I Am... Instant Pot Chili
Instant pot chili is the way to go! Chili is one of those foods where everyone has a favorite style – it’s one of those regional things that people fight to the death over. Beans/no beans, vegetables/no vegetables, tomatoes/no tomatoes, ground meat or stew meat?! White chili, green chili, chicken chili, vegan chili, Cincinnati chili, serious competition chili, the list just goes on and on. I love cooking in the Instant Pot, especially soups and stews. The Instant Pot keeps all the delicious smells inside the pot, which means that the flavors stay in the food! Plus I love how quickly Instant Pot chili can come together (30 mins!) because sometimes I just don’t want to be waiting hours for a chili to stew. This version is extra special because it's somewhat based on Texas competition style chili, which means, no beans and two spice dumps. I think it's the best chili around. It's definitely worth the two spice dumps, and you can add beans if you need to.
How to make instant pot chili
- Cook the onion. Lightly sauté the onion in the Instant Pot insert with a bit of oil over high heat until soft, but not brown.
- Brown the meat. Add the ground beef the insert and brown, breaking up. Use a potato masher to help you break everything up. If there’s a lot of fat, drain most, but not all, of it off.
- Add the liquids and the first spice dump. Add in the tomatoes, tomato paste, and broth, along with the first spice dump then set the Instant Pot to high pressure for 30 minutes. Quick release when the Instant Pot is done.
- Add the second dump. Stir in the second dump of spices and simmer slightly on high to reduce if needed. Done!
Can I make instant pot chili in a crock pot or on the stove?
- For the crock pot: Use a skillet to brown the onions and meat, then add to the crock pot with the chicken stock, tomatoes, tomato paste, and first spice dump. Cook for 6-8 on low or 3-4 hours on high, stirring in chicken stock if the pot gets too dry. Stir in the second spice dump right before serving.
- For the stove: In a large pot, brown the onions and meat, then add to the crock pot with the chicken stock, tomatoes, tomato paste, and first spice dump. Bring to a simmer and cook, covered, for 1-2 hours, stirring occasionally, adding in chicken stock if the pot gets too dry. Stir in the second spice dump right before serving.
Chili powder vs chile powder
You might be wondering, what’s the difference between chili powder and chile powder, besides the “i” and the “e”:- Chili powder with an “i” is a blend of spices and ground up chile peppers to make chili stew that you can buy at the store.
- Chile powder with an “e” is ground up chile pepper (like ancho, cayenne, habanero, ghost, jalapeños, etc) and ideally nothing more.
Our chili powder recipe
- 1 tbsp green chile powder
- 1 tbsp Chimayo chile powder
- 2 teaspoons ancho chile powder
- 1 tsp smoked paprika
- 1 tsp dried Mexican oregano
- 1/2 tsp coriander
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/4 ground bay leaf
- 1 tsp onion powder
- 1 tsp cumin
Chili spice dumps
You might notice that the spices are added twice: once at the beginning and one at the end. It's not just being finicky! Adding your chili spices, called “dumps” in the pro chili competition world, is usually done in two batches so you can get the maximum flavor notes and subtleties from the spices. Some spices will get muddled when cooked for too long, so adding them in at both the beginning and the end means you get the full flavors.What even is chili, anyway?
If you ask a Texan (and the International Chili Society) a real chili is “any kind of meat or combination of meats, cooked with red/green chili peppers, various spices and other ingredients, with the exception of beans and pasta which are strictly forbidden.” Yup, that’s right: no beans! When many people think chili, they often think of beans, but for me, I’m a Texas chili lover all the way. I love the pureness of Texas chili: perfectly seasoned, tender ground beef swimming in a pool of smoky, spicy, garlicky, roasty tomatoes and broth.Beans vs no beans
There’s a saying in Texas: If you know beans about chili, you know chili ain’t got no beans. That’s because the chili that we all know and love is an offshoot of chile con carne, which originated in Texas/Northern Mexico where it butts up against Texas. Traditionally, chile con carne is a spicy stew with meat and chile peppers and no beans. Nowadays, what we call chili is essentially a stew/soup made with meat (or not meat), beans, tomatoes (or no tomatoes), and spices, but if you want to stay true to the original, the beans are out.No beans about instant pot chili
This is a chili no beans recipe. Of course, if you love beans, feel free to add them in. Personally, I love the way Texas style chili tastes: hearty, meaty, heavily spiced but not spicy, just the right amount of heat, with a stick-to-your ribs feeling you just don’t get with chili with beans. If you've never tried chili with no beans, you owe it to yourself to try it today! Unless you're just in the mood for the bean-ful chili you know and love, which is totally ok too.How do I make chili less spicy?
This is an easy fix - you can still enjoy a super flavorful bowl of chili without the spiciness of chile powders. Just make your own chili powder seasoning and reduce (or leave out entirely) all the spicy chile powders!Tips to make the best instant pot chili
- Let your ground meat sit out at room temp for 15 minutes before cooking it. If you let it come to room temp before browning, less water will cook out during the browning process, making the outsides crisp and in the insides tender.
- Do two spice dumps: this makes sure that your chili is perfectly spiced without any muddled flavors
- Chili tastes more delicious the next day - it’s science! Resting your chili overnight melds and redistributes the flavors throughout and lets the chili thicken a bit.
- Toppings! Don’t forget the toppings because sometimes that’s the best part! I love crunchy Fritos, the freshness of green onions, sometimes a squeeze of lime, shredded cheddar, sour cream, cilantro, sliced jalapeños, and avocados. The chili you see above is orange because of all the sour cream in it and it's the best thing ever.
Instant Pot Chili
Maybe the best thing you could ever make in your Instant Pot
- instant pot
Instant Pot Chili
- 1 tbsp oil
- 1/2 cup medium onion (diced)
- 1 lb ground beef (lean preferred)
- 14 oz crushed tomatoes (one small can)
- 6 oz tomato paste (one small can)
- 1 cup chicken stock (no sodium preferred)
- 1 bay leaf
Spice Dump 1
- 1 tbsp chili powder (store bought or our mix above)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp ground cayenne pepper
- 1/4 tsp black pepper
Spice Dump 2
- 2 tbsp chili powder (store bought or our mix above)
- 2 tsp ground cumin
- 2 tsp onion powder
- 2 tsp garlic powder
- 1/4 tsp ground cayenne pepper
- 1 tbsp hatch chile powder (optional)
Add the oil to the Instant Pot on saute high. When hot, add the onion and cook, stirring, until soft, but not brown. Add the meat along with salt and pepper (to your preference) to the pot and cook, breaking up. You can use a potato masher to help break up all the meat. Cook just until the beef breaks up and the meat is no longer pink.
Stir in the crushed tomatoes, tomato paste, chicken stock, bay leaf, and first spice dump. Put the lid on, set the pressure to high and cook time to 30 minutes. Quick release the pressure when cooking time is completed.
Give the chili a stir, and add in the second spice dump, tasting and adjusting with salt and pepper as needed. Enjoy!
For the crock pot: Use a skillet to brown the onions and seasoned meat, then add to the crock pot with the chicken stock, tomatoes, tomato paste, and first spice dump. Cook for 6-8 on low or 3-4 hours on high. Stir in the second spice dump right before serving.
For the stove: In a large pot, brown the onions and seasoned meat, then add to the crock pot with the chicken stock, tomatoes, tomato paste, and first spice dump. Bring to a simmer and cook, covered, for 1-2 hours, stirring occasionally. Stir in the second spice dump right before serving.
