Here's How To Make Your Own Mukbang Video

It's fun and relaxing to watch your favorite vloggers feasting on large servings of food—especially noodles. But if there’s one thing better than watching mukbang videos, it’s making one yourself. There's still some planning and prepping you have to do, so here’s a step-by-step guide on how to go about your mukbang shoot:

1. Check your equipment.

First things first: Use a high-quality camera and a wide-angle lens. Mukbang videos are shot with the food in the foreground, and a wide-angle lens can capture every dish in front of you. Next, set up your microphone. Apart from the visuals, mukbangs are all about the ASMR effects. You must record every chew, munch, and slurp—after all, those make mukbangs extra appealing.

2. Find the perfect lighting.

Shoot in a well-lit room. Set up your camera in front of a window or invest in a ring light. Take a few test shots to see if you need to adjust the lighting in your room or on your camera. This ensures your audience will see each detail of your feast.

3. Put on your favorite beauty look.

Most mukbangs are shot at home, but the vloggers still look glammed up. Whatever beauty look you decide to do, make sure it's something you'll still love years from now, so you won't regret it. Best to use a high-definition foundation and concealer, and blend them well. If your makeup looks cakey, your camera will pick it up.

4. Choose a theme or challenge.

One way to keep your viewers interested and excited is to create videos with different themes or challenges. Try the spicy noodle challenge, or even the 100-dumpling challenge. Some mukbang vloggers have also done all-pizza or all-dessert videos. The more imaginative and daring you are, the better!

5. Plan your menu.

It’s time for the best part: Picking out what you’ll actually eat. Opt for a dish that’s easy to prepare and consume, but still looks delicious on cam. You can't go wrong with noodles. Vermicelli, in particular, is a good option: You can use it for many noodle dishes. Plus, it has a slippery, chewy texture when cooked right, making it ideal for those slurping sounds you want in your mukbang.

To help you get started, here’s a simple yet delicious recipe for sotanghon.

Ingredients (serves six):

• 1 pack Sapporo Longkow Vermicelli (about 350g)
• 1 teaspoon vegetable oil
• 1 onion, finely diced
• 3 cloves garlic, minced
• 2 cups diced cooked chicken breast
• 1 small head cabbage, thinly sliced
• 4 carrots, thinly sliced
• 1/4 cup soy sauce
• 6 calamansi, for garnish

1. Bring a large pot of water to a boil. Add in the noodles. Cover and leave to cook for two to three minutes, or until al dente.
2. Heat the vegetable oil in a wok or large skillet over medium heat. Sauté the onions and garlic, then add in the chicken, cabbage, carrots, and soy sauce.
3. Stir in noodles.
4. Serve with sliced calamansi on the side.

For more vermicelli noodle recipes, visit Sapporo's Facebook page.