@eliechevarriaa7: Tae mas peruano que la papa🤣 prometiendo volver💜 Dia 1✨️ #arirangworldtour #taehyung #bts #btsarirangworldtour2026 #lima

Eli MinOT7
Eli MinOT7
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Region: PE
Thursday 08 October 2026 03:30:11 GMT
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lefval29
flor :
DIJO PERÚ ES CLAVE Y QUE EL CEVICHE ESTABA BUENAZO!! ARMY DE PERÚ GANÓ!!
2026-10-08 04:22:28
3289
sweet.kxmii
𝑀𝑖𝑎 ⁷ :
jungkook se reía como si entendiera JAJSKKSKSKSL
2026-10-08 05:45:21
563
mariaassaa512
beigeandgreen123 :
Tiene la sonrisa más preciosa del sistema solar
2026-10-08 04:37:53
845
marii_gomezz
Maria Gomez :
Que hago yo sonriéndole a la pantalla si no soy Army 😂
2026-10-08 10:14:32
527
micro.cosmes07
micro.cosmes07🫀✨ :
Bro in English
2026-10-08 17:59:34
0
fatimaacano
fatima⁷ :
he’s so cute !!!! good job tae 🥰 Spanish 10/10
2026-10-08 11:32:43
0
nabelsalas.29
NAT SALAS :
ameeee , Perú es clave 😭
2026-10-08 04:13:47
51
graceatienza218
graceatienza218 :
Tae speaking Spanish wow🥰🥰🥰
2026-10-08 14:04:29
1
ismar.08
Isa🦁_M🌊 :
JK era un mate de risa 😂😂😂😂
2026-10-08 04:28:14
519
tara_889t
Tara 👑🐰 :
Army are you okay?
2026-10-08 11:24:12
0
chajas_yas
yasmin :
eso que el español es mas difícil que el inglés jeje pero hermoso tae💜 todos los chicos
2026-10-08 14:15:34
22
lina156553
Lina :
Respect Kim Taehyung🤝👏🌶️
2026-10-08 17:47:35
0
kimharuani
Kim Haru 💜🐻 :
mi kingggg 🔥💜 por supuesto Perú es claveeeeeee
2026-10-08 03:41:44
52
user7429248229479
sarita :
Vuelvan porfavor nuevamente. A Perú
2026-10-08 04:14:19
108
_iamalexandrai
ale :
Nam todo impactado por que su criatura aprendió más rapido el español que el inglés amamos a v y a bts 💜🫰🏻
2026-10-08 04:09:32
1736
ehtakkathe_
katheryn :
EHHHHHHHHHH ❤️
2026-10-08 20:18:03
0
chawpiwasi7
Chawpiwasi🐓🪺🐓 :
ARMYS,En Cusco está habiendo incendios, hagamos algo chicas a nombre Bts y ayudar en esas zonas, están muriendo muchos animalitos🥹😭😭
2026-10-08 04:44:28
254
lmg6455
lmg6455 :
La cara de jk JAJAJAJA LOS AMOO
2026-10-08 04:06:12
105
vanessacuzcanoore
Vanessa Cuzcano Ore :
Ya denle su dni
2026-10-08 04:40:26
38
almonddd2525
mapg2525 :
QUE FUE CAUSA
2026-10-08 04:46:17
24
jungbywo
Juki✨ :
Nam en el final qué será que dijo 🤣
2026-10-08 05:11:02
109
lehissam
Massiel Rodriguez :
dijo feazooo! JAJAJAJA 😭
2026-10-08 04:26:19
34
mariluz.hanna
Mariluz hanna :
Yo estuve en live todo el concierto y cuando mi vida empezó a hablar y dijo “Perú es clave” grité como una loca en la calle jajajaja
2026-10-08 11:36:13
6
_thv_196
♡ :
PUEDO MORIR EN PAZ TE AMO TAE ✨😭💗
2026-10-08 07:15:32
11
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Other Videos

