맛집 탐험대

I'm a newbie who started this to record my mukbangs. I started small as a hobby, but now that I'm getting sponsorships, I'm getting more ambitious lol ㅋㅋㅋ🤣 My playtime in PlayO is decreasing ㅠㅠ I have to write comments, visit other blogs, and there's so much to worry about. Now, even taking a single photo feels like too much pressure. Come and check it outㅋ.ㅋ

Here's a basic recipe for Doenjang-Soolbap, a savory and spicy stew perfect as a side dish for drinks or for relieving a hangover. Ingredients Basic Ingredients: Rice, beef brisket (or beef short rib, pork, clams), tofu, zucchini, onion, green onion, chili pepper, a little enoki mushroom Seasoning Ingredients: 500ml water (or anchovy broth), 2 tbsp doenjang (fermented soybean paste), 0.5 tbsp gochujang (red pepper paste), 1 tbsp red pepper powder, 1 tbsp minced garlic Cooking Steps Prepare Ingredients: Dice the tofu, zucchini, and onion. Finely chop the green onion and chili pepper. Stir-fry Meat: First, add the beef brisket to a ttukbaegi (earthenware pot) or a regular pot and stir-fry over medium heat until the fat renders. Add Broth and Seasonings: Once the meat fat is rendered, pour in 500ml of water (or broth) and dissolve 2 tbsp doenjang, 0.5 tbsp gochujang, 1 tbsp red pepper powder, and 1 tbsp minced garlic. Boil Vegetables: When the broth comes to a boil, add the onion, zucchini, and tofu, and simmer until the ingredients are cooked. Add Rice and Cook: Add 1 bowl of rice and stir gently over low heat for 2-3 minutes until the broth is absorbed by the rice.

A beloved dish for both dining out and home cooking, always cherished for its unique savory flavor, great value, and retro vibe. Tips for cooking it perfectly: High heat, quick sear: Cooking frozen pork belly over low heat for too long will cause the juices and moisture to escape, making it tough. The key is to sear it quickly on a hot pan. Sprinkle black pepper: To eliminate any potential gamey smell from the freezing process and enhance the flavor, a light sprinkle of black pepper while cooking can help you achieve restaurant-quality taste at home. Avoid thawing: Thawing frozen pork belly leads to significant juice loss (drip), so it's best to place it directly on the pan from its frozen state without thawing. Recommended pairings & side dishes Scallion salad & minari: The sharp, refreshing scallion salad or minari (water dropwort) grilled with the pork belly fat effectively cuts through the richness. Grilled kimchi & bean sprouts: Placing aged kimchi and seasoned bean sprouts on the side of the pan to cook in the rendered fat creates the ultimate combination. Kimchi fried rice: After finishing the meat, use the leftover bits, drippings, kimchi, and seaweed flakes to make a delicious fried rice for a perfect ending.

Got some cold cucumber soup as a freebie from the side dish shop. It's a freebie but feels like a main dish lol It even has apples in it!! Sometimes I just want a big bowl of this without any carbs like rice or noodles, and it's also amazing for a hangover lololol

It's in my neighborhood and I always finish every last drop of the broth. There's usually a wait on weekends, so I try to go on weekdays. It's that good!

A buffet with a huge variety of sushi!! Not only sushi, but they also have many other dishes. For around $20, you can even get dessert. Sometimes, a buffet feels more cost-effective. LOL

My two favorite menu items at this place!! Let me know if there are any other delicious menu items here haha Excluding pizza and ade though lol

Meat is meat, sides are sides, it was seriously so delicious ㅠㅠ Seeing the photos makes me want to go again Can I post the restaurant name?😘

I got invited to a friend's camping trip this weekend and went to hang out. I absolutely stuffed myself with some super delicious pork belly! 🤩 It was thick and seriously tasty. For dessert, I finished off with Yeol ramen with some soft tofu dropped in!! I wanna eat it again lol, lol

Seoul Samgyeopsal, a place I'm super into lately ㅠㅜ Cauldron-grilled pork belly with unlimited self-serve kimchi pancakes Seriously, who was the genius who started and spread the idea of unlimited cauldron-grilled pork belly? They deserve a Nobel Peace Prize.