If there’s tteokbokki, there has to be gimmari. Gimmari (김말이) is one of Korea’s most beloved street foods, made by wrapping seasoned glass noodles in gim before frying them until crispy. They’re almost always served alongside tteokbokki because they’re perfect for dipping into the spicy, flavorful sauce. Instead of making traditional deep-fried gimmari, I wrapped…
The first time I tried this microwave gimbugak hack, I was honestly mind blown. Ever since then, I’ve been finding new ways to use it because it creates incredibly crispy seaweed without any deep frying. This time, instead of shaping it into cups, I kept the gimbugak flat, cut it into triangles, and turned it…
The first time I tried this microwave gimbugak hack, I was honestly mind blown. I’ve been finding new ways to use it ever since because it creates crispy seaweed cups without any frying or oil. (See below to learn more about gimbugak.) This time I wanted something a little lighter and more snackable. I was…
I love guacamole, and years ago I saw a travel documentary where a local spot in Mexico served it with grilled shrimp. The combination stuck with me because pairing guacamole with a protein just made so much sense. Since guacamole is usually served with tortilla chips, I started wondering what would happen if I made…
If you’ve been craving Korean corn dogs but don’t want to deal with making dough or deep frying, this shortcut version is worth trying. Instead of a traditional batter, flattened sandwich bread creates a surprisingly crispy exterior once coated in panko breadcrumbs and air fried. The result is crunchy on the outside, soft inside, and…
If you love Vietnamese egg rolls, this recipe takes those same flavors and turns them into a fun, shareable appetizer. Crispy spring roll pastry wrappers are layered with a savory pork filling, fresh vegetables, do chua (Vietnamese pickled carrot and radish), and nuoc cham (Vietnamese dipping sauce). Every bite has a little bit of everything:…
I’ve been obsessed with making rice paper shrimp chips lately, and this bang bang version might be one of my favorites so far. What I love most about this method is that you get that super crispy fried texture without dealing with a heavy batter. The rice paper crisps up beautifully while keeping the shrimp…
Tteokkochi is one of those nostalgic Korean street foods I grew up eating after school, and it’s something I always find myself craving. Instead of using traditional rice cakes, I made this version with rice paper and added cheese inside. It works surprisingly well — using string cheese makes it easy to shape, and the…
Okonomiyaki has always been one of my favorite snacks, and it’s actually one of the foods that first got me into cooking. I used to come home after school and experiment with different versions, which is where I first started learning my way around the kitchen. I love using muffin pans to make easy, grab-and-go…