@newbeat_official: Let’s move🔥 #LOUDERTHANEVER #라우더댄에버 #NEWBEAT #NBT #뉴비트 #LookSoGood #룩소굿 #SeohyunChoi #최서현 #Challenge

NewBeat_official
NewBeat_official
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Region: KR
Monday 10 November 2025 14:30:00 GMT
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kiwiikaye
KΛᄃIΣ🚦🧩 :
the body control is inane
2025-11-10 16:59:07
198
josef..na
josefiina☆ミ :
and if I say nbt one of the best gen5 groups
2025-11-10 17:15:51
19
xoxomilja
Milja :
Who is this?
2025-11-10 18:45:46
16
zcorvst
𝘠𝘦𝘯𝘢𝘩 ‘ :
OMGGG I WAS WAITING FOR THIS VIDEO
2025-11-10 16:08:15
49
jumpup.superstar
// renᯓᡣ𐭩 :
okay how are you doing this
2025-12-31 11:44:30
5
.enh4azx
keu² :
FINALLY YOU DID IT
2025-11-10 14:53:54
17
lvrs.svn
₊˚⊹ ᰔ :
THE BODY CONTROL DAMNNN
2025-11-14 07:49:45
3
seobeat_
🐨 || Eri ヽ(・ω・)ノ :
AYYYY SEOHYUN MY GOAT
2025-11-10 16:21:06
6
yuriwingz
samm :
STAN NEWBEAT ❤️❤️
2025-11-10 14:31:45
7
izzy139_
Izzy🧣 :
The body controll hello?!
2025-12-23 23:18:50
3
seohyunsgirlfriend
natalie ꨄ︎ :
OMG
2025-11-10 14:35:22
3
dewbe_rriez
largs diaries 🍄✨ :
the body control 🔥🔥
2025-11-10 15:18:18
5
its_b.only
[B] :
seohyyyyunn the man u r..
2025-11-10 19:38:13
5
user9374888
Eli ¹⁰⁰⁹⊙⊝⊜¹⁴³ ¹²⁷🧩 :
OMG
2026-02-03 14:36:46
3
.jimenae
jm :
WOW 🤩
2025-11-10 21:07:29
1
_barry_and_lexa.4
Barry&Lexa :
Ашалеть это круто выглядит. Сохён красавчик. Почему это ещё не популярно?!
2025-11-11 09:56:55
2
nelmeni_rab
★ :
пусть это снимет Хенджин
2025-11-12 15:39:37
0
its_b.only
[B] :
my bones/ joints / low iron could nevvveeerr😫😭 choi seohyun u ATE that up and left no crumbs 🔥🔥🔥🔥
2025-11-10 19:30:05
5
miaskz8
뎀프시 ◡̈ :
Hyunjin gotta do this
2025-11-10 15:47:51
7
r_.a07
لوني🫶🏻 :
واوووو سوهيووون😭
2025-11-10 15:14:00
1
dottosh77
+77 DOTTOSH :
Съел просто🔥🔥🔥
2025-11-10 15:23:01
2
taeraeluv_
⋆ ꒰ა 𝐦𝐞𝐫𝐢𝐞𝐦⁹ ໒꒱ ⋆ :
ATEEEEE OMGMGGG
2025-11-10 14:44:29
3
gaetano_n
Naddyine :
My bones could never
2025-11-10 19:05:12
3
....bianca_12
✰ :
1
2025-11-10 14:31:36
3
seohyunsgirlfriend
natalie ꨄ︎ :
hi Seohyun wassup
2025-11-10 14:35:45
3
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Aglio e Olio literally translates to garlic & oil, and it might be one of the cheapest pasta dishes you'll ever make... but also one of the most flavorful. The only problem? I think the classic method leaves the final dish a little too oily. So here's both the traditional version... and the small tweak I now use that fixes it. Steps: Classic method: Thinly slice the garlic. Place it in plenty of olive oil while the oil is still cold. Cook over very low heat until the garlic softens and infuses the oil without taking on any color. Meanwhile, boil the pasta in well-salted water. Add chili flakes, then a splash of pasta water to stop the garlic from cooking. Transfer the almost-cooked pasta to the pan and keep tossing with more pasta water until the oil and water emulsify into a creamy sauce. Finish with lemon juice and chopped parsley. My version: Instead of relying on the emulsion to hold, blanch the garlic for 2–3 mins first to remove its harsh raw flavor. Blend the blanched garlic with the olive oil, pasta water, and lemon juice until completely smooth. This creates a much more stable emulsion that stays creamy instead of separating. Toss the cooked pasta with the sauce over a bain-marie (a bowl set over the pasta water) rather than direct heat, so the emulsion stays stable and doesn't split. Finish with chili flakes and chopped parsley. Done. Just a tiny bit more work, but a sauce that's silkier, lighter, and creamy from start to finish—without using a drop of cream. Ingredients (Serves 2): 250g spaghetti 6 garlic cloves ⅓ cup extra virgin olive oil ½–¾ cup pasta water (as needed) Juice of ½ lemon Chili flakes (to taste) 2 tbsp chopped parsley Salt (for the pasta water)
Aglio e Olio literally translates to garlic & oil, and it might be one of the cheapest pasta dishes you'll ever make... but also one of the most flavorful. The only problem? I think the classic method leaves the final dish a little too oily. So here's both the traditional version... and the small tweak I now use that fixes it. Steps: Classic method: Thinly slice the garlic. Place it in plenty of olive oil while the oil is still cold. Cook over very low heat until the garlic softens and infuses the oil without taking on any color. Meanwhile, boil the pasta in well-salted water. Add chili flakes, then a splash of pasta water to stop the garlic from cooking. Transfer the almost-cooked pasta to the pan and keep tossing with more pasta water until the oil and water emulsify into a creamy sauce. Finish with lemon juice and chopped parsley. My version: Instead of relying on the emulsion to hold, blanch the garlic for 2–3 mins first to remove its harsh raw flavor. Blend the blanched garlic with the olive oil, pasta water, and lemon juice until completely smooth. This creates a much more stable emulsion that stays creamy instead of separating. Toss the cooked pasta with the sauce over a bain-marie (a bowl set over the pasta water) rather than direct heat, so the emulsion stays stable and doesn't split. Finish with chili flakes and chopped parsley. Done. Just a tiny bit more work, but a sauce that's silkier, lighter, and creamy from start to finish—without using a drop of cream. Ingredients (Serves 2): 250g spaghetti 6 garlic cloves ⅓ cup extra virgin olive oil ½–¾ cup pasta water (as needed) Juice of ½ lemon Chili flakes (to taste) 2 tbsp chopped parsley Salt (for the pasta water)

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