabbage, you can easily find it at stores Just cut and use it like this Cabbage pancake tastes
better than you think See? If you leave it like this, the shape is slightly curved Lightly hit or tap like this Otherwise, it won’t be flat
when you put it on the frying pan Right? It’s nothing fancy It doesn’t matter which knife Use any knife you have (Flatten the napa cabbage leaves
with the back of the knife) You can cook them as they are or sprinkle some salt
to bring out the sweet flavor Just a little bit! Or feel free not to Only if you have some extra time Just a pinch! (Sprinkle some salt
to capture the sweetness) Cabbages are ready Next (Chapter 2. beoseot jeon Pan-fried battered mushroom)
I love king oyster mushrooms Very cheap but delicious They’re delicious when pan-fried Please don’t prepare everything Just try one of these out But as you can see it’s very simple,
so you can pick a day to do everything A bit of salt? Your choice Oyster mushrooms, next Take these apart or trim the roots here It’s okay to use them as they are
because they’re clean See these lumps here? You can just go ahead and do this But you get these little pieces So just tear them apart and prepare the ingredients This is more delicious than you think Oyster mushrooms are delicious All mushrooms taste good when pan-fried For a big piece like this it’s better to cut it up Or… You know what to do Just rip them apart with hand (Like this) Tear bigger oyster mushrooms
with your hand Next, enokitake mushrooms next Just cut the roots up and you’re done! These are delicious, too You’ll need to wash them of course These are already washed Next, summer squash It’s probably the easiest type Cut this up in pieces Sprinkle some salt Next, time to prepare the meat Pre-seasoning is important for meat kinds You need to season them in advance So… (Chapter 3. Yuk Jeon Pan-fried battered meat) Bulgogi meat is good for this Spread them out evenly This is leg meat But it doesn’t matter which part you use Spread it out Yuk Jeon is surprisingly cost-effective to make It’s very easy to make and you feel proud after you’re done But remember pre-seasoning Salt and pepper You definitely need pepper Don’t use your hand like I am
Just sprinkle from the pepper can over the meat Yuk Jeon is all about pre-seasoning (Season the meat with pepper and salt) This is all ready Preparation is very simple (Chapter 4. Dongtae jeon Pan-fried battered
pollack fillet) It’s the same You’ll realize this once you try But pre-seasoning is very important
It changes the taste Pepper is a must here,
it’s more important than salt Take the frozen pollack fillet
out and thaw (Thaw the frozen fish) (Chapter 5. Saeu Jeon Pan-fried battered shrimp)
Prepare some shrimp Get some from the store that’s already been cooked once Be careful when sprinkling pepper It’s spicy anyway Add some pepper and mix Add some salt, too And you’re done! [Paik Jong Won’s Secret Ingredients] (Chapter 6. Seasoned soy sauce)
You need some sauce to dip Soy sauce The simplest way Some soy sauce and vinegar Red chili powder And green onion if you have some Soy sauce first (Soy sauce 3 tbsp (30g)) Vinegar (Vinegar 1 tbsp (10g)) I use 1:3 ratio (vinegar:soy sauce) And chili powder is optional! (Coarse chili powder 1/2 tbsp (7g)) I recommend adding some green onions (Green onion 1/4 cup (15g))
Cut them Don’t you want to add something else? What about garlic? A bit of minced garlic (Minced garlic 1/5 tbsp (3g)) Sesame seeds (Sesame seeds 1 tsp (2g))
It’s getting serious, huh? The soy sauce is too professional It’s more than enough [Paik Jong Won’s Secret Ingredients] Okay, now! Let’s get right to it The most important things… are these two Flour and beaten eggs! (Chapter 7. Pan-frying cabbages) (Spread the flour over a big, flat plate) As you can see Moisture comes out
when you sprinkle salt If there’s no moisture the flour won’t stick
Take a look (Sticks) (Doesn’t stick)
Only some parts stick, see? Pour some cooking oil And take this flour-dipped cabbage leaf (Coat with some beaten eggs) and It’s just that, nothing more Straight to the pan (All done) How simple is this? Cabbage pancake (1. Pat with flour) (2. Coat with beaten eggs) (3. Fry on the pan) (4. Flip and done) So the first one is done Cabbage pancake goes here I’ll taste this one You know You gotta taste some when you’re cooking (Tasting is important) I told you it’s the privilege of the chef You just have to taste this Wow, it’s perfect I want to finish up (Buffet scale)
