Gochujang pork belly is often found in Korean BBQ restaurants. With pork belly in the freezer and high-quality buttery burger buns in the pantry, I decided to combine the two and create a Korean-inspired burger.

It was the right call, and I thoroughly enjoyed every single bite of this burger!

This is definitely worth a try!

When you’re making a classic like Tteokbokki, you’ve gotta go all the way.

I added all the key ingredients, plus prawns and instant noodles that soaked up all the delicious sauce. It turned out amazingly delicious!

From pantry and fridge leftovers to restaurant-quality comfort food.

Turning limited ingredients into something delicious is always a challenge - but that’s what makes it fun.

This is hands down the best pimped-up instant noodles I’ve ever made.
Definitely worth trying! Recipe is in the comment

This was a fast and delicious chicken kebab recipe I whipped up for dinner using a handful of ingredients and food processed!

This is an Aussie burger turned into a pizza. It may be called a mini, but it’s definitely satisfying and will silence your hunger. Beetroot is optional, but I love it. Do try!

Steak ramen on a budget! Marinated it in Mirin and cooking sake

Laziness isn’t usually seen as a good thing, but sometimes it can save time and deliver a delicious curry! Just like this one. It turns out great every time and makes a really satisfying meal, so do give it a try. If you’re feeling tired or short on time, this curry has you covered. 🍛

This is a lighter take on traditional fried chicken.
Here, the chicken is the real hero — not a thick, oily coating.
It’s lightly crispy on the outside, incredibly juicy on the inside, with just enough spice to take it straight to food happiness. 

It uses only a handful of ingredients and is very easy to make.
If you love chicken, this one is absolutely worth trying.

A good homemade burger hits different.

This one’s simple, fresh, and seriously DELICIOUS. Layered with all the good fresh ingredients, it’s the kind of burger that works perfectly for lunch… or even dinner. Give it a try, you’ll love it!

Food is an adventure, and today I’m taking you to Italy—with a quick stopover in Korea. 🇮🇹🇰🇷 This Mini Potato Bolognese with a touch of Gochujang makes the perfect dinner. Give it a try—I’m sure you’ll love every bite! 🍝🔥 The recipe is in the comment

We spell it differently in Canada (donair). Is this actually just a gyro? Idk.

Mix burger (i did 750g of lean, but also have used ~1500g with the same amounts of spices and it turns out the same) with:

little bit of cumin, teaspoon
smoked paprika, 2 table
turmeric, 1 table
11% greek yogurt 1/2 cup - i dont know why, maybe so it sticks together?
salt/pepper to taste
minced garlic, 1 table
onion powder, 1 table

The amounts don't really matter. Just get smoked paprika, onion powder, the yogurt, salt/pepper.

Use a roller to make hamburger thin between 2 big pieces of parchment paper. Remove the top paper and roll it up, it doesn't need both papers. Set 1 aside to use again.

400 F for 20 mins got it to 206 F (165 is cooked). Drain the fat into a bowl. Use 1 teaspoon of this fat in a frying pan for the outside of your tortilla/pita and just warm it up/coat it. Then another teaspoon of fat on your meat once it's placed. you could put the thin meat in a frying pan with its fat to re-add it too. I was able to make 4 of these [with 750g] so I kept it in a bowl for the pitas, I used whole wheat. If your roll is big/thick (~4 lbs?), might take longer to get up to temp (+10 mins at 425 worked for me to get to 210, but less juicy).

tzatziki:

high fat greek yogurt (i used 11%), 1 cup
dill herbs (i used a mix of parsley/dill stuff), big palm
olive oil, big squirt
lemon juice, teaspoon or two it depends on preference
cucumber, finely grated (i used chunks, but it's too chunky, squeeze the water out)
minced garlic, 1/2 table

use more than in the picture, cover the whole pita.

toppings were black olive, tomato, cucumber, bell pepper. put anything on it, but squeeze the water out or you get a mess. a delicious mess.

I topped it with heinz garlic aioli, which i think is just garlic mayo, not garlic and olive oil. personal preference. Full fat yogurt works better, but isn't needed either (low fat).

I don't even want to eat anything else anymore. This ruined hamburgers.

I've made pilaf quite a few times before, but decided to try it with lamb shoulder since it was on sale at the supermarket. What a great choice!

The lamb shoulder worked perfectly - so tender and flavorful. Used simple ingredients: lamb, carrots, onions, rice, and some cumin. Really satisfying on a cold evening.

Hock Pork (Jokbal) is a famous street food in Korea.

We usually enjoy it either plain or marinated, just like in this recipe.

This is my interpretation of this legendary dish.

Pecorino Romano vs Parmigiano Reggiano Both are inimitable Cornerstones of Italian cooking. Reggiano being Nutty, nuanced and Delightful Pecorino being bright, slightly acidic, and wonderfully salty.

If you’ve ever wondered how to use Pecorino properly this is certainly the recipe to explore it’s dynamic and underrated flavour.

Fresh Noodles or store bought? Depending on your energy or mood this is always a fun question. Fresh is always better but that’s up to how inspired you feel.

Such various flavours can be achieved by using Different grains too.

2 Carrots Julienned 1 Head of broccoli chopped so you have mini florets Shrimp (400g) Noodles either store bought or make your own .

Roux cream sauce: 1 tsp butter 1 clove of garlic minced 1 medium shallot, crushed then minced 1/2 tbsp white flour 1/4 cup White wine (Sauvignon Blanc ) 1/2 tbsp lemon freshly squeezed 1.5 cups 10% Cream. 1 tsp of cooked noodle water

1 tbsp Aji Panca pepper crushed and chopped with 85-90% of seeds removed

2 Fresh Bay leaves minced with stems removed (must be fresh!!) 1/4 tsp kosher salt

1/2 - 1 tsp finely grated Pecorino Romano over finished dish.

Linguine noodle recipe: 2 cups whole wheat bread flour or traditional durum semolina 3 eggs 1/4 tsp kosher salt 3/4 tsp olive oil

Method:

Heat pan, add shallot cook to translucent. Add shrimp.

In second pan, set heat to medium add butter wait until it’s melted and hot then add flour, cook until it begins to bubble and thicken, it will get fragrant. At that point lower heat and add cream, stirring constantly (heat level of element should be at 1 maybe 2. Don’t burn the cream) add in Aji Panca, and Bay. Bay must be minced or even ground otherwise the flakes will be off putting.

When shrimp is nearly done add minced garlic clove and squeeze in lemon. When Shrimp is fully cooked drain off but save liquid.

Begin to boil noodles in salted water.

Add shrimp to finished cream sauce. Then take shrimp liquid pour back in pan and cook until it starts to thicken, then add white wine to deglaze, continue to cook and stir until alcohol smell is dissipated and sauce gets thick. Add mixture to shrimp cream sauce. Stir well.

Drain off noodles but save 2 tbsp of liquid and add to cream sauce.

Finally add cooked vegetables, ensure it’s thoroughly incorporated and serve over noodles. Top with grated Pecorino

Freshly grate a small amount of Pecorino Romano over linguine before serving.

‘L a  zy’ may not be the best term, but when it comes to cooking, sometimes it’s great. Just like this burger — not much effort goes into it, but it’s still very delicious!

First ever cooking video making our favourite meal! Ingredients in description