I Am... Egg Fried Rice
Egg fried rice is my favorite. It’s kind of silly, because it’s the most basic of all fried rice, but there’s something about eggs and rice that just go together. Egg fried rice is delicious in it’s simplicity: soft scrambled eggs, perfectly crisp and fluffy rice, all accented by aromatic green onions. I season my egg fried rice with garlic and ginger and just a hint of white pepper. Simple comfort food at it’s best! I could eat egg fried rice all day everyday and never tire of it. If you love egg fried rice too, read on for all the tips and tricks to making the best egg fried rice of your life.
How to make egg fried rice
- Prep all the ingredients. Because fried rice is about speed cooking on high heat, it's helpful to have everything prepped and ready to go. Slice up the green onions in one bowl, lightly beat the eggs in another, and make a simple seasoning in a last bowl (more on that below).
- Season your rice. See below for my specific seasoning mix. Stirring the seasoning mix into cold rice has several benefits. It seasons the rice, breaks it up so that all the grains are separate, and hydrates everything so you don’t have dry rice kernels. The heat of frying the rice evaporates the chicken stock and you’re left with flavor coating each rice grain. The oil in the seasoning mix also helps you not use as much oil when frying. It’s genius! I can say that because Mike invented it. I love this method so much. Trust me, it works!
- Fry. Heat up a bit of oil in a wok and add the whites and light green parts of your green onions. Stir briefly then add the lightly beaten eggs. You want to fry your eggs so that they’re just set. When they’re done, remove them from the wok.
- Crisp. Add a tiny bit more oil, turn the heat on high and add all the rice and cook, stirring occasionally until the rice is hot, toasty, and crisp. You don’t need to move the rice around too much, the goal is to let it crisp up. When it’s hot and toasty, add the eggs back in and mix everything up. Stir in the green parts of the green onion and it’s time to eat!
Egg fried rice seasoning
I mix up a bit of chicken stock (you can use water if you don’t eat chicken) with oil, garlic power, ginger powder, salt, white pepper, and a bit of sugar. Using garlic and ginger powder gives you all the flavor without chopping or tiny bits. I love garlic and ginger powder because it’s simply garlic and ginger, dehydrated and ground up.The right kind of rice
You'll hear that good fried rice is made with day old rice, and that's certainly one way to do it, but most Chinese restaurants don't have time or fridge space for that. What they do is make rice on the drier side (1:1 water to rice ratio) and spread it out on a baking sheet to dry it quickly. You can also fry the rice in the wok on low at first to dry out the rice before turning up the heat to crisp it. This is a more traditional Japanese method, and it's the method we use at home.Egg fried rice ingredients
- rice: cold, day old rice is best, but if you have to use fresh rice because you’re desperate, you can do it: be sure to spread it out and try to cool it down so it’s not hot and steamy. More on what kind of rice you want below.
- eggs: this is an ultra luxurious egg fried rice with a 1 cup of rice to 1 egg ratio. You can use less egg if you like but the fluffy eggs are the best part!
- green onions: Slice up two big bunches of green onions, keeping the greens and whites/light green parts separate.
- seasoning: We’ll be using chicken stock, ginger, garlic, and white pepper to season. There’s also just the tiniest bit of sugar - it adds contrast and accents the rice so you get the barest hint of sweetness. Note: if you don’t eat chicken, you can use a bit of water with an extra pinch of salt.
What kind of rice do I use for fried rice?
To be honest, you can use any kind of rice for fried rice! At home we mostly use Koshihikari or Kokuho Rose, but growing up, fried rice was day old jasmine rice. Now, I totally prefer fried rice made from Japanese rice. The kernels are so plump and chewy. If you haven’t tried it, please do, it’s a whole new world of fried rice, especially if you’re looking to make a Din Tai Fung fried rice copycat. Din Tai Fung uses Nishiki rice, a Californian grown medium grain rice that is super similar to Kokuho Rose or Calrose.Do I need a wok for fried rice?
The answer is yes and no. You don’t need a wok, but if you have one, use it. A wok, with its different heat zones, due to its cute round shape, is ideal for frying and tossing, perfect for fried rice. If you use a wok, you’re going to get some wok hei, that essential smokey essence you get when you get when you use a wok over hot heat. Chinese people are crazy about wok hei, which means “wok breath” and if you want that authentic fried rice flavor, a wok is how you’re going to get it. A good carbon steel wok is usually not too expensive and will last you a lifetime. If you have a gas stove, you’ll want a wok that is perfectly round on the bottom. If you are on electric or induction, you need to get a flat-bottomed wok. In either case, it’s best to get a pre-seasoned one so you don’t need to remove the handle and season it yourself. If you don’t have a wok, using a cast iron or non-stick pan is perfectly acceptable, just make sure it it’s big enough and remember that with non-stick, don’t turn up the heat as much. Of the multiple kinds of non-stick pans out there, a ceramic/non-teflon coating is your best bet.How much oil do I need for fried rice?
If you want delicious, restaurant quality fried rice, you’re going to need oil. Hot oil helps the rice move around and distributes heat and flavor. Fried rice shouldn’t be oily, but it does have oil in it! Having said that, please don’t go overboard, no one likes super oily fried rice.What to add to egg fried rice
I love the simplicity of egg fried rice, but the beauty of it is that you can essentially add anything to it to customize it for your very own. Go the classic Din Tai Fung route and top with with some plump and juicy shrimp, or add in cubes of bbq pork, or diced chicken. Pictured: ham and egg fried rice.What to serve with egg fried rice
- green and crisp garlicky gailan
- quick and easy homemade char siu
- home style classic Chinese tomato eggs
- juicy Taiwanese popcorn chicken
Egg Fried Rice
If you love egg fried rice, read on for all the tips and tricks to making the best egg fried rice of your life.
- Wok
- 1/4 cup chicken stock (no sodium preferred)
- 1 tsp salt
- 2 tsp ground ginger
- 2 tsp garlic powder
- 1/2 tsp ground white pepper (optional)
- 1/2 tsp sugar
- 4 tbsp neutral oil (divided)
- 2 bunches green onions (sliced)
- 6 large eggs (lightly beaten)
- 6 cup rice (cooked, day old jasmine preferred)
In a small bowl or liquid measuring cup, whisk together the chicken stock, salt, ground ginger, garlic powder, white pepper, sugar, and 1 tablespoon oil. Mix the sauce into the cold rice, breaking up the rice, until you coat all the the grains of rice. Set aside.
In a bowl, whisk together the eggs with a pinch of salt.
Heat up 1 tbsp of oil in a wok or frying pan and add the white parts of the green onion, and fry for 30 seconds.
Add the eggs to the hot wok and scrabble the eggs until mostly set, but slightly runny. Remove from the word and set aside.
Heat up 1 tablespoon of oil to the wok and add the rice, stirring occasionally, until the rice is crispy and hot.
Add the eggs back into the wok, mixing and breaking up so everything is evenly distributed.
Add the remaining green onions, toss, and enjoy hot!
I Am... Elote (Mexican Street Corn) Recipe
If you love corn, you’ll fall in love with elote: grilled corn on the cob smothered with mayo and topped with cheese, lime, and chile. It’s smoky, sweet, creamy, tangy, corny deliciousness. It’s fresh corn season! I keep seeing buckets of fresh corn for sale and when I do, I can’t resist making elote. I love, love, love street food at home and elote is no exception. It’s easy to make and so worth it. Let’s do it!
What is elote?
Elote, aka Mexican street corn, is a way of preparing corn on the cob. Fresh ears of char-grilled corn covered in mayo or crema (a type of Mexican sour cream) and then topped with cotija (Mexican cheese), chile, and a generous squeeze of lime. It’s the perfect snack or BBQ grilling side dish.How to make elote
- Grill - Griller’s choice: husked or unhusked, it’s up to you. Grill the cobs over hot until the corn starts to char and the kernels are juicy, sweet, and almost bursting.