but there are so much more to eat Delicious There you go Easy, right? Let’s say it’s the next day now (Chapter 8. Pan-frying king oysters)
This is delicious Take a look Bubbles come out from
where I sprinkled salt (Osmotic pressure: water moves
due to difference in salinity) Amazing, right? Bubbles come out from salty parts This mushroom is also super cost-effective (1. Pat flour) (2. Coat with beaten eggs) (3. Fry on the pan) (4. Flip and done) Vegetable-based ones are not that affected by heat You can use higher heat But for pollack fillet or meat-based ones,
you have to thoroughly heat them Heat control is more important Practice first with the ones
you can eat raw and then move onto the next step And As you can see for this one…
Give me a second saesongi jeon (Pan-fried battered king oyster) King oyster and other types of mushrooms are not that different
whether they have moisture But be careful when using zucchini It’ll be squishy and dry if you
cook for a long time over low heat It’s a bit difficult So I’m going to show you
aehobak jeon (pan-fried battered zucchini) (Chapter 9. Pan-frying zucchini) The heat can be slightly high Just finish it up over high heat
as we did for other vegetables Shape is more important than the taste Zucchini is a good example of that Zucchini Rather than the taste… It’s about the look You need some green color This looks a bit boring, right? No? I cooked them so pretty But still, you need some color Aehobak jeon (Pan-fried battered zucchini)
plays an important role here See how I do it You need plenty of oil and just cook it quickly The shape will be weird if you do it wrong Think you’re slightly frying
only the outside Quickly over high heat! How do we do it? Quickly! 1, 2, 3, 4, 5, 6, 7, 8, 9 Remember the high heat! You won’t see the colors
if you don’t use high heat 1, 2, 3, 4, 5, 6, 7, 8, 9 And we’re done Good, right? Why do you think I left these two out? To show you how they look
when cooked over low heat for a long time I’m doing this on purpose to compare the difference (Longer over low heat) There is not much difference right away But after a while… You don’t eat these right after they’re cooked straight from the frying pan You wait a while You’ll see in a while
how they’re very different (In a while) See? This is what happens After a while, it gets mushy in a sense These are from the first batch Still firm So It’s cooked thoroughly in the inside
over remaining heat It’s still delicious because I made it But… The thickness is important and time is especially important
for zucchini (Thickness and time matter) And the oil Wipe it out Mushrooms (Chapter 10. Pan-frying mushrooms) Just follow what I did before The beaten egg looks fine
after cooking different things but prepare a different bowl of eggs
just for mushrooms About this much Make sure that’s ready Mushrooms… For instance The moment you put them here As you can see There are many small pieces
You can’t take all of them out Get a new bowl Grab some mushrooms Add a little bit of flour Enokitake mushrooms are delicious And coat this with beaten eggs Like this Coat with eggs Just mix them slightly Make sure the eggs
are coated evenly Done Add some cooking oil Grab whatever amount you want in any shape Choose your own shape If you like narrow, go with narrow If you like thick, go ahead If you prefer thin, spread evenly You design your food (‘However you want’) It’s better to use high heat So that the savory flavor of the eggs come out naturally
as they’re fried over high heat We’re using that Savory flavor of the eggs should seep into the vegetables
to make these taste better If you use low heat to make
the shapes look pretty, oil will seep inside
and they’ll smell like oil This big one is for me to taste Enokitake mushroom is good paengi beoseot jeon (Pan-fried battered enokitake mushroom) Texture! Don’t we have Makgeoli somewhere? I’ll drink some afterward (Makgeoli) You know the drill now Oyster mushrooms I’ll use the same bowl I just used Beaten eggs next (Adding more beaten eggs) It’s easy now It’s nothing, right? Does this remind you of anything? You can also use bean sprouts the same way It’s the same for mung bean sprouts, too Create your own recipes Oyster mushrooms have different
