@meo_hila:

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A while ago, I saw a short about this mushroom hack that some Korean market ladies use 🍄 — you know those little sample stands at markets in Korea where they give out free bites of food? It’s such a common thing there, and I always thought that trick looked interesting 👀 So I finally tried it: just shiitake mushrooms, salt, and one egg 🥚 all mixed together in a bag, then pan-fried. And honestly, it was so good 😋. That one egg gives the mushrooms this rich, nutty, almost toasty flavor — which in Korean we call 고소😋 I made a rice bowl with the mushrooms, some chopped Korean chives, an egg yolk on top, and drizzled a simple sauce over it. Paired it with some warm, hearty doenjang jjigae and it made such a cozy dinner 🍚🍲✨ If you like mushrooms, you’ve got to try this! 🍄Shiitake Mushroom Rice Bowl Ingredients: 6-7 shiitake mushrooms, sliced 1 egg + pinch of salt Cooked rice (for one bowl) Korean chives, chopped 1 egg yolk (optional) Sauce: 2 tbsp gochugaru 4 tbsp soy sauce 2 tbsp sesame oil 2 tbsp plum extract (or honey) 1/2 tbsp minced garlic 1 tbsp toasted sesame seeds How to make it: 1. Slice mushrooms and place in a plastic bag. Add egg and salt, then massage until mushrooms absorb the egg. 2. Fry the mushroom mix over medium heat until golden on both sides. 3. Serve mushrooms on rice, top with chopped chives and an egg yolk. 4. Mix all sauce ingredients, drizzle over the bowl, and enjoy! 🍲Quick Doenjang Jjigae  1. Stir-fry beef in a pot, then add 3 tbsp doenjang and 1 tbsp gochujang. Cook briefly until fragrant. 2. Pour in water (and add a broth cube if you like for extra depth). 3. Add 1 tbsp minced garlic and veggies (I used zucchini and onion). Bring to a boil. 4. When veggies are tender, add tofu, chopped green onion, fresh chili, and a bit of red chili flakes. 5. Boil for 2-3 more minutes and enjoy! #shitakemushroom #mushrooms #mushroomricebowl #mushroombibimbap #doenjangjjigae
A while ago, I saw a short about this mushroom hack that some Korean market ladies use 🍄 — you know those little sample stands at markets in Korea where they give out free bites of food? It’s such a common thing there, and I always thought that trick looked interesting 👀 So I finally tried it: just shiitake mushrooms, salt, and one egg 🥚 all mixed together in a bag, then pan-fried. And honestly, it was so good 😋. That one egg gives the mushrooms this rich, nutty, almost toasty flavor — which in Korean we call 고소😋 I made a rice bowl with the mushrooms, some chopped Korean chives, an egg yolk on top, and drizzled a simple sauce over it. Paired it with some warm, hearty doenjang jjigae and it made such a cozy dinner 🍚🍲✨ If you like mushrooms, you’ve got to try this! 🍄Shiitake Mushroom Rice Bowl Ingredients: 6-7 shiitake mushrooms, sliced 1 egg + pinch of salt Cooked rice (for one bowl) Korean chives, chopped 1 egg yolk (optional) Sauce: 2 tbsp gochugaru 4 tbsp soy sauce 2 tbsp sesame oil 2 tbsp plum extract (or honey) 1/2 tbsp minced garlic 1 tbsp toasted sesame seeds How to make it: 1. Slice mushrooms and place in a plastic bag. Add egg and salt, then massage until mushrooms absorb the egg. 2. Fry the mushroom mix over medium heat until golden on both sides. 3. Serve mushrooms on rice, top with chopped chives and an egg yolk. 4. Mix all sauce ingredients, drizzle over the bowl, and enjoy! 🍲Quick Doenjang Jjigae 1. Stir-fry beef in a pot, then add 3 tbsp doenjang and 1 tbsp gochujang. Cook briefly until fragrant. 2. Pour in water (and add a broth cube if you like for extra depth). 3. Add 1 tbsp minced garlic and veggies (I used zucchini and onion). Bring to a boil. 4. When veggies are tender, add tofu, chopped green onion, fresh chili, and a bit of red chili flakes. 5. Boil for 2-3 more minutes and enjoy! #shitakemushroom #mushrooms #mushroomricebowl #mushroombibimbap #doenjangjjigae

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