- Mix - Make the sauce by mixing mayo or creama with lime juice and lime zest.
- Slather - When the corn is ready, generously slather each ear with the sauce.
- Dust - Cover the smothered ears of corn with cotija, chopped cilantro, and a sprinkle of chile powder.
- Serve - Enjoy immediately with any extra sauce and toppings on the side.
Elote ingredients
Now that you know what it is, it’s time to make it. Here’s what you’ll need:- corn on the cob - fresh sweet corn, best from May through September. The sweetness and crunch of corn work beautifully with the tangy, savory, spicy flavors.
- mayo or crema - this is what’s going to give your elote richness and flavor. Both mayo and crema are popular for elote, but mayo is more of a common fridge item. That being said, crema, or Mexican sour cream, is delicious! It’s a slightly thick, drizzlable tangy sauce that tastes a little like sour cream.
- limes - use the whole lime! The zest adds a delightful zing and squeezes of fresh lime juice bring everything together.
- chile powder - spicy, sweet, and just a little heat. Use your favorite chile powder. Chile powder will give you smokiness and heat. That is, don’t use a chili spice mix, but ground up chile peppers. We like chipotle chile powder, ancho chile powder, or even Tajin. Usually, we go with chile powder so we can control the salt content ourselves, but you can also try Trader Joe’s Everything but the Elote seasoning blend or other seasoning blends.
- cotija cheese - crumbly, salty, a little bit firm, there’s nothing quite like cotija, a Mexican cheese. Made from cow’s milk, it comes in young or aged and the difference is mild with more moisture and dryer and firmer. You can usually find it in the cheese area. If you can’t, a passable substitute is parmesan.
- cilantro - fresh cilantro adds a nice herby-ness and aroma.
How to choose the best corn on the cob
Look for cobs with bright green, tightly wrapped, slightly damp husks. The little fluff at the top, called a corn silk tassel should be a golden light color with silky, distinct strands. When you gently squeeze the cob, it should feel firm and plump.What kind of cheese for elote?
The gold standard for elote is cotija, a firmish white Mexican cheese that’s mild and salty. It comes both young and aged and both are delicious, with the younger being a bit more mild and the aged having more flavor. If you can’t find cotija, you can also go with queso fresco, which is mild and milkier. If you don’t have access to either, parm or mild feta is delicious as well.What kind of chile powder for elote?
In Mexico, they typically use chile pequin. Pequin peppers are tiny and cute but pack a punch. For the powder, dry pequin are ground into powder. It’s citrusy and nutty, smoky and spicy. You can find it online in Mexican grocery stores, or sometimes in the international aisle.Do you need to cook corn before grilling?
Nope! You can eat fresh corn raw. Of course, just because you can, doesn’t mean you should. That being said, you don’t need to cook corn before grilling. If you’re wondering why we are grilling corn if you can eat it raw, it’s because corn tastes even better cooked. Grilling makes the corn sweet and tender while adding smokiness.Can you make elote without a grill?
Yep! You can simply boil, steam or microwave your corn and skip out on the grilling. Your corn won’t have a signature smoky grilled flavor but it will still be delicious. You can also grill/char corn on a grill pan or in a frying pan on the stove. Simply heat a frying pan or grill pan over medium-high and cook, turning the cobs, until slightly charred.Elote in a cup
Most corn-on-the-cob eaters know the pain of corn floss. No more! Elote in a cup aka esquites has all the deliciousness of on the cob without the pesky undignified gnawing. Elote en vaso or corn in a cup is super popular. Little cups of steaming hot corn dressed with lime, creama, cheese, and spice spooned up and sold on the streets of Mexico. Simply cut the corn off the cob before dressing it and you’ll have corn floss no more.How to cut corn off the cob
I like laying corn flat on a cutting board and cutting. The kernels stay intact and it’s not at all messy. I think it’s the safest way to cut corn off the cob.- Place the ear of corn flat on a cutting board
- Use a chef’s knife along one side of the ear of corn and cut off the kernels.
- Flip the flat side so it’s on the surface of the cutting board and is stable. Cut off another side, flip and continue until all the corn is off the cob.
- That’s it! Hope you get a chance to enjoy some elotes this summer! I’ll be enjoying mine out of a bowl (not a cup, a cup is too small) to avoid cornfloss.
Elote (Mexican Street Corn)
- 4 ears corn
- 1/4 cup Mexican crema (or mayo)
- 1 lime (zested and juiced)
- 1/3 cup cotija cheese (crumbled, about 3oz)
- 2 tbsp cilantro (chopped)
- 1/2 tsp chile powder (or to taste)
Shuck the corn, removing the husks (or leaving them on if desired). Grill over high to medium-high, flipping as needed, until tender and charred, about 8-10 minutes.
Mix the mayo and crema together with the lime juice and zest.
Remove the charred, cooked corn from the grill. Brush or generously spoon on the sauce then top with cotija, cilantro, and chile powder to taste.
Enjoy!
I Am... Buldak Carbonara
Creamy, spicy, addictive ramen, in less than five minutes - buldak carbonara is the perfect mix of carbs, spicy, and sauce goodness. If you’re a fan of ramen, you’ve probably heard of Samyang Instant Ramen. They’re the Korean company that makes instant ramen classics like Buldak Hot Chicken, Buldak Hot Chicken with Cheese, and, of course, Buldak Hot Chicken Carbonara. I love instant ramen. I love it a lot. But I definitely don’t love it as much as that little girl who cried tears of joy when she received a 5 pack of spicy buldak carbonara for her birthday. She was so incredibly happy and grateful and it just warmed my heart. It also made me wonder, how the heck is her spice tolerance so high? Because even though buldak carbonara isn’t as spicy as the regular hot chicken buldak, it is still pretty darn spicy! If you’re not instant ramen obsessed, you might be wondering what the heck is buldak carbonara. It’s gone pretty viral on TikTok because it’s creamy, glossy, and delicious-looking. It also happens to be pretty darn spicy and people like watching people when they eat spicy things - just look at how amazingly popular Hot Ones is! Side note, that Hot Ones episode with Sydney Sweeney 🥵.
What is buldak carbonara?
Buldak carbonara is a flavor of instant ramen from Samyang. It’s part of a ramen line that features super hot-n-spicy ramens. The buldak carbonara flavor comes in a pink pouch with a cute drawing of a hot chicken on it. I think the pink denotes the fact that it’s less spicy than the fire red 2x spicy buldak. Essentially, it’s a hot and spicy chicken ramen but with a carbonara-inspired sauce that is creamy thanks to the extra little packet of cheese.How to make homemade buldak carbonara
If you don’t have access to Samyang buldak carbonara and are craving it hard, you can make your own at home! I’ve heard that the carbonara flavor is sold out a lot, but thankfully there’s a homemade hack!- Gather. Start by gathering your ingredients. It’s not as simple as opening a pack of buldak carbonara, but you gotta do what you’ve got to do. You’ll need some ramen noodles, gochujang, soy sauce, sugar, chicken boullion powder, garlic powder, black pepper, 1 egg yolk, milk powder, and freshly grated parmesan.
- Mix. Add gochujang, soy sauce, sugar, chicken boullion powder, garlic powder, pepper, milk powder, parmesan, and one egg yolk to a bowl. Whisk until everything comes together, then set aside.
- Cook. Bring a pot of water up to a boil and cook your noodles of choice according to the package ingredients. Save 1/2 cup of the hot noodle water then drain your noodles.
- Stir. Add 1/4 cup of the hot noodle water to the bowl with your sauce mix. Whisk it all up until it’s smooth.
- Toss. Add the sauce into the pot that has the noodles and mix and toss until the sauce is glossy and coats and clings to the noodles, adding hot noodle water, bit by bit if needed to loosen the sauce. When the noodles are nice and saucy, remove from the heat.
- Enjoy. Scoop your noodles out into a bowl or eat them straight from the pot, no side eye here! Time to get your spicy on!
Buldak carbonara ingredients
For homemade buldak carbonara, you need all the regular ingredients in buldak sauce, plus:- milk powder - milk powder is amazing. If you haven’t tried it, it’s one of those not-so-hard to get ingredients that is a solid pantry staple. You can find it in the baking aisle sold in bags. Milk powder is milk that has been dehydrated and powdered for shelf life and ease. Add water to it and it becomes milk! It’s what’s going to give our buldak carbonara that creamy feel and is what is in Samyang’s powder packet.
- cheese - we’re going to go with freshly grated parmesan cheese because as much as I love cheese powder, I have no idea where to find it. Just make sure you grate your parmesan super finely.
- egg yolk - instant buldak carbonara doesn’t have eggs in it but since we’re doing this homemade style, egg yolk is going to make your carbonara so much better by adding thickness, richness, and flavor.
How to make instant buldak carbonara
When you open up the package of noodles, you’ll see it comes with a noodle cake and two sauce packets, one that’s liquid, and one that’s the cream powder.- Boil. Start off by adding 2.5 cups of water to a saucepan and bringing it to a boil over high heat.
- Cook. When the water is bubbling rapidly, add the noodles and set a timer for 5 minutes. If you like your noodles al dente and chewy, go for 4 minutes. Use a pair of chopsticks or a fork to gently break up the noodles after 2 minutes.
- Save. Use a measuring cup to carefully scoop out 1/2 cup of the hot noodle water. If you don’t want to measure out 1/2 cup of hot noodle water, you can simply drain the noodles, making sure to leave enough hot water in the pot to stir into a smooth sauce.
- Drain. Drain the noodles then add the 1/2 cup of hot water back into the pot.
- Mix. Add both of the seasoning packets and mix, mix, mix.
- Enjoy immediately!
What does buldak carbonara taste like?
Creamy, cheesy, spicy, and delicious! Buldak carbonara tastes super similar to the original spicy buldak fire noodles. That is, hot and spicy. There’s a cheesy, smooth and creamy element to it, thanks to the cheese packet. That helps tone down the spice compared to regular buldak noodles. It’s a cheesy, creamy, spicy noodle. Unlike carbonara, Samyang buldak carbonara doesn’t include pork or egg.Is buldak carbonara spicy?
Yes! Don’t be fooled. Buldak carbonara doesn’t look as fiery hot as regular buldak, but it still packs a punch and is spicy. On the spice level, Samyang rates buldak carbonara a level 3 spicy. For reference, the original buldak is a 4 and the 2x spicy buldak is 5. Technically, Samyang doesn’t think buldak carbonara is incredibly spicy, but it really depends on your spice tolerance.Can you make buldak carbonara less spicy?
Yes, you can, but it won’t be as flavorful. A lot of the flavor in the instant pack of buldak carbonara is in the spice packet. That being said, try this, which will make it less spicy!- In a shallow bowl, add 1 egg yolk, 1-2 tbsp kewpie mayo, 1/2 the package of liquid buldak sauce, the cheese powder, and 2 tbsp cream. Whisk everything together until smooth.
- Cook the noodles according to the package directions, then scoop your noodles directly from the pot into the bowl with your sauce. Toss, mixing well until the noodles are saucy.
- Top with as much shredded cheese as you like and enjoy!
How do you make buldak carbonara less spicy?
If you’re looking for a less spicy version of buldak carbonara and don’t want to sacrifice flavor, look for Samyang’s cream carbonara buldak. The package looks almost the same but is a slightly lighter pink. The chicken on the package is also floating in the air in a hot air balloon instead of sitting in a pot.Cream Carbonara vs Buldak Carbonara
Compared to buldak carbonara, the cream carbonara is a 2 on the Samyang spicy scale. It’s less spicy but still has a nice kick to it. The buldak sauce it comes with is looser and not as fiery red. It’s a slightly milder, more creamy and cheesy buldak ramen. I prefer it over the regular carbo!What to add to instant ramen
Like all ramen, you can top your buldak carbonara with anything and everything! Some popular add-ins/toppings are:- tteokbokki - add some chewy tteokbokki rice cakes (pictured below) to the water while the noodles are boiling for extra carbs on carbs. After all, this is carbo ramen!
- egg - you can add eggs in so many different ways, whisking an egg yolk into the sauce mix, topping with a fried egg, topping with a boiled egg, or even just adding egg to the noodles after they’re mixed for a poached egg approach.
- cheese - yep, there’s already cheese in buldak carbonara, but does anyone ever say no to more cheese? Sprinkle on shredded cheese and cover your noodles with a lid to make sure the cheese melts down into creamy, stretchy cheese pulls. Or, you can stir in some cream cheese for an extra creamy sauce.
- seaweed - crushed up seaweed snack, strips of seaweed, or even using seaweed snack to scoop up your noodles is a pro move.
- protein - anything goes! You can lean into the carbonara of it all and do some bacon or pork belly. Maybe use a can of tuna or add whatever leftover protein you happen to have in your fridge. Steak slices would be super luxe too.
- sesame seeds - toasted sesame seeds add aroma and a bit of crunch.
- green onions -thinly slice green onions add a bit of freshness and greenery.
- kewpie mayo - kewpie mayo can help ease the spice and add creaminess.
Homemade Buldak Carbonara
Buldak carbonara is the perfect mix of carbs, spicy, and sauce goodness
- 1/4 cup finely grated parmesan
- 2 tsbp milk powder (or milk)
- 1 tsbp gochujang (or to taste)
- 2 tsp soy sauce
- 1 tsp chicken bouillon
- 1 tsbp rice vinegar
- 1 tsp garlic powder
- 1 tsp sugar
- 1/2 tsp toasted sesame oil
- 1-2 egg yolks (use double the egg yolks for extra richness)
- 1 portion noodles (of choice, see notes)
In a bowl, whisk together the parmesan cheese, milk powder, gochujang, soy sauce, chicken bouillon, rice vinegar, garlic powder, sugar, toasted sesame oil, and egg yolk (or 2 for extra richness). Mix until well combined.
Bring a pot of water up to a boil and cook your noodles according to the package instructions. Save 1/2 cup of the noodle cooking water and drain the noodles, leaving them in the pan.
Stir 1/4 cup of the hot noodle water into the sauce then add the sauce to the noodles in the pot, tossing to coat. Add more of the hot reserved noodle water as needed, while mixing, over low heat, until the sauce is smooth and creamy and clings to the noodles. Remove from the heat and enjoy!
Estimated nutrition does not include noodles of choice (we recommend samyang or nongshim shin noodles).
I Am... Lemon Pepper Chicken
This lemon pepper chicken served with cous cous is the answer to all your dinner questions. After a long day, there’s nothing I want more than to order in. But then I think: I need to do the adulting thing and the next best thing I can think of is a really easy to make dinner. Something fast, and delicious that requires minimal prep and maximal chill time. Let’s face it, chicken and carbs is always the answer.
What is lemon pepper chicken?
The name is pretty self explanatory: lemon and pepper and chicken. The name comes from the seasoning, creatively named “lemon pepper.” Most lemon pepper chicken is simply chicken sprinkled with store bought lemon pepper. Store bought lemon pepper is made with granulated lemon zest and cracked black peppercorns. The store bought version sometimes contains things like salt, sugar, granulated garlic, and citric acid. It’s a pretty easy flavor profile to mimic. As easy as it would be to shake on some seasoning, making this lemon pepper chicken is just as easy and a thousand times more delicious. Think: fresh juicy lemon slices, with the help of the oven heat, turning jammy and extra sweet while mixing with savory chicken juices to create the most delicious sauce. The sauce is pure gold and perfect for scooping over cous cous (or rice!). Those fluffy little kernels just soak it up turning into tiny little bits of pure flavor.How to make lemon pepper chicken
- Prep. Pull bone-in skin on chicken thighs from the fridge and place them in an oven proof-dish. Season them with salt and pepper and let them hang out and temper on the counter while you finish off your prep.
- Heat. Turn on the oven - we want it hot, 450°F hot so the chicken gets nice and brown on the tops and the lemons caramelize and release all their juice.
- Chop and mix. While the oven is heating and the chicken is tempering, peel 2 shallots and halve them. Wash some dill, roughly chop, and set aside. Wash and zest a lemon, setting the zest aside for later. Cut the lemon in half. Thinly slice half of the lemon and nestle the slices into the baking dish with the chicken. Juice the remaining half of the lemon into a small bowl. Mix in olive oil, oregano, and a pinch of salt and pepper to the lemon juice.
- Bake. By now your oven should be hot. Pour the lemon pepper sauce into the baking dish and place on the middle rack of the oven and roast for 20-30 minutes, depending on size, or until cooked through.
- Boil. When the chicken is almost done cooking, it’s time to make the cous cous. Bring a pot of salted water to a boil. When it’s bubbling, remove the pot from the stove, stir in your cous cous, cover, and let it steam.
- Fluff. When the cous cous is done, remove the lid, fluff, season with salt and pepper. Toss with olive oil and your prepped dill and lemon zest.
- Serve. When the chicken is done, serve, spooning up those delicious lemon-y, pepper-y, chicken-y juices onto the cous cous. Enjoy!
Lemon pepper chicken ingredients
- chicken - bone-in, skin-on chicken thighs please! Not only are they generally the cheapest cut of chicken, they happen to be the most flavorful and most forgiving. The skin and bone both prevents the chicken from over cooking. If you must, you can definitely use boneless skinless thighs or even chicken breast, but make sure you keep an eye on the time, they’ll cook a lot faster.
- olive oil - use the good stuff, but not the stuff that you don’t heat. Ie, use a high heat olive oil, not a finishing olive oil. As always, an extra virgin olive oil with a light and mild, unassertive flavor that will disappear into the background going to taste best.
- oregano - oregano adds a warm, earthy, lemon-y, slightly peppery flavor to this dish.
- shallots - I love shallots because they’re delicate and sweet with a less onion-y flavor. Plus their pretty purple color adds a vibe.
- lemon - a fresh lemon is going to give us zest (along with all those amazing lemon oils) and juice.
- pepper - freshly cracked black pepper is what you want here. Freshly cracked pepper has that amazing floral, earthy, spicy, pepper flavor we’re looking for. I don’t specify how much pepper in this recipe because really, it’s up to you! I know some people find black pepper spicy and some people find it incredibly mild. Add pepper to your desired taste. That being said, Mike and I are black pepper fiends and recently got some extra bold Tellicherry peppercorns, the best of the best in peppercorns. They’re punchy, bold, and incredibly peppery.
- cous cous - tiny little balls of pasta that are filling and fun to eat, more on cous cous below!
- dill - some chopped dill adds a herb-y brightness to your cous cous, making it irresistible.
What to serve with lemon pepper chicken
Personally I think cous cous is the perfect accompaniment to lemon pepper chicken. It’s filling, fast to make, and fun to eat. Of course you can’t go wrong with rice or roasted potatoes either!What is cous cous?
Contrary to popular belief, cous cous isn’t a grain, it’s a pasta! If you’re not too familiar with cous cous, you’re in for a treat. Cous cous are tiny steamed balls of crushed semolina. It’s usually served with stew or in salad. They are light and fluffy and are kind of like tiny tiny little roughly-shaped balls of pasta. Most of the cous cous that’s sold in stores in North American is pre-steamed and dried which makes it basically instant. All it takes is a quick five minute steam, making it way faster than rice, pasta, or other grains. You can find cous cous in the rice and grains aisle or online.How to cook cous cous
Measure out how much cous cous you want to make, then add the exact same amount of water to a pot or saucepan with a lid. Bring the water to a boil and when it’s boiling, stir in the cous cous, cover the pot, then remove from the heat. Let the cous cous steam for 5 minutes, then remove the lid and fluff. Your cous cous is done!Cous cous to water ratio
The ratio for water to cous cous is 1:1 which makes it incredibly easy to remember. That’s its! Who knew I could write so much about lemon, chicken, and cous cous!??!Lemon Pepper Chicken with Lemon and Dill Cous Cous
Oven baked lemon pepper chicken thighs served with lemon dill cous cous
Lemon Pepper Chicken
- 4 bone in skin on chicken thighs
- 1/4 cup olive oil
- 1 tsp oregano
- 2 shallots (peeled and halved)
- 1 lemon
Dill Cous Cous
- 1/2 cup cous cous
- salt and pepper to taste
- 2 tbsp chopped dill
- 1-2 tbsp extra virgin olive oil (or to taste)
- lemon zest
Heat the oven to 450°F. Place the chicken thighs and shallots in an oven proof dish, and season with salt and pepper. Leave the chicken on the counter to temper while you prep the rest of the dish.
Zest the lemon and thinly slice half the lemon. Juice the other half of the lemon in a small bowl. Mix in 1/4 cup olive oil into the lemon juice and stir in the oregano. Season with salt and pepper.
Top the chicken with the lemon slices and pour on the sauce. Roast for 20-30 minutes, depending on the size of the thighs, or until the meat is cooked through.
While the chicken is cooking, make the cous cous: Bring 1/2 cup salted water to a boil. Add 1/2 cup cous cous, stir and cover. Remove from the heat and let stand for five minutes. Fluff and season with salt and pepper. Toss with the olive oil, dill and lemon zest.
Serve the chicken (spoon the juices up as well) on top of the lemon cous cous, finishing with the lemon zest and extra fresh dill. Enjoy immediately.
I Am... Tokyo Food Guide: Where to Eat the Best Udon in Tokyo
Are you here because you want to know where to eat the best udon in Tokyo? Don't worry, I've got your back, especially if you invite me to the udon bar with you!
Read More →
I Am... Tiktok Ramen
Hello! I’m back at it again with a recipe for Tiktok ramen. I’m pretty sure I’m addicted to Tiktok and all the viral food hacks they have - I’m HOOKED. This Tiktok ramen was too easy to not try. I had all the ingredients in the pantry so it made for a quick and satisfying lunch. It was delicious! Tiktok ramen is saucy, slightly sweet, full of umami, and really good. The flavors kind of remind me of an extra garlicky version of one of my all time favorite instant noodles: Indomie Mi Goreng, which is a take on Indonesian fried noodles. I feel like everyone has their own favorite way of making instant ramen. To be honest, I think instant ramen is one of the greatest inventions out there! The person who invented it, Momofuku Ando, a Taiwanese-Japanese inventor, has a quote that I love: Human beings are noodle beings. I am definitely a noodle being and all I want to do is eat noodles and live that noodle life.
What is Tiktok ramen?
Tiktok ramen is where you use instant ramen noodles, ditch the seasoning packet, and make your own sauce. Unlike soup-y ramen, Tiktok ramen is a soup-less ramen, kind of like mazemen or sesame noodles. Ramen noodles are tossed in a garlic butter soy brown sugar sauce, cooked with an egg and finished with a sprinkle of everything bagel seasoning.Does Tiktok ramen taste good?
In a word: YES! Tiktok ramen is sweet and savory with added richness from the butter and egg, and just a hint of spice. Super addictive.How to make Tiktok ramen
- Cook your instant ramen. Don’t overcook it - mushy noodles are a travesty. Instant ramen should have an al dente bite. Pop the noodles into boiling water, set a timer, use a pair of chopsticks to loose the them up, and when the time is up, instantly drain them and set them aside. Pro tip: if you’re a true noodle lover, cook the noodles slightly less than the suggested cooking time, they will cook up a bit more while you’re tossing them in the sauce. This way you’ll have perfectly al dente noodles.
- Make the sauce. In a pan, heat up the butter over low heat. Add the garlic and cook until soft. Stir in the crushed red pepper, then the brown sugar and soy sauce.
- Toss. Add the drained noodles to the pan, turn up the heat, and toss to coat.
- Cook the egg. Push the noodles to one side and add an egg to the pan and scramble until just set.
- Serve. Place the noodles in a bowl and finish with sliced scallions and everything bagel spice. Enjoy hot!
Tiktok ramen ingredients
instant ramen - choose your favorite brand of instant ramen. The flavor doesn’t matter because you’re not going to use the seasoning packet. Our favorite noodles are Nong Shim Shin Ramyun because of how thick the noodles are.- butter - just bit of butter is melted down to cook up some garlic.
- garlic - you need about 1 teaspoon of chopped or minced garlic. Or, if you’re a garlic lover, use as many cloves as you can handle.
- brown sugar - the brown sugar adds a bit of caramel sweetness and color. If you don’t have brown sugar, you can use regular sugar or even honey.
- soy sauce - use your favorite soy sauce - we like Yamasa or Kikkoman.
- crushed red pepper flakes - you can add as many chili flakes as you like or leave them out all together, depending on your spice tolerance.
- egg - throw an egg on it because ramen without an egg isn’t even ramen.
- everything bagel spice - make it rain everything bagel spice!
Proteins
Do you want proteins to make this a full meal? Asian kids know: adding firm tofu, ground beef, shredded chicken, or (if you want to get fancy) boiled shrimp to instant ramen is the key to a happy tummy. The tofu and the ground beef you can easily fry up in the same pan before you make the sauce. For the shrimp and the chicken, just throw it into your noodle water for a few minutes (until fully cooked) and you're good to go!Why everything bagel spice?
Everything bagel spice is LIFE. Also, when you think about it, everything bagel spice is essentially furikake, which is Japanese rice seasoning. Furikake is a seasoning made up of toasted sesame seeds and seaweed and is eaten on rice and noodles. In Japan, they even have furikake chips. It makes sense that Tiktok ramen uses everything bagel spice to dress up ramen, after all they have sesame seeds in common.How to make homemade everything bagel spice
If you don’t have any everything bagel spice, it’s super easy to mix up your own. In a small bowl, mix together: 1.5 tbsp toasted sesame seeds 1 tbsp each poppy seeds, minced garlic, and minced onion 1 teaspoon coarse or flaky salt Sprinkle it on everything!Best ramen noodles
Our favorite brand of ramen is Nongshim, a Korean brand. They’re incredibly popular, both in Korea and all over the world. There’s actually a Nongshim noodle factory in LA and we visited it once. It was amazing! The chew and thickness of Nongshim noodles is just perfect. We usually buy either Shin Ramyun or Shin Black. Both have amazing texture.If you’re looking for other quick and easy noodles, try these
Happy noodling!Tiktok Ramen
Tiktok ramen is instant noodles stir fried with butter, garlic, egg, and soy sauce. It's saucy, sweet, full of umami, and really good.
- 1 package instant ramen (Korean brand preferred)
- 1 tbsp butter
- 1 tsp garlic (minced)
- 1/4 tsp red pepper flakes (or to taste)
- 1 tsp brown sugar
- 1 tbsp soy sauce
- 1 egg (lightly beaten)
- 1 tsp everything bagel spice (or to taste)
Cook the ramen according to the package directions and drain well.
In a pan, heat up the butter over medium heat. Stir in the garlic and red pepper flakes. When the garlic is soft, stir in the brown sugar and soy sauce.
Add the drained noodles to the sauce and toss to coat. Push the noodles to one side of the pan.
Turn the heat up and add the lightly beaten egg to the pan. Scramble until set.
Enjoy hot topped with everything bagel spice.
Cooking times and estimated nutrition depend on your chosen instant noodles.
I Am... Sweet and Sour Pork
Homemade sweet and sour pork is so much easier, cheaper, and healthier than takeout. This version has less than 10 ingredients and is easier than using an app to order! Sweet and sour pork is one of the best Chinese dishes whether it is cheap takeout, from a high-dollar Michelin starred restaurant, or part of a homemade feast. It's tangy, sweet, crispy, crunchy, and deliciously porky. This better than takeout version is not only easier, it's better for you too. Best of all, it uses pork chops, which are my favorite cut of pork because they are easy to come by, easy to cook, and taste great.
How to make sweet and sour pork
- Cube the pork chops. More surface area equals more crunch: 1.5" cubes are just about right.
- Coat the pork. Put the pork in a ziplock bag or a bowl with corn starch to get a crispy coating without deep frying.
- Bake the pork. Bake (or air fry, see below) the pork at 450ºF for 40 minutes, flipping halfway through for even browning.
- Make the sauce. While the pork is baking, make the sauce with the remaining ingredients in a nonstick skillet.
- Put it all together. Take the pork out of the oven and immediately toss it in the sauce until everything is well coated. Serve with plenty of rice and other sides.
Ingredients
This is an easy pantry recipe with few ingredients, perfect for a weeknight dinner:- Pork chops - pork chops make the best sweet and sour pork. Look for thick cut chops with good marbling. Other cuts you can use include pork shoulder/butt, loin, or even boneless ribs.
- Cornstarch - cornstarch is how you get the light crispy coating. We use it pretty much all the time in asian cooking as a sauce thickener and a coating. You can't really sub it out, but if you have extra, it's pretty easy to find other recipes to use it for.
- Soy sauce - you can use any soy sauce but for authenticity, try a Chinese light soy sauce brand such as Lee Kum Kee or Pearl River Bridge.
- Rice vinegar - Rice vinegar is what gives this dish its signature tanginess.
- Ketchup - yes, ketchup - not only was ketchup originally invented in China, it’s the secret ingredient to get that unique tanginess you find in truly authentic Chinese sweet and sour pork. Ketchup plays a role in many authentic Chinese and Asian dishes.
- Vegetables - don't skip the veggies, they provide an essential crunch and brightness. Onions and bell peppers are the most essential ones, but you can add whatever your heart desires. Pineapple, whether canned or fresh, is a pretty traditional addition.
Healthy sweet and sour pork
Some people don’t know that sweet and sour pork is deep fried and not at all healthy. This version is healthier but just as delicious, with no added oil and no deep frying. It's as crispy and the sauce is as authentic as you’d find in any Chinese restaurant. We often make this for dinner instead of ordering in when we're craving Chinese.Tips and tricks
If you want the pork crispier and you have a can of cooking spray such as pam handy, hit it with a light coat of oil before you dust with corn starch to get even more crunch.Air fryer sweet and sour pork
You can air fry these instead of baking. All you need to do is switch the oven out for an air fryer. Coat the pork with cornstarch as per the recipe, then place the pork into the air fryer basket with at least 1/4" gap between pieces, in a single layer and set the air fryer to 375ºF for 8 minutes. Once done, coat with sauce as directed.Serve it with
- Fluffy White Rice
- Sweet and Sour Chicken
- Hot and Sour Soup
- Gaii Lan/Chinese Broccoli
- Beef and Broccoli Stir Fry
Sweet And Sour Pork Recipe
You won't believe how easy this no fry sweet and sour pork recipe is.