texture than enokitake These are really good If you own a restaurant
and need to cook in large quantities you can think of menus for your restaurant You don’t need to make these
in large-scales Just take some ideas from here
and apply to your menu Assorted pancakes But don’t call it assorted, actually You’ll need more varieties in that case Just simplify the menu Or call it ‘assorted vegetable’
or ‘assorted mushroom’ (Assorted pan-fried vegetables, done) This is good Neutari beoseot jeon(Pan-fried battered oyster mushroom) Enokitake, king oyster
and oyster mushrooms They’re similar but different As if I didn’t take a bite I did that on purpose
to show you the cross section On purpose Yes, I’m lying Time to cook some fish and meat now [Paik Jong Won’s Secret Ingredients] (Chapter 11. Pan-frying pollack fillet)
Pollack fillet next! This is very simple You’ve made it so far, so it’s nothing Right? In order for pollack fillet to taste good, pepper is very important This is my personal favorite (Add some cooking oil) (Coat with flour and beaten eggs) (and fry until golden brown) (Flip them) (and flip again) Once you start making these, you’ll want to bring out
the savory egg taste In order to do that you have to turn up the heat high But you’ll also have to cook
the fish to the inside so you’re torn between
how to control the heat Whether to go high or low You’ll figure it out
after a couple of times Frozen pollacks are not that thick So… Be careful when you do this Cook over high heat and then stack them
They’ll cook over remaining heat (All finished)
(Cooking over remaining heat) You gotta taste one to see if it’s all done Dongtae Jeon (Pan-fried battered pollack fillet) You definitely need to try this Clearly… it’s different from the vegetable ones I suddenly feel energized (Feeling strong) (Chapter 12. Pan-frying battered meat)
Lastly pan-fried battered meat As for this, the sizes are almost the same If you don’t have a big frying pan,
cut up in small pieces Just do it For yuk jeon (pan-fried battered meat), it’s hard to cook in big pieces Not easy but I’m going to try because I’m good (Sorry) You’ll need some big plates Don’t get stressed out
over patting the flour on Just do it roughly Use your hands for this It’s okay I did it nicely Did I just say I did well? (Nice♥)
That was nothing I am proud of myself
(Boosting self-esteem) After you try making this, some people think that they should open a restaurant
specializing in pan-fried delicacies But it’s really hard Just eat out if you want… Well, if possible What I just got rid of is… This meat… If it’s slightly thick the blood comes up So it’s better to get rid of it It depends on the thickness of the meat Give some time so the meat
cooks thoroughly to the inside See This… looks neat on one side
but messy on the other This is why We just did this now You have to drain the blood
but it’s not easy to do at home So what do you do?
You hide this messy side (Genius)
Right? Just show the pretty side Nobody flips it over when they eat Don’t even invite that person I’m showing it again If you flip it, you’ll get caught (So smart) Don’t cut first Cut while they’re on the plate How pretty is this? Yuk Jeon (Pan-fried battered meat) Try this It’s so good (Chapter 13. Pan-frying battered shrimp)
Shrimp is very easy, too Shall we try? Shrimps are… similar to mushrooms (Add some cooking oil) Coat with some flour and then beaten eggs Nothing goes to waste, huh? The shrimps have been cooked once (Cooked shrimp)
Red ones are already cooked Black ones are still raw (Slightly fry over high heat) It looks like playing
but they taste good Don’t make them altogether like I am See how the colors vary? You eat these ones right away Shrimp goes next to
these ugly pieces of meat Failed ones go straight to your mouth (Failed one (1)) (Failed one (2)) (‘Super easy’ pan-fried delicacies
all finished) If you’re watching this from overseas don’t do what I just did Pan-fried delicacies are
all about the shape I sped things up a bit today Make some of these and share
with your families during the holiday Enjoy it! And also! We’ll make a stew with leftovers (See you next time) (Click this)
Flitto – Finest subtitles translation provider! (And this, too)
Flitto – Finest subtitles translation provider!

