I know what you’re thinking, “Ugh. Not ANOTHER ‘healthy’ recipe that tastes nothing like the real thing.”
I’m not gonna lie, this recipe doesn’t come even CLOSE to Ben & Jerry’s or your favorite brand of chocolate chip cookie dough. But if you’re seriously considering healthier alternatives to your favorite, creamy, mouth-watering ice cream, you should definitely try this out.
Who knew bananas are surprisingly good at imitating the texture and taste of regular ice cream?? The first time I made this, it blew my mind. If you’re not the patient type (*cough* me), the only annoying thing you have to worry about is waiting until the bananas are ripe and completely frozen.
Jae was also extremely surprised at how well these turned out (this means a lot coming from one of the most experienced foodie I know). All you need are these ingredients:
- Ripe and frozen bananas
- Vanilla extract
- Cacao nibs
Some helpful tips:
- Add in some medjool dates for additional sweetness
- Don’t let your bananas get TOO ripe if you don’t want a strong banana taste in your ice cream
- Add in cacao powder for a chocolate flavor
- Blend until the bananas a completely smooth and creamy (no frozen chunks left behind)
Check out our video here:
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:
- Don’t over mix the batter…this can make your pancakes tough. It’s best to stop mixing when there are small lumps.
- Wait to flip until you see bubbles in your pancake.
- 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:
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:
From 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 🙂
Bzzzzzzzzzz. You cringe as your alarm blares right beside your ear. You hit snooze to dilly-dally in dreamland a little longer…just 10 more minutes. But after a minute, you abruptly jolt out of bed –half awake, half asleep– after realizing it’s 8:30 AM. Ugh, you woke up late, ONCE again.
You brush your teeth, quickly get dressed, drag yourself to the office, press “start” on the Keurig, and patiently wait for your coffee to spew out of the overused dispenser. You can hear the screeching, death-like sounds of the machine as your cup gets filled with diluted, over-roasted coffee. You take a sip, think about how terrible it tastes, and quietly reevaluate your life as you blankly stare out the window.
I think I’ve been through this scenario way too many times.
If you’re anything like me, you drink around 2 cups a day. That’s 730 cups a year which is equivalent to about 45 gallons. Jeez. Forty-five gallons of shitty coffee. Maybe it’s time to start making good quality coffee. But let’s face it, who has time to transform into a fancy barista every morning??
The amazing thing is, you actually don’t. There’s a way to make delicious coffee EVERY morning in under 10 minutes. You only have to sacrifice one morning alarm snooze to have a better morning!
ATTENTION TO ALL LAZY COOKS! We have a solution.
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.
- 8 short ribs
- 1 white onion
- 1 garlic clove
- 2 cups of Brussel sprouts
- 1 cup chicken stock
- A container of thyme
- Red wine
- Sauté the onion and garlic in olive oil for about 10 minutes
- Place the cooked onion and garlic in a different pot
- Place ribs into the same pan and brown it on all sides
- Flip the ribs bone down
- Cover the ribs in red wine and reduce with pan cover on
- While the red wine is reducing, sauté the Brussel sprouts for 10 minutes
- Place all ingredients into your Instant Pot (ribs first)
- 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:
Is anybody looking for a dose of antioxidants?
What in the world are antioxidants anyways, and why are they such a vital part of our lives? Without having to dust off my old chemistry textbook, antioxidants bind with naturally occurring free radicals which can cause cell damage. Basically, antioxidants can prevent disease and aging.
I know, I know, you’re probably yawning by now. I don’t mean to lecture, and I’m not a professional nutritionist, but don’t worry. It get’s a lot better from here. You’ll be able to make this smoothie recipe in less than the time it took to read that paragraph!
Jae and I love our berries…and basically any other fruit (especially frozen grapes…but that’s another story). So we decided to share one of our easiest, and tastiest smoothie recipes!
A cup of coconut milk
Plain greek yogurt
What you need:
- Greek yogurt
- Coconut milk
To see a full clip of this recipe, here’s our new smoothie video: