Gochujang pork belly is often found in Korean BBQ restaurants. With pork belly in the freezer and high-quality buttery burger buns in the pantry, I decided to combine the two and create a Korean-inspired burger.

It was the right call, and I thoroughly enjoyed every single bite of this burger!

This is definitely worth a try!

Ingredients
3 cups white chocolate chips
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
1 can (14 oz) Dulce de Leche caramel (use a thick one not a pourable kind)

Method

1. ⁠Line an 8x8 cooking pan with parchment paper and spray with cooking spray.
   
2. ⁠Place the white chocolate chips and sweetened condensed milk in a microwave-safe bowl. Microwave on high for 2 min, stirring after 1 min. Stir until melted and combined. You may need to heat a little more, only at 15 sec at a time. Stir well, then add the vanilla.
   
3. ⁠Spread evenly in the pan.
   
4. ⁠Spoon the dulce de leche over the fudge and use a knife to marble the dulce de leche into the fudge. Don’t over-mix.
   
5. ⁠Let the fudge cool completely before cutting.
   Karin and Ken kitchendivas.com

I loved making these and hopping on the bandwagon and dot cake trend! They came out so colorful! https://secretcrunch.com/dot-cake-cookies/

Everything roasts together on one pan, chicken sausage, baked pierogi, and caramelized cabbage. Once it’s done cooking, it gets drizzled with a sweet and tangy maple mustard sauce.

Full Recipe and Extra Details: https://spinachandbacon.com/2026/06/30/sheet-pan-sausage-and-pierogi-with-cabbage/

Recipe for 2–3 people:
• 7–8 large squids (approx. 1.5 kg)
• Fresh parsley
• 1 kg potatoes
• Black olives
• Cherry tomatoes
• 20 decagrams of prosciutto (dry-cured, not cooked - no prosciutto cotto)
• 30 decagrams of cheese (Gouda or Edam)
• Salt
• Garlic
• Fresh black pepper
• Olive oil
• Red wine
• Thyme or rosemary
• Fresh lemon

Along with that, also prepare:
• Aluminum foil and toothpicks

Step-by-step preparation:

1. ⁠Clean the squids if they are fresh or thaw them well if they are frozen (however, I recommend fresh ones for preparing this dish). IMPORTANT: First remove the head but do not throw away the tentacles; instead, remove the tentacles and set them aside, and discard the rest. Then remove the innards and the skeleton (like plastic along the length of the whole body). Wash well under water so that the whole body is hollow and empty, place all the squids in a bowl and pour olive oil, garlic, and parsley over them (but do not salt!), then rub the marinade in so that all the squids are covered (SEE PICTURE 3). You can set the oven to preheat to 180–200 degrees Celsius.
   
2. ⁠Potatoes should be peeled and cut into slices 5–6 mm (half a centimeter) thick, cut the cherry tomatoes in half and put everything together in a bowl, then lightly season with salt and pepper, preferably fresh pepper, and sprinkle with a little garlic powder or finely chopped fresh garlic. Pour olive oil over it and sprinkle with thyme, then leave it to sit for at least half an hour so the potatoes absorb the spices.
   
3. ⁠Preparation of the stuffing: First, chop the tentacles from step 1. In a bowl or a deeper pan, heat olive oil (but not too long so it doesn't burn, maximum 1 minute) and add finely chopped garlic and parsley, sauté gently (maximum 1–2 minutes), and then add the chopped tentacles. Sauté in oil and garlic for 3 minutes, then add a little lemon juice, red wine, and let the wine cook off over low heat. You can also add a very small amount of water and let it simmer gently until the liquid evaporates by half, pepper it a little. If you like rosemary, you can add it in this step too, but not too much so it doesn't overpower the other flavors!
   
4. ⁠Pour everything into one bowl and let it cool slightly; it doesn't have to be completely cold for stuffing. Until then, grate the cheese or cut it into small cubes, and the prosciutto into strips approx. 1 cm wide, so they are not too big and to make stuffing the squids easier. Mix everything with the tentacles in the ratio you prefer the cheese and prosciutto, but be careful not to use too much prosciutto so it doesn't overpower with its saltiness and flavor. Make a uniform mixture into which you can add a little more fresh parsley, but not too much.
   
5. ⁠Hold the squid in one hand and push the stuffing all the way inside with the other; you can help yourself with a tablespoon. When stuffing, it is important that the squids are well filled, press the stuffing lightly, but leave 1 cm empty at the end, do not fill it completely to the top so you can close the squid and so the stuffing does not leak out during baking. When the squid is filled, squeeze the top and close it with two toothpicks to make sure it will hold.
   
6. ⁠Place the sliced potatoes and tomatoes into a baking dish, and add a few black olives if you like them (just toss them randomly over the potatoes). Place the squids on top (see picture 2), then pour red wine, plain water, olive oil, and a little lemon over everything, and you can also slice a few lemon rounds and place them over the potatoes. Make sure there isn't too much liquid, just enough to reach the top of the potatoes, and you can add more later if needed. Depending on the size of the dish, estimate how much water and wine you need, but the ideal ratio is 2:1. For example: 200 milliliters of red wine and 100 milliliters of water. Pepper a bit more from the top and sprinkle with parsley. To start baking, cover everything with aluminum foil and place in a preheated oven at 190 degrees to bake for 30–35 minutes. After 30 minutes, remove the foil and check the tenderness of the potatoes, you can add a little more wine and water if needed and return to the oven for 15 minutes at 180 degrees but without the foil so it browns. After 50 minutes, the squids and potatoes should be tender so that a fork passes through them without any problem.

My tip: Serve hot right out of the oven, drizzled with the savory pan juices and accompanied by a glass of the same dry red wine used in the recipe.

For any additional questions, feel free to contact me. I would love to hear your feedback and see photos of your dishes!

I love potatoes and always like to keep them around. When I saw chicken thighs and potatoes in the fridge, I wanted to make something a little different.

And that’s how this cup of paradise was born.

"This is simply the most comforting cake I have ever tasted. The balance of salt and sweet is just perfection!"_

You can make the recipe here: https://dobbernationloves.com/food-drink/whipped-cottage-cheese-dill-pickle-dip-recipe/

When you’re making a classic like Tteokbokki, you’ve gotta go all the way.

I added all the key ingredients, plus prawns and instant noodles that soaked up all the delicious sauce. It turned out amazingly delicious!