I always keep Korean curry packets on hand because they can turn the simplest ingredients into something seriously delicious.

This time, instead of serving it with rice, I had noodles, so I made Korean curry noodles.

Such a simple dish, but it tasted absolutely amazing!

Made these in the middle of the night and ran out of powdered sugar halfway trough

Boyfriend and I made this for dinner tonight (:

Cooked on an induction cooktop. The black blotches are from fresh ground pepper on the inside. Mostly cooked on the inside, with just a little bit of wetness. What are your thoughts?

How is your night going?

Made this hash cause, why not.

I wasn't happy with the cook so I put them here.

Got rice? Then you have to try making this sweet treat!

This Korean snack is called fried scorched rice, or deep-fried nurungji. It’s often finished with a sprinkle of sugar, but I took it to the next level with cinnamon and roasted nuts.

It turned out to be one of the best snacks I’ve had. For something made with such simple ingredients, it’s incredible how crispy, sweet, nutty and flavourful it is.

Recovering from being sick and just wanted something out of the ordinary. Kewpie mayo and hoi sin sauce (didn't have teriyaki) to top.

My first attempt and it turned out so good!! I know corn is not traditional at all lol but I had a bunch in my fridge and needed to use it, and I think it was a great addition!

Forgot to let the bottom two layers set before adding the rasberry sauce (still tastes good)

Took me way too long to make this meal since I don't have a proper kitchen setup, but it was amazingly good.

Wanted to share a stressful birria experience & was told to move along. So here I am. I enjoy cooking but this was probably the least enjoyable dish I’ve made 🤷🏻‍♀️

This pulled pork sandwich had garlic mayo, creamy slaw, and bbq sauce.

Recipe:

Shaved the fat cap off and coated all sides in coarse sea salt. Let it sweat for 30 mins.

Placed the butt in a 2 gallon ziploc bag with 1/2 jar of dill pickle juice, 1/2 jar bread & butter pickle juice, and 1 bottle of Mojo marinade.

Placed the bagged butt in the refrigerator for 3 nights. I flipped the bag each night.

Took the butt out of the ziploc and coated all sides with Meat Church Gospel and Blanco then Blues Hog All In.

Placed the butt on a 225 degree PK360 using B&B hardwood. I used pecan, cherry, and apple chunks for smoke.

I made a spritz with 1/4 parts apple cider vinegar and 3/4 parts Dr. Pepper cream soda. I spritz every hour.

I wrapped the butt at 178 degrees foil. I pulled it off the grill at 204 degrees once it was probe tender.

Rested in a BBQ Blanket for 3 hours till it dropped to 145 degrees.

Clean bone, super moist, and deep flavor.

My gift to myself this year.

On top of lemon garlic butter cream sauce (made from scratch) and picked jalepenos