How to Make Fluffy Pancakes

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Today we are devouring some fluffy pancakes and Korean pork belly/bacon! Jae and I were beyond excited to film this mukbang because we are huge pancake fans.

We’re not talking about your everyday, flimsy, soggy, fluff-less pancakes you find at your average all-you-can-eat breakfast buffet or fast food joint. Why are pancakes so easy to screw up and what can we do to save these beauties??

I grew up eating flimsy, lifeless pancakes so I only recently discovered how crispy, fluffy, subtly sweet, and satisfying they could be. Ahem, thank you Jae :). We figured we couldn’t go wrong with a Japanese pancake mix because we’ve had a great experience so far (shoutout to our favorite natto brands). It was a safe and delicious decision.

These pancakes were pretty fluffy out of the box, but if you want to make your pancakes even FLUFFIER here are some tips:

  1. Don’t over mix the batter…this can make your pancakes tough. It’s best to stop mixing when there are small lumps.
  2. Wait to flip until you see bubbles in your pancake.
  3. Separate and beat egg whites until they form stiff peaks. Fold in the egg whites right before cooking and after mixing in your other ingredients.

Here’s the full video of us eating Japanese pancakes with Korean bacon:

Reimagining Tofu

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I want to introduce you to one of my favorite dishes: soondooboo. Soondooboo is a popular, soup-based, Korean tofu dish that will change your life.

As a kid, I’ve always felt bleh about tofu. I just found it extremely bland and unappetizing, but I’ve grown to appreciate it after tasting my way through a breadth of cuisines. Tofu can be extremely plain or unquestionably delicious depending on how you prepare it because it absorbs the flavors surrounding it.

Soondooboo is the prime example of this. The silky tofu effortlessly marinates around a thick, mild to spicy broth consisting of seafood, mushroom, meat, or vegetables. It’s consistency and flavor adapts to the broth surrounding it, which creates a delectable experience as you shove spoonfuls into your mouth.

It’s pretty clear I love this dish. Some people consider fried chicken, mashed potatoes, chocolate or fries as their comfort food. Soondooboo beats all of these dishes without a doubt in my book. There’s no better feeling than eating a piping hot bowl of soondooboo on a rainy day.

Jae and I talk about out pet peeves at the gym and relationship troubles as we share this delicious dish. Here’s a full video:

The Best Part About Street Food

ddytthumbFrom fishcakes to different meats, there’s something so comforting about street food that elicits childhood memories. If you grew up in any Asian country, you know exactly what I mean.

Maybe it’s the way the freshly cooked sweet potato (another type of street food in Korea) warms up your body as you walk down a busy sidewalk in the middle of winter. Maybe it was your favorite place to eat with your friends after classes. Either way, street food has become a staple for busy workers, students, tourists, pedestrians, and basically anyone with access to these popular food carts.

It was inevitable that Jae and I talked about our childhood as we cooked up some delicious ddukboki, a traditional Korean street food. Jae and his friends grew up eating this dish from busy food carts after school. He was delighted to find out how easy it was to remake this at home.

Here’s a full video of us rambling on about weird childhood stories while stuffing our faces with ddukboki 🙂

 

How to Make Fall-Off-the-Bone Short Ribs in Half the Cooking Time

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ATTENTION TO ALL LAZY COOKS! We have a solution.

Instant Pot.

How amazing is it that we can now have an amazing meal after two hours of just doing NOTHING? You can spend that time reading, watching reruns of The Office, walking your dog, or even participating in that yoga class you’ve always wanted to attend. Now you don’t have to focus all of your energy to the kitchen, praying you don’t burn down the house. You have better things to do.

This is why I’m in love with my Instant Pot. It never wastes my time, finishes what it promises, and is ALWAYS dependable. Who doesn’t want a best friend like that? If you’re a meat-lover, you can have fall-off-the-bone, super tender, and juicy meat in half the time you used to need!

Jae and I were hungry af and decided to throw this together for an amazing dinner. We were so delighted to find out our Instant Pot worked it’s magic on these short ribs. Here’s what you need to do to have the best short ribs of your life.

Ingredients:

  • 8 short ribs
  • 1 white onion
  • 1 garlic clove
  • 2 cups of Brussel sprouts
  • 1 cup chicken stock
  • A container of thyme
  • Red wine

Directions:

  1. Sauté the onion and garlic in olive oil for about 10 minutes
  2. Place the cooked onion and garlic in a different pot
  3. Place ribs into the same pan and brown it on all sides
  4. Flip the ribs bone down
  5. Cover the ribs in red wine and reduce with pan cover on
  6. While the red wine is reducing, sauté the Brussel sprouts for 10 minutes
  7. Place all ingredients into your Instant Pot (ribs first)
  8. Cook for 35 minutes (on manual), high pressure and let it natural release (~40 minutes)

It turned out amazing and we can prove it to you guys through our video: