Seonkyoung Longest Instagram Stats & Analytics

Seonkyoung Longest has 714K followers. Est. daily gain: - with an average of - posts/day. (Based on history)
Time Until	Date	Followers	Posts	Growth
Live	2025-10-16	713,956	4,061	—
Not enough data.

Date	Day	Followers	Δ	Posts	Δ
2025-10-16	Thu	713,956	-	4,061	-
Totals	-	-

Answer: 🥢🗺️❤️ Eat•Travel•Love with @jacoblongest #SeonkyoungLongest #EatTheGoodLife Get my written recipes!👇🏼

Answer: Seonkyoung Longest has 713,956 followers on Instagram.

Answer: Engagement rate of Seonkyoung Longest's Instagram Account is 1.36%.

Answer: Average likes are about 9,539 per Instagram post.

Answer: Average comments are about 152 per post.

Answer: Instagram Id of Seonkyoung Longest is @seonkyounglongest.

Answer: Worth of an Instagram post on Seonkyoung Longest’s profile is $50 USD - $800 USD.

Answer: Seonkyoung Longest discusses Food on their Instagram.Top captions from recent popular posts:

With just five sheets of seaweed left, some pickled radish I had stocked up on, a few remaining pieces of crab sticks, and the last cucumber, I scraped together the final batch of rice I had left in Arizona. I decided to make some kimbap filled with the stir-fried burdock root I had prepared earlier. As the days in the U.S. dwindle down, each one feels more precious… Oh, packing is such a hassle 🥲🧳 I’ve shared my kimbap recipe many times before, so if you’d like the detailed recipe, please check out my website! The link is in my bio! For the kimbap rice seasoning, I used salt, pepper, sesame oil, sesame seeds, and a little bit of sugar. 김은 딱 5장 남았고, 사다놓은 단무지와 몇개 안남은 맛살, 딱 한개 남은 오이. 남은 쌀 까지 다 탈탈 털어 애리조나에서의 마지막 솥밥까지 완성. 전에 만들어둔 우엉볶음을 잔뜩넣은 김밥을 만들어보았다. 며칠남지않는 미국에서의 하루하루가 소중한 요즘… 아 짐싸기 실타 🥲🧳
Our last meal in Arizona, nurungji (Korean burnt bottom rice). Depending on your taste, you can just pour hot water and enjoy it while the rice is still firm, but I prefer it softened like porridge. When my stomach feels off, nothing beats nurungji for easy digestion. Today, I had it with some jinmichae, stir-fried burdock, (both I recently shared the recipes, so check out my previous videos!) and kimchi from the fridge. If you have crispy stir-fried anchovies (myeolchi bokkeum), jangjorim, or jeotgal (salted seafood), they’re perfect to pair with it! 애리조나에서의 마지막 식사 누룽지. 입맛에 따라 뜨거운 물만 붓고 밥알이 살아있을 때 바로 먹을수도 있지만, 저는 죽처럼 푹 퍼지는게 더 좋더라구요. 가끔 소화가 잘 되지 않을때 누룽지만한게 없는 것 같아요. 오늘은 냉장고에 있던 진미채, 우엉볶음, 김치와 먹었는데요, 바삭하게 볶은 멸치볶음이나 장조림, 짭짤한 젓갈류가 있다면 함께드세요!
Oiji, Korean Pickled Cucumber 30 small Korean cucumbers (approximately 8 - 9lbs) 14 cups water 2 cups coarse sea salt (preferred Korean kimchi sea salt) 1/2 cup soju or vodka, optional 2/3 cup double strength vinegar (두배식초) or 1 1/3 cups regular white vinegar •After pouring hot salt water over the cucumbers, place something heavy on top or close the lid to keep the cucumbers submerged. My mom used to fill the gap between the cucumbers and the lid with something like a soju bottle, so she didn’t need to use anything heavy to keep the cucumbers from floating. •We started eating them after a week, taking the cucumbers from the bottom first and making sure to store the rest so they stay submerged. If needed, transfer the cucumbers to a smaller container to make it easier to keep them submerged. •The saltwater can be boiled and reused. •For the pickled cucumbers, just rinse them once before using. •You can eat them as is, but my mom used to make a seasoned cucumber dish (Oi-ji Muchim). The seasoning is simple—just chopped green onions, garlic, red pepper flakes, and plum extract. Our family likes to enjoy it this way, as it has a refreshing taste. •If you add sesame oil and sesame seeds, it won’t keep for long, so only sprinkle a little when you’re about to eat. 오이지 오이 30개 (약 3.6 - 4kg) 물 14컵 굵은 소금 2컵 소주 1/2컵, 선택사항 두배식초 2/3컵 또는 일반 흰 식초 1 1/3컵 오이에 뜨거운 소금물을 부은 후 오이가 뜨지 않도록 무거운 것 이나 뚜껑을 닫아보관합니다. 저희 엄마는 소주병과 같은 것으로 오이와 뚜껑 사이를 채워 줌으로써 굳이 무거운것을 쓰지 않고 오이가 뜨지 않게 하셨어요. 우리는 일주일 후 부터 꺼내 먹었어요. 제일 밑에서부터 꺼내먹고, 나머지 오이들도 뜨지 않도록 잘 보관합니다. 필요에따라 작은 통으로 옮겨주세요, 그래야 오이가 뜨지 않게 보관하는데 편리합니다. 소금물은 팔팔 끓여서 다시 재사용 가능합니다. 오이지는 한번만 헹궈서 사용하세요. 오이지는 그냥 그대로 먹어도 되지만 저희 엄마는 오이지 무침을 만드셨어요. 오이지 무침 양념은 다진 파, 마늘, 고춧가루, 매실액이 다에요. 저희집은 이렇게 상쾌하게 먹는 걸 좋아해요. 참기름과 깨를 넣으면 오래보관하기 힘드니 드실때 조금씩 뿌려드세요.

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