100 comments on “달걀 후라이 만큼 정~말 쉬운 ‘전’ 보여드릴게요. 육전/동태전/호박전/배추전/새우전/버섯전에 막걸리 각! ㅣ 백종원의 쿠킹로그”

  1. good movie says:

    백대표님
    집에서 차례음식 누가 하나요?

  2. 햇살바람 says:

    존경합니다!! 나눔을 실천하시는 좋은 분…

  3. 7 6 says:

    계속 간단 쉽다 이단어를 이야기하시는 게 마치 어렵게 생각하지말고 잘보고 한번 해보라는 소리같다 꼭 어려워보여서 시도도 안하는 사람이 있을테니까

  4. 김제스 says:

    제사에 사용할거만 몇개부치고 밥은 나가서 ㅊ..

  5. 정재서 says:

    새우전 할 때 새우 두개끼리 구멍사이에 넣어서 둥근 모양으로 만들어서 전으로 하시면 좋아요!!

  6. 이정숙 says:

    날 밝으면 시댁에 전 부치러 가요.
    자취하는 애들 냉동실에 쟁여놓고 먹으라고 최대한 많이 얻어 오려고요.
    결혼한지 오래됐는데, 요리 어렵습니다. 아이들 둘이 대학생이라 따로 원룸 얻어 살고 있으니 집에 올 때 반찬 챙겨줘야 하는데 막막해요.
    보관 오래해도 괜찮은 밑반찬 요리 해 주시길 부탁드립니다.

  7. 슬기 says:

    육전 잘된면만 보이면 된다고 해서 빵터졌어요 ㅋㅋㅋㅋㅋ 해먹진 않지만 영상 재미있어서 계속 보게됩니다! 언젠간 해먹어볼게요

  8. 최영임 says:

    맛있어유~ 내가 했기 때문에 ㅎㅎㅎㅎ 저 자신감 넘 웃겨 그럼 어~때유 매력있쮸 ~~~뭐 난 옛날부터 소유진씨 팬이였지만 마음 변하지말아야하는디 자꾸만 백종원님으로 갈아탈려구해서 좀 ㅎㅎ 그래~뭐 걱정할정도는~ 안휴 ~충청도 촌♡ 그렇게 생겼구 구수하쥬 몰라서 그렇지 알고보면 월마나 구수하고 알면말수록 매력있는지 모르쥬 ~~더 지켜봐주시고 응원좀 많이해주세요 욜심이고 또 베풀줄알고 솔직히 매력있잖유 힘 많~~이 실어주세.요 솔직히 리시피데로 해서 드셔보면 맛있쟌휴 가성비+누구나 냉장고에 있는것들~ 다들아시쥬 ㅎㅎ 나도 그래서 좋아유~~

  9. 쫑엔젤 says:

    우린 경상도라 달걀물 안쓰고 치자물로 노랗게 만든 밀가루반죽으로 만들어요. 배추전 진짜 별거 아닌데 진짜 맛있죠. 갠적으론 오징어전을 젤 좋아해요.

  10. young sun says:

    싫어요 1,000은 머지?

  11. 최영임 says:

    백쌤 명절이됨 누구나 시원하고 깔끔한 그러나 감칠 맛있는 탕국 .소갈비ㆍ돼지갈비ㆍ 산적/ 전등 레시피들을 찾을것같은데 백쌤이라면 믿고 시도해볼것같은데 어때유~~ 다시 함 올려주심 어떨까 하는 그런 생각이들어요

  12. 새파란 says:

    재밌게 맛있게 푹 빠져들어 보고 있다가, 잘하쥬? 내가 했기때문에 맛있어요. 내가 워낙 이쁘게 부쳐서 등등에서 빵빵 터졌어요 ㅎㅎ

  13. 하나더하기하나 says:

    백쌤 늘 해먹어 보고 가족끼리 감상평을 ㅎㅎㅎ 맛있게 잘 먹었다는게 포인트 입니다~^^

  14. Matthew Choi says:

    뒤집으먼 걸려요 ㅋㅋㅋ 아 꿀팁!

  15. 샐리버리sallyvery says:

    버섯전 리스펙트!!

  16. 새댁의 식탁 Korean Home Cooking says:

    전이 의외로 간단하지만 단순 반복 노동이라 힘들어요 ㅠ

  17. 큰기쁨 says:

    우리백선생님은 요리가 일이 아니라 놀이같어~너무 쉬운데 맛을 창조

  18. 이지연 says:

    전…제가25년째 담당입니다…6종류를 김치통에6개를 해야해요…힘든일이죠…허리아작나고…저는전을입에도안된다는거…

  19. 리케 says:

    배추전 마싯서~~~

  20. 리케 says:

    동태전 레시피 6:08

  21. 킴소 says:

    생새우도 이렇게 전굽듯이 해도 될까요?

  22. sangwon park says:

    저는 전을 부쳐놓으면 왜 계란옷이 다 분리되는 걸까요 ㅜㅜ 밀가루도 제대로 묻히고 계란입히는데ㅜ 좋은 방법 없나요??

