@tasteracha_: OH MY GOD, I’M NOT OKAY #leeknow #skz #straykids #skzedit #straykidsedit #kpop #edit #fy #fyp #viral

minnie
minnie
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Wednesday 01 October 2025 18:20:02 GMT
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seung_min143doit
Straykidslove💖|DØIT🖤🩷 :
I'm dead
2025-10-01 20:34:03
3479
maryammaana.___
𝐌 :
GUYS I SO SOMETHING
2025-10-02 04:13:23
475
jenna._mp
moonfishaep :
YESSSSS
2025-10-02 20:30:03
0
.leeknow_boss3
leeknow_peludo🫦 :
comentando pra aparecer mais
2025-10-15 11:49:04
1
joselynttl
Joselyn 🐈‍⬛ :
2025-10-01 20:20:52
1481
zeyzeyy._8
zeyzey :
THAT'S WHAT I WAS WAITING FOR
2025-10-01 18:56:16
2619
nylahmoret3
stary kids ❤️ :
lee know is so fine 🥰🥰🥰
2025-10-18 00:03:18
0
xoooksw
N0S0Ч3К АХ3N`الخاطئ :
флоп
2025-10-02 07:52:20
2
sue...do..it
Sue.!¡..DO IT :
ВЫ ЭТО ВИДЕЛИ 😳
2025-10-01 19:57:37
609
felchikk
クリームチーズ tofu :
2025-10-01 20:00:57
295
staysurtada2
ᒍIᕼ🐰 :
nossa,quem é esse?🫦
2025-10-02 22:52:52
0
meowlknww
(~`oˊ~) :
AYEEEEEE LINO BLOND
2025-10-02 01:07:22
44
y0urs.truley
Sigh :
Dang it…
2025-10-01 20:59:24
11
_changbinsemcamisa
𝗗ֹ͟𝗢̸̷ 𝗜۪̅𝗧̶̲ hyunjin’s wf :
LEE MINHO BLONDEEEEEE
2025-10-01 21:07:55
175
skzoo8022
∙˙⊹⋆.˙ >^• ·̫ • ིྀ< ˙∙ ⋆⊹˙. :
2025-10-01 18:23:02
366
sullygn
zz :
LEEKNOW
2025-10-01 20:50:51
184
aboudno2342
Snowy dream🐻‍❄️ :
😭😭😭it’s so beautiful😭😭
2025-10-04 08:31:44
3
franchispvz
Nini ☆☆☆☆☆ :
sin palabras
2025-10-01 22:15:46
53
mnhocx
𝘓𝘦𝘦 :
HIS ABS🛐
2025-10-01 21:50:35
7
elilugo23
Lu Skrrt :
El hombre que eres Lee Know
2025-10-02 02:25:18
46
seungminholic_
changbinsalon :
2025-10-01 19:59:19
178
bread0217
🦆🐰 :
2025-10-01 18:55:42
51
creepycastle0
Dispatcher :
Lee know the man you are ✨
2025-10-02 03:08:09
20
pinkcloud294
pinkcloud :
leeknow really came back to his prime this year. 🔥
2025-10-02 10:26:32
2
midnight_corevx
midnight_corevx :
His going to military in a few months😭
2025-10-02 03:40:56
3
To see more videos from user @tasteracha_, please go to the Tikwm homepage.

Other Videos

CANTONESE WONTON NOODLE SOUP | Episode 1: Dumplings Around the World 🥟🇭🇰 We’re off to Hong Kong for the ultimate comfort bowl: silky pork and prawn wontons floating in a savoury, clear broth! - 50 wonton wrappers Wontons Filling - 250g pork mince - 250g prawns, peeled, deveined, roughly chopped - 2 spring onions, finely chopped - ½ tsp sugar - ½ tsp salt - ½  tsp white pepper - 1 tbsp oyster sauce - 1 tsp chicken bouillon powder - 1 tbsp water - 2 tbsp cornstarch  Soup - 2L chicken stock, unseasoned - 2 tsp salt  - 4 spring onions, white part sliced - 2.5 cm piece ginger, sliced To Serve - Spring onion, thinly sliced - Hong Kong–style wonton noodles - Choy sum or baby bok choy Combine the pork mince, chopped prawns, spring onion, sugar, salt, white pepper, oyster sauce, chicken bouillon powder, water, and cornstarch in a large bowl. Mix well until sticky and cohesive, then cover and refrigerate for at least 30 minutes, or overnight for deeper flavour. When ready to wrap, place a wonton wrapper on your palm and add about a teaspoon of filling to the centre. Brush the edges with water, fold into a rectangle, then bring the two corners up to meet at the top and pinch to seal. Set aside on a tray and keep covered with a damp cloth to prevent drying. Bring the chicken stock to a boil in a large pot with the salt, spring onion whites, and ginger. Simmer for 10–15 minutes to infuse, then remove and discard the aromatics. Taste and adjust seasoning, keeping the broth warm over low heat. In a separate pot of boiling water, cook the wontons for 3–4 minutes or until they float. Remove with a slotted spoon, then cook the noodles and greens until just tender. Drain well. Divide the noodles, greens, and wontons among bowls. Ladle over about two cups of hot broth and top with sliced spring onion. Serve steaming hot. #Dumplings #Wontons #WontonNoodleSoup #HomeCooking #CantoneseFood
CANTONESE WONTON NOODLE SOUP | Episode 1: Dumplings Around the World 🥟🇭🇰 We’re off to Hong Kong for the ultimate comfort bowl: silky pork and prawn wontons floating in a savoury, clear broth! - 50 wonton wrappers Wontons Filling - 250g pork mince - 250g prawns, peeled, deveined, roughly chopped - 2 spring onions, finely chopped - ½ tsp sugar - ½ tsp salt - ½  tsp white pepper - 1 tbsp oyster sauce - 1 tsp chicken bouillon powder - 1 tbsp water - 2 tbsp cornstarch  Soup - 2L chicken stock, unseasoned - 2 tsp salt - 4 spring onions, white part sliced - 2.5 cm piece ginger, sliced To Serve - Spring onion, thinly sliced - Hong Kong–style wonton noodles - Choy sum or baby bok choy Combine the pork mince, chopped prawns, spring onion, sugar, salt, white pepper, oyster sauce, chicken bouillon powder, water, and cornstarch in a large bowl. Mix well until sticky and cohesive, then cover and refrigerate for at least 30 minutes, or overnight for deeper flavour. When ready to wrap, place a wonton wrapper on your palm and add about a teaspoon of filling to the centre. Brush the edges with water, fold into a rectangle, then bring the two corners up to meet at the top and pinch to seal. Set aside on a tray and keep covered with a damp cloth to prevent drying. Bring the chicken stock to a boil in a large pot with the salt, spring onion whites, and ginger. Simmer for 10–15 minutes to infuse, then remove and discard the aromatics. Taste and adjust seasoning, keeping the broth warm over low heat. In a separate pot of boiling water, cook the wontons for 3–4 minutes or until they float. Remove with a slotted spoon, then cook the noodles and greens until just tender. Drain well. Divide the noodles, greens, and wontons among bowls. Ladle over about two cups of hot broth and top with sliced spring onion. Serve steaming hot. #Dumplings #Wontons #WontonNoodleSoup #HomeCooking #CantoneseFood

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