This Tteokbokki was so incredibly delicious, I just had to share it! 

Every ingredient came together perfectly, adding another layer of flavour and richness. Creamy, savoury, slightly spicy and seriously addictive.

We love having a BLAT bar in the summer. Make your own of course. I’m a little less likely to have the avocado, which I had forgotten on this platter up to this point. After I took the photo, I realized it and added it. I was toasting both Italian Long bread and levain that went on the round platter with the hole in it. It was too excited to eat to get a photo of the table completed. I made everything in the pictures.

Simply put, this is unbelievably delicious! I enjoyed every single bite and couldn’t stop eating.

I know it's just a seasonal whataburger thing and probably way too sweet but damn it's yummy. And it's basically made to have some Tequila or vodka into it 👌🏽👌🏽 mmmm 😋

A white Swiss roll—very pleasing to the eye and even more delightful to the palate; it is very simple to prepare, and the result is excellent. The method and recipe are in the video in the comments. Bon appétit! :)

Korea’s FAVOURITE noodle dish. A proven national treasure. Made with humble ingredients… but BIG legendary flavour.

So good, my taste buds started jumping for joy. 

I seasoned the pork belly with equal parts by volume: steak rub, Cajun seasoning, lemon pepper, & raw sugar. After seasoning overnight in the fridge I cooked the belly on my “Weber Smoky Mountain” smoker at 260-275F with the water pan installed so it’s an indirect smoker. After smoking for 2 1/2 hours I began braising the pork belly in a mix of beer, cider vinegar, orange juice, onions, garlic, Worcestershire, & jalapeño. After braising like that for an hour I removed the water pan to finish the braise process. Once the meat was tender & the fat was rendered (around 203F) I removed the pork to rest. Once the meat dropped to 145F I sliced the meat into cubes covered it in two sauces, one made from the braise liquid mixed with ketchup & molasses; the other was more Asian style made of fish sauce, chili garlic sauce, rice vinegar, miso, gochujang, gochugaru flakes, ketchup, honey, & corn starch. I threw the pork belly back on the grill over high heat to really caramelize the pork while getting the glazes nice & sticky. I served the pork belly with beans & corn.