  23. Sue Oh says:

    명절에 일하는 거, 그 까이 거
    하시는 분들.아니네요.
    전 그 까이 거 하신 분 들.
    모두 남자분들이십니다.
    며느리들 입에서는 그런 말이 나올수가 없지요.
    다음 생에 꼭 꼭
    대한 민국 여자로 태어나셔서
    시골에서 제사 지내시는 시댁에 시집가시고,아니다…
    그냥 꼭 시집만 가세요.
    제사 지내지 않아도 일상 생활에서 충분히 온몸으로 체험할 수 있어요.
    깨끗한 한 벌이,한 끼 밥이, 내 몸을 누이는 이 공간이
    누군가의 수고로, 희생으로 이루어 지는지를 아시게
    되겠지요.
    자기가 뱉은 말이 후에 본인에게 이루어 지시기를…

  24. silvia P says:

    영상 밑 레시피 보면 양념간장 빼고
    다 적당량 이다 ㅋㅋㅋ

  25. 김민희 says:

    즐거운추석보내세오

  26. 효빙구 says:

    백종원쌤…. 엄마가 이 채널보고 저 오늘 동태전,육전,호박전,배추전,깻잎전 해서 4시간동안 전 부쳤네요….😭😭😭😭😭
    엄마 전집하려고 해?

  27. P yessy says:

    느타리 부치면서 계란물에 치킨스톡 약간 풀어넣었는데 굴전맛이 나네요 다 미원 넣기를 두려워하지 말라는 선생님의 가르침 덕분입니다 ^^7

  28. 김따봉 says:

    우와 버섯전 처음
    알았어요 시도해 봐야지
    감사합니다

  29. 오승준 says:

    육전용 소고기 사실 때 팁 드립니다!
    "육전용 고기 몇 장 주세요" 라고 말하셔요!!
    저는 "육전용 고기 300g 달라했더니 18장 주셔서 3장만 전으로 사용하고 나머지 냉장고에 넣었습니다 ㅋㅋㅋ ㅜㅜㅜㅜㅜㅜㅜ

  30. w p says:

    이제보니 왼손잡이시네요 ‥
    이제봤네요
    우리딸도 왼손잡이예요 ㅋ
    자상하시고 요리도잘하시고
    애기들도 예쁘고
    게다가 이쁘고 늘씬한 소유진씨까지 wife로 맞이하셨으니 넘 부럽습니다^^

  31. lemonade Jo says:

    버섯전 정말 쉽네요. 동태전만 간신히 했더니..그게 아니였네요..젤 어려운게 동태전이였는데..그걸 하고 말았으니..낼 다시 도전 ㅋ ..남편이 육전 얘기하길래 말도 꺼내지 말라고했는데 진짜 자신감 백배.

  32. 양혜숙 says:

    요리 잘하시고 ! 성격 ! 식성도 좋으시고 ! 금상첨화 !

  33. 호잇 says:

    이거 보고 배추전 하려고 엄마한테 배추 사다달라고 했는데 알배추가 아니구 김장배추 이파리를 뜯어줬어영..´ㅅ` 흑흑 배추전…. ㅠㅠ

  34. Jooyeon Hyoun says:

    파파파파파파파파 ㅎㅎㅎㅎ

  35. 김다낭 says:

    10:43 옣? 무한반복하게 됨 ㅠㅠ 졸귀탱

  36. Violet S says:

    아…미세하게 디테일의 차이가 있네요><
    존맛탱은 역시 한끗차이ㅠㅠㅠ

  37. 정광섭 says:

    진짜 전중엔 배추전이 최고로 맛있습니다. 대신 추석 이후로 좋은 배추가 나왔을때만요….

  38. 레몬트리 says:

    육전 뒤집는 사람 초대하지말래요 ㅋㅋㅋㅋ 귀여우심 ㅋㅋㅋ

  39. 申美 says:

    귀여우셔~♡말씀도 구수하시고~ㅋㅋ

  40. JS T says:

    전 한 사바리 하고나면 전 근처도 가기 싫음..

