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:
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 🙂