- 1 lb pork chop (cubed, or shoulder)
- 2 tbsp cornstarch
- 1/4 cup sugar
- 3 tbsp ketchup
- 2 tbsp vinegar (rice vinegar preferred)
- 1 tbsp soy sauce (light soy sauce preferred)
- 1 bell pepper (roughly chopped)
- 1/2 onion (roughly chopped)
- 1 cup pineapple (optional)
Preheat your oven to 450ºF and season your pork with salt and pepper.
Transfer your pork to a plastic bag or ziploc bag along with 1 tablespoon of cornstarch. Shake well until the pork is lightly coated and then place on an oiled tray in a foil lined baking sheet.
Bake your pork for 40 minutes, flipping once after 20 minutes.
While the pork is baking, make your sauce: add the remaining 1 tablespoon of cornstarch to 1 tablespoon of water in a cup and stir until a smooth slurry forms.
Finish making your sauce by adding sugar, ketchup, vinegar, soy sauce, corn starch slurry, and 1/4 cup of water to a pan and bringing it to a boil. Once boiling, turn the heat to low and add your vegetables. Cook until your desired doneness and then remove from heat (for us that means almost raw).
Add your pork to the sauce and toss until well coated. Enjoy!
To airfry: Coat the pork with cornstarch, then place into the air fryer basket with at least 1/4" gap between pieces, in a single layer. Set the air fryer to 375ºF for 8 minutes, then toss in sauce as directed.
Serves 2 as a main or 4 with rice and other sides. Estimated nutrition is for 4 servings.
I Am... Buc-ee’s Review: Best Ever Road Trip Stop
Have you even been to Texas if you haven’t been to Buc-ees? If you've never been, read this Buc-ee's review to learn exactly why you need to make this a stop on your next road trip! For the uninitiated, Buc-ee’s is a beloved Texas institution of gas station slash convenience store slash travel center. It’s hard to explain the hold Buc-ee’s has on Texans, and, even though I’m not Texan, on me. They have a beaver for a logo, every single road trip snack you could ever want, brisket, tacos, souvenirs, and very cutely branded apparel. I am writing this post in advance of visiting my first ever Buc-ee’s, that’s how excited I am. After the visit, I’ll let you know my impressions and if everything lived up to expectation. My main goals are: a Buc-ee’s tee and allllllll the snacks. I’m doing the research and they reconnaissance so you don’t have to. I’m back and it was more glorious than I imagined!!
What to expect during your first visit to Buc-ee’s
First off, Buc-ee’s is no tiny gas station mart - it’s HUGE. It’s truly a 24/7 travel center with endless freshly made foods, aisles and aisles of snacks and drinks, and for some reason, houseware. It’s more a shopping destination than a quick convenience stop. Second, you’ll be bombarded everywhere with Bucky the Beaver: stuffies, branded snacks, tees, inflatables, you imagine it, they’ve got it. It’s like visiting an amusement park, if amusement parks were actually gas stations. Third, Buc-ee’s prides itself on being clean. And it is! Everything, from the restrooms, to the pumps, to the parking lot, to the floors is immaculate.A review of the famous Buc-ee’s foods and snacks
That's really why we're here, after all!Beaver Nuggets
I was most excited to try Beaver Nuggets. I wanted to try them ALLLLLLLLL and I’ve boughten every package. The classic is caramel corn, but with a puffed corn nugget without any hull. It’s sweet and crunchy and like caramel kettle corn without any of the annoying bits. Beaver Nuggets also come in sea salt carmel, cinnamon, and chocolate covered.Buc-ee’s Nugees
Basically the same as the sweet nuggets, a puffed corn that’s savory instead of sweet. So far they have white cheddar, bold-n-spicy, and habanero.Gummies
Gummy candies galore! All your favorites and probably a few that you haven’t tried before like the chamoy peach rings. They’re sweet, spicy and savory thanks to chamoy, the Mexican salty, sweet-n-sour, sauce that’s served with fruit.Fudge
Fresh slabs of house-made fudge, in more than 20 flavors are sold by the pound or you can mix and match packages of pre-cut squares.Beaver Tails
If you’ve been to Canada, you’ve probably had a beaver tail pastry, but the Buc-ee’s version is totally different. Essentially a long, flat cinnamon croissant roll, it’s flaky, buttery, sweet, and cinnamon-y.Jerky
Buc-ee’s is synonymous with jerky. They have an entire daily counter that serves up fresh jerky you can buy by weight, as well as a wall of jerky packages. They come in a huge amount of flavors and they sample them too! I’m not a huge jerky fan, but I tasted the sweet jerky and the garlic jerky and as far as jerkies go, they were great.Banana Pudding
Banana pudding is a classic southern treat, but not one you’ll usually see at a gas station. If you haven’t had banana pudding before - essentially a parfait with vanilla wafers, slices of banana, vanilla pudding, and whipped cream - try it here! They come in small and large cups and are house made daily.Kolaches
Texas has a huge American Czech community and as a result, kolaches, a pillowy hand-held bread filled with sweet or savory stuffings are incredibly popular. Buc-ee’s sells them too, in a variety of sweet and savory flavors and they’re a bread-y, satisfying snack.Brisket
Walk into Buc-ee’s and you’ll immediately smell the brisket, thanks to the central counter where they’re smoking and chopping up fresh brisket all day long. They serve it up in sandwiches, tacos, or sliced or chopped.Beaver Chips
Everything is beaver themed, even the chips. But honestly, where have you ever seen freshly fried chips at a gas station? They come in brown bags, hot-n-fresh, to best accompany those beaver brisket sandwiches.Roasted Nuts
Sugar-y glazed nuts, in both regularl and cinnamon-glazed are a Texan favorite. They’re candy coated right in store and kept warm until you pick up a package for snacking on. It’s kinda like you’re at the state fair, but in a gas station!Hot Sauce
Apparently Texans like hot sauce. Buc-ee’s has their own branded craft sauces ranging from okay hot to extremely hot. We were definitely tempted to buy all of them to do a hot ones Buc-ee’s hot sauce challenge. That’s it! Buc-ee’s was everything I dreamed and more. I’m wearing my Buc-ee’s hoodie right now and am going to enjoy by cup of banana pudding. I’ll be back, Buc-ee’s! Until then, I’ll be dreaming about you! xoxo steph Read More →
I Am... How to make kimbap
I was perusing the frozen section at Trader Joe’s last week, as one does, and I noticed that they had frozen kimbap. Of course we had to try it! I didn’t even know frozen kimbap was a thing, but apparently it’s super common in Korea and at Korean grocery stores. We tried it at home and were wowed. These days you might not be able to find it in store, or if you are looking for a more fresh version, read on for the recipe to make it at home yourself.
How to make kimbap
- Make and season the rice: Sprinkle salt and toasted sesame oil over warm rice, mixing in gently.
- Prep the beef: marinate thinly sliced beef with soy sauce, sugar, and toasted sesame oil. Fry it over medium high heat until it’s cooked through, then set aside.
- Prep the spinach: blanch the spinach, then squeeze out all of the water. Season with salt and a bit of toasted sesame oil.
- Prep the carrots: massage the carrots with a bit of salt and let them soften. Squeeze out any excess water then gently fry in toasted sesame oil and let cool.
- Prep the daikon: Trim the daikon radish into the right length spears so it fits neatly onto the seaweed sheet.
- Roll: Place a sheet of seaweed, shiny side down on a rolling mat. Evenly spread rice onto the seaweed, leaving a slight gap at the top. Place the fillings in the middle of the rice covered seaweed sheet, then use the mat to tightly roll the rice and seaweed over the fillings. Repeat as needed.