  41. 김토끼 says:

    오늘 많이 다시 배우고 있습니다.역시 백선생님

  42. 김씨 says:

    육전 17:51

  43. 훈현핑스 기타 says:

    막걸리 찾으시는거 너무 잼나네요

  44. 이지이 says:

    해외에서 보고 있는데, 댓글 안다는데, 댓글 달게 되네요. 쉽고 간단하게 가르쳐주시는 센스. 우리나라에 백종원씨가 계셔서 감사합니다.
    재미있게 웃으며 보고갑니다.^^

  45. seyun jin says:

    맛있겠다

  46. 마타타하쿠나 says:

    크크 크크 엑~ 편집 개 웃겨요 크크

  47. Heather J AHN says:

    백종원님 감사합니다
    외국에서도 쉽고 빠르게 전 부쳐먹을수 있겠어요!
    육전 첨으로 도전해봅니다
    일일히 핏물 제거 안해도 맛 괜찮나봐요??
    한면만 깨끗하게 하면 되는것도 합리적인 방법 맞네요 맞아요~~
    누가 뒤집어보겠어요 ㅋㅋ

  48. 김하늘나라 춤꾼 says:

    짱입니다

  49. 피콜로 says:

    명절음식엔 전이 최고죠

  50. Junhee Jo says:

    애호박은 완전익어서 흐물거리는거 좋아하는데 아삭이는거 싫어요

  51. DANIEL Park says:

    자막이랑 의성어 쓰는데 왜케 귀엽지 ㅋㅋㅋㅋㅋ

  52. 박상민 says:

    전 잘 보았습니다… 명절에 하는 튀김도 해 주세요~~

  53. 주뚱 says:

    예에~
    고거 고거 느타리버섯전 맛있음 ^ㅠ^

  54. 코코엄마 says:

    선생님 봉지에다가요 밀가루넣고 쉐킷쉐킷하면 안되나요?

  55. 내생각 says:

    동태나 생선전은 은근한 불에 지져도 타거나 기름을 닦아내고 해도 탑니다.

    양면 석쇠에 생선포 뜬거 놓고 뜨거운 물에 넣어 조금 더 데친 후 계란 입혀서 지지면 타지 않으면서 담백한 전이 됩니다.

    비교해보면 색깔부터 다릅니다.

  56. Cats Choir says:

    (진지…심각) 야채에 소금 뿌리고 그 다음날 요리해야 하는 건가요? 느타리전은 시도해 봤어요~~

  57. tadımtuzum10 says:

    Hello my friend,your dishes are great,and I'm following your channel now,I always wait for my channel,greetings from istanbul love everyone

  58. 비의정령 says:

    와 한번 해 봐야겠어요

  59. 이정희 says:

    어릴때 명절음식 남은거 다 때려넣고 끓여먹었던 그 찌개 맛을 잊을수가 없는데 전찌개 완전 기대되네요^^

  60. 순옥이 says:

    선생님.녀너가지전맛있겠어요

  61. 김숙희 says:

    동태는 흰자로만
    쇠고기육전은 노른자로만
    계란물에 야채 청양고추도 하나도 안넣었네요

  62. YELLOW #31894 says:

    ??? 전 쉽습니다.

    전 쉽다고요

  63. 김성우 says:

    군대 취사병들은 하루에 두세번씩 몇십~몇백인분의 밥을 하는데 명절증후군인지 옘병인지 안걸리는 이유좀

  64. 몽형 says:

    솔직한 팩트는 여자들 얼마나 쉽게살면 명절증후군 이따위말이나 나올까~
    4인가족이라고하면 매일 4인분하다가 명절되면 다른가족들온다고 독박한다고하는데 동서형님들 다와서 같이하는데 힘들다 징징 군대도안가고 맨날 오냐오냐크니 쫌만 힘들어도 징징 대량 어쩌고하는데 진짜 혼자서 한 20인분하는거 아니면 개오바고 혼자서 20인분씩하는사람도 드뭄 그리고 일년에 한두번하는그걸로 징징
    여기서도 백종원이 첨에 쉽다고하니까 찔려서 한소리씩하는 애들 꽤보이네

  65. 넷워크지연 says:

    16:15 ㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋ 현웃터졌넼ㅋㅋㅋㅋㅋㅋ
    그짓말입니다♡♡

  66. 김예진 says:

    너무쉅게 하시니까…
    저도 잘할수 있을것 같아요
    요리가 즐거워 보여요

  67. 몽형 says:

    이 영상을 보고나서 명절증후군충들이 많았구나 생각하게 됩니다

  68. 고영좋아 says:

    여긴가요 자막맛집이?