The Italian American Sunday Supper is a beloved part of my family’s traditions and I keep it alive with my friends. #ad Cooking a meal with my partner, Gus, and having friends over for dinner is a way for us to slow down and be together. @barilla pasta makes it easier to spend valuable time with my loved ones. Today I’m making my Eggplant Parmesan Stuffed Shells with Barilla Classic Jumbo Shells. @barilla #BarillaUS Eggplant Parmesan Stuffed Shells 1 12 oz box of Barilla Jumbo Shells 3 eggplant, cut into 1 inch cubes 3 tbsp olive oil 1 tsp salt 1 tsp ground pepper Red pepper flakes 1 white onion, diced 3 head of garlic, peeled and crushed 1 28 oz can diced tomatoes 1 c fresh basil, roughly chopped 2 lb ricotta cheese 1 lb grated mozzarella 1 lb grated parmesan cheese 1 cup panko  Heat oven to 400 degrees. Toss eggplant, olive oil, salt, pepper, and red pepper flakes in a bowl. Spread evenly on a sheet tray and roast until eggplant is golden brown, about 45 minutes.  Meanwhile, heat olive oil in a large pan. Add chopped onion, crushed garlic, salt, pepper, and a pinch of red pepper flakes. Cook until onions begin to turn translucent, about three minutes.  Add crushed tomatoes, roasted eggplant and basil to the pan and stir to combine. Cook until eggplant is heated through, about 3 minutes. Pour the sauce into a 9x13 pan. Bring a large pot of water to a boil, cook jumbo shell pasta until very al dente, about two minutes less than what the instructions read. Reserve 1 cup of pasta water. Mix the ricotta, 1/2 of the shredded mozzarella, 1/2 of the grated parmesan, fresh basil and salt, pepper, and red pepper flakes together in a bowl, until combined.  Stuff each jumbo shell with a heaping tablespoon of the cheese mixture and tuck the shell into the sauce in the baking pan. Repeat until all the shells are filled, and lay in an even layer in the pan. In a medium pan, heat olive oil and add the breadcrumbs and the rest of the parmesan, stirring to combine. Cook until the breadcrumbs begin to brown, about 2 minutes.  Sprinkle breadcrumb and remaining mozzarella on top of the shells, and the remaining mozzarella. Bake shells in a 350 oven for 30 minutes or until crispy on top.  Enjoy!
The Italian American Sunday Supper is a beloved part of my family’s traditions and I keep it alive with my friends. #ad Cooking a meal with my partner, Gus, and having friends over for dinner is a way for us to slow down and be together. @barilla pasta makes it easier to spend valuable time with my loved ones. Today I’m making my Eggplant Parmesan Stuffed Shells with Barilla Classic Jumbo Shells. @barilla #BarillaUS Eggplant Parmesan Stuffed Shells 1 12 oz box of Barilla Jumbo Shells 3 eggplant, cut into 1 inch cubes 3 tbsp olive oil 1 tsp salt 1 tsp ground pepper Red pepper flakes 1 white onion, diced 3 head of garlic, peeled and crushed 1 28 oz can diced tomatoes 1 c fresh basil, roughly chopped 2 lb ricotta cheese 1 lb grated mozzarella 1 lb grated parmesan cheese 1 cup panko  Heat oven to 400 degrees. Toss eggplant, olive oil, salt, pepper, and red pepper flakes in a bowl. Spread evenly on a sheet tray and roast until eggplant is golden brown, about 45 minutes.  Meanwhile, heat olive oil in a large pan. Add chopped onion, crushed garlic, salt, pepper, and a pinch of red pepper flakes. Cook until onions begin to turn translucent, about three minutes. Add crushed tomatoes, roasted eggplant and basil to the pan and stir to combine. Cook until eggplant is heated through, about 3 minutes. Pour the sauce into a 9x13 pan. Bring a large pot of water to a boil, cook jumbo shell pasta until very al dente, about two minutes less than what the instructions read. Reserve 1 cup of pasta water. Mix the ricotta, 1/2 of the shredded mozzarella, 1/2 of the grated parmesan, fresh basil and salt, pepper, and red pepper flakes together in a bowl, until combined.  Stuff each jumbo shell with a heaping tablespoon of the cheese mixture and tuck the shell into the sauce in the baking pan. Repeat until all the shells are filled, and lay in an even layer in the pan. In a medium pan, heat olive oil and add the breadcrumbs and the rest of the parmesan, stirring to combine. Cook until the breadcrumbs begin to brown, about 2 minutes.  Sprinkle breadcrumb and remaining mozzarella on top of the shells, and the remaining mozzarella. Bake shells in a 350 oven for 30 minutes or until crispy on top.  Enjoy!

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