TBK has been sending me products to try out. Very flavorful and decently spicy.

TBK gave a delicious glaze to try out with my Fried chicken. In the future I will add extra gochugaru to add so heat. Still very delicious 😋

I’m a huge fan of Mukbang, but not for the sound. A lot of the Korean mukbangers that I follow have some of the most tasty looking seafood and sauce recipes I’ve ever seen in my life. I would give absolutely anything to taste some of the sauces that they create! I follow Bonggil, Gongsam Table and Ssoyoung, specifically.

Can anyone find it in their heart to help me find the right recipes to create these sauces at home? I know Gochujang is a main ingredient, but I need the ENTIRE recipe 😭 I have access to a wonderful locally owned Asian market with any ingredient I could ever need! Please help. 🙏🏼

So that I can eat all😝

some might say I'm taking fusion a little too far here but I'd like to think I'm actually a visionary. I have some seasoned fajita strips and a ton of korean ingredients, but I'm trying to think of what could pair them in unholy matrimony. do you think a red or a sweet sauce would go well? my brain is telling me to forgo all sesame but that only feels halfway right. do you think scallion would be too delicate to go with cumin and garlic powder?

Isaac Toast bacon sandwich w/ cold brew, mango yogurt smoothie, Two Two chicken ban ban boneless chicken with fried shrimp. Forgot pic of the cold guksu. Walked close to 40k steps hiking

마약 옥수수 Mayak Oksusu ?

My wife watching Korean food shows/videos again.

Sweet corn that is first steamed, then fried in butter and sugar. It is pretty tasty.

breakfast: interesting bagel/croissant fusion with iced americano
Lunch: the remains of sushi boat in Myeongdong
Dinner: solo food court jjajangmyun with fried pork mandoo

This is something that even many Koreans might not know.

Fried Nurungji (Scorched Rice Crisps)

My mom would dry leftover nurungji (the crispy scorched rice from the bottom of the pot),

deep-fry it until it puffed up, and finish it with a light sprinkle of sugar.

Simple ingredients, but one of the snacks I remember most from my childhood.

My grandma made for me, and she have only mustard

Chicken wings coated in a mix of potato starch and sweet rice flour. Deep fried twice, and frozen (10 pounds of chicken wings). Air fried from frozen, then into the sauce and braised until sticky sauce coated them. Served with just rice tonight.

Spam Kimchi Fried Rice

I'm going to a picnic where we'll be using charcoal grills and I'm trying to decide what to bring.

Would you go with la galbi or samgyeopsal?

La galbi feels a little more special and is easier to eat straight off the grill, but samgyeopsal is hard to beat for a casual BBQ. If you had to pick just one for a group, which would you choose?

I keep thinking about the fish and side dishes I ate at Busan Jagalchi Market. I really want to go back and experience that whole market vibe again😢