  69. 엉뚱ᅵ두콩 says:

    전은 부칠때 이미 음식을 다 먹은거나 다름없음.. 냄새에 질려서 많이 먹지도 못하는게 그저 아쉬울뿐

  70. 클린클린 클린클린 says:

    명절에 시장가서 전 사왔네요 다음 제사때 전은 지져 봐야겠어요 ~시장표가 색이 이뻐서

  71. 1 12 says:

    자막 자꾸 무치라는걸 묻히라고 쓰네

  72. 구진선 says:

    이양 대박이네요♡

  73. 여순자 says:

    참으로간딴하개 잘하시내요

  74. 봉자언니 says:

    전 이 어렵진 않은데
    일이 많죠
    애호박전은 시간과의
    다툼이군요
    아 불을 쎄게 한다는거
    배우네요 콩나물전도 해요
    많이 배우고 갑ㄴ다

  75. 사죠 says:

    게시글은 어디서보는거죠?

  76. 남은생은행복한 삶 says:

    ㅎㅎ 다먹네
    어찌 그리 귀엽냐?
    저런 남자 어디 또 없나?
    볼수록 이쁘다

  77. 하정현 says:

    부인은좋겠다
    맛있는거많이먹고

  78. 한진주 says:

    우와 ㅎㅎ

  79. Handshake says:

    섬네일 인생은실전 머야

  80. 쿵야 says:

    저희 어머니도 애호박 같은 초록색을 파란색이라고 하시는데.. 제가 이상한걸까요… 아니면 새대차이인가요 잘모르겠에요 알려주세요!..

  81. 지순득 says:

    영향력 있는 1인으로 한마디해줘요.
    대한민국 1인으로

  82. Daria Lee says:

    이렇게 재미있게 쉽게 전부침을 배우다니.. 감사합니다 호박전이 항상 흐느적거렸는데..

  83. 이재숙 says:

    와~보기에는 정말 쉽네요
    도전 해 봐야겠어요
    쉬운 방법 감사합니다~^^

  84. you for says:

    반했슴.

  85. 느슨한일상 says:

    점점 편집보는 재미가 더해짐ㅋㅋ

  86. 조사슴 says:

    쉽게 …^^ 감사해요

  87. Piano Technic Fitnes says:

    자막 잼있어요 특히 배추..ㅋㅋㅋ

  88. 정원익 says:

    감사해요 여러가지 전 요즘 제철 애호박전 저녁에 부쳐먹어야겟네요^^간단해서 정말좋아요^^

  89. jeehee yun says:

    정감가는 영상 재미있게 봤어요!

  90. MJ Kang says:

    육전 안뒤집으면 된다부터 빵 터졌어요.ㅋㅋㅋㅋㅋㅋㅋ 뒤집는 사람 초대하지 말래.ㅍㅎㅎㅎㅎㅎ

  91. 상키아짐-혼밥요리 says:

    요리도 쉽게 하시고 . .익숙 하시니까 쉬운거쥬~백대표님 격하게 응원 합니다. 좋아요~ 하여튼 드시기도 잘하고 좋아요~👍👍👍👍👍

  92. dannzlock 5 says:

    If korean have tempe it will destroy all those thing on table..

  93. 김벅지 says:

    애호박전 흐물흐물한게 얼마나 맛있는데 ㅠㅠ 왜 구색갖추는거라고 하세요 ㅠㅠ 우리 호박전 기죽게

  94. Lee거니거누 says:

    버섯 씻어야 하나요 그냥 하나요? ㅠㅠ

  95. 쭈우이 says:

    아 배곱하~~ ㅋㅋ

  96. 김미영 says:

    참쉽게알려주시네요 감사합니당

  97. 이정 says:

    넘 재밌게 하시네요..ㅎ 낼 시장 보러 가야징..ㅋ

  98. 겨비탄탄 says:

    도움됐습니다 감사해용ㅎㅎㅎㅎ
    전먹고싶ㅜㅜ

  99. 시에라 Sierra 영국 유학생의 일상 says:

    영국에서 유학중인데 이거 보고 애호박전 만들어봤어요 진짜 존맛탱구리ㅠㅠㅠ

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