- Slice: Slice the kimbap into 1/4 inch slices and arrange onto a plate.
- Enjoy: Dig in and enjoy the fruits of your labor!
Kimbap ingredients
For this kimbap we’re going to go with a classic mix of pickled daikon, carrot, spinach, and beef.- rice - short grain rice is what you need because it’s soft and slightly sticky.
- seaweed - large sheets of roasted seaweed, just like the kind used for sushi.
- danmuji - danmuji is bright yellow pickled daikon. They sell it at Korean grocery stores whole and you can cut it yourself OR you can make it at home with fresh daikon. If
- you’re making danmuji at home, make sure you do it the day before because it needs to pickle for 24 hours.
- carrot - matchstick carrots are a massaged with salt then gently cooked so they add a bright orange punch and crunchy texture.
- spinach - blanched spinach seasoned with toasted sesame oil adds a hint of softness and color.
- beef - thinly slice steak marinated with soy and a bit of sugar hints at a quick take on bulgogi.
- toasted sesame oil - toasted sesame oil is key! It adds so much flavor to kimbap.
Trader Joe’s kimbap review
Spoiler alert: I liked them! Enough to want to buy them again! Mike wasn’t particularly invested, but after tasting it, we both agreed it was pretty good. We bought one roll to try the first time and I like it so much that the next time we went to Trader Joe’s we bought two rolls. I promptly ate both of them by myself and experienced major disappointment when they were sold out on our next TJ’s run. Apparently they’re having some supply chain issues – they didn’t expect it to become such a popular item and now won’t have any more available until November. Tragedy!How to eat frozen kimbap
Having never seen frozen kimbap, I wasn’t sure how it was going to work. Kimbap is almost always freshly made then served the same day, mostly due to the rice. Cold rice, as I’m sure you know, doesn’t retain the same softness and moisture as fresh rice. For the Trader Joe’s kimbap, the instructions have you microwave it for two minutes then let it rest for one. After resting, you just eat it! You don’t need any dipping sauces because unlike with sushi, Kimbap is meant to be perfectly seasoned as-is.What is kimbap
If you’re reading all this and wondering, what is kimbap, I got you! Kimbap (or gimbap) is a Korean roll similar to a maki sushi roll with rice, seaweed, vegetables and cooked protein. The name kimbap 김밥 comes from kim/gim which means seaweed and bap, which means rice. Unlike Japanese norimaki sushi rolls, kimbap is always made with cooked protein and finished with a brush of toasted sesame oil. Kimbap is for snacking, picnics, lunch boxes, and takeout. Its convenient portability and deliciousness makes it a perfect food.Controversy
Trader Joe’s kimbap went viral on Tiktok. There were a bunch of Tiktok taste test videos, ranging from high praise to don’t waste your money. That was more than enough to cause massive interest. A casual google search led to reddit threads where people reported customers buying up to 15 rolls in one shopping trip. Add to that many people saying that kimbap is easy to make and readily available at Korean grocery stores and you have yourself a full blown kimbap controversy.When will Trader Joe’s have more kimbap?
They’re saying a restock will happen in November but some Trader Joe’s still have a lot of rolls, so maybe they’ll move them around to stores that have demand. The kimbap comes from Korea and the factory there needs time to produce more.Where else can I find frozen kimbap?
If you live near a Korean or Asian grocery store, check the frozen aisle, you might find a variety of frozen kimbap there. There are multiple imported Korean brands that make frozen kimbap.Where can I find it fresh?
Korean grocery stores sell fresh kimpab in with they’re ready to eat offerings. You can also order kimbap from a Korean restaurant. If you live in a city with a large Korean population, you should be able to find at least one dedicated kimbap restaurant.Can you make it at home?
Definitely! It’s something that all Koreans enjoy at home. It takes a bit of time to make all the components but the process of cooking the components and assembly of the rolls is simple. The most common fillings are: pickled radish, carrots, cucumber, egg, spinach, imitation crab meat, burdock, fish cake, bulgogi, tuna salad, and kimchi. A mix and match of these ingredients is what you’ll find in most kimbap. Have you tried the Trader Joe’s rolls? Will you be making your own (recipe coming soon!) or are you going to make your way to a Korean grocery store to grab some freshly made rolls? Either way, happy kimbap-ing! xoxo stephKimbap
How to make the best kimbap
- 4 cups cooked rice (short grain preferred)
- 1/2 tsp kosher salt (or to taste)
- 4 tsp toasted sesame oil
- 1/2 lb steak of choice (thinly sliced)
- 2 tsp soy sauce
- 2 tsp sugar
- 8 oz spinach (baby spinach preferred)
- 1 large carrot (cut into small matchsticks)
- 4-8 strips danmuji (see notes)
- 4 sheets seaweed
Place warm rice in a large bowl and sprinkle with 1/2 tsp kosher salt and 1 tsp toasted sesame oil. Fluff the rice, mixing the salt and and oil into the rice evenly. Let cool while you prep the other ingredients.
Marinate the thin slices of steak with 2 tsp soy sauce, 2 tsp sugar, and 2 tsp toasted sesame oil. Set aside.
Quickly blanch the spinach in boiling hot water and cool immediately in ice water. Squeeze the water out of the spinach and mix with a sprinkle of salt and a 1/4 tsp toasted sesame oil. Set aside.
Massage the carrots with a sprinkle of salt and let soften for 2-3 minutes then squeeze any excess water out of the carrots. Sauté the carrots in a non-stick frying pan over medium low heat with a 1/4 tsp toasted sesame oil until slightly soft, 1-2 minutes. Remove from the pan and let cool.
If needed, prep the danmuji by making sure it’s trimmed to fit the length of the seaweed sheets.
Fry the beef in a nonstick frying pan over medium-high heat stirring as needed until cooked through. Remove from the pan and let cool.
Place a sheet of seaweed, shiny side down, on a rolling mat. Evenly spread 1 cup of the prepared rice onto the seaweed, leaving 2 inches uncovered on the top portion of the seaweed. Place 1/4 of the beef, carrots, daikon, and spinach evenly in a neat row in the middle of the rice.
Use both hands and the mat to roll up the rice and seaweed tightly over the fillings until you reach the top of the seaweed where there is no rice. Let the kimbap sit, seam side down, while you repeat with the remaining ingredients.
Lightly brush the rolls with toasted sesame oil then slice into 1/2 inch bite size pieces and enjoy!
Quick pickled danmuji
makes 1 lb picked daikon
prep 10 minutes
pickle 24 hours
8 inch length daikon
1 cup water
1 cup rice vinegar
1/4 cup sugar
2 tsp kosher salt
1/4 tsp ground turmeric
Peel and cut the daikon into 4 inch long strips that are about 1/4 inch thick.
Combine the water, rice vinegar, sugar, salt, and turmeric in a small pot and bring to a simmer of medium heat, stirring, until the sugar and salt dissolves. Remove from the heat.
Place the daikon strips into an airtight container and carefully pour the pickling water over the daikon. Let cool, then cover, submerging the daikon in the pickling juice. Pickle for 24 hours minimum before enjoying!
I Am... A Guide to Jackson Hole, WY
Jackson, the town nestled in the valley of Jackson Hole, is known for skiing, cowboys, and two national parks: Grand Teton and Yellowstone. Whether you’re visiting to ski down the couloirs of Jackson Hole Mountain Resort or are hoping to spot bison in the Tetons, you’ll need to eat and sleep. Here’s the best of the best in Jackson Hole.
Best bakery Jackson Hole
Persephone is a beloved Jackson bakery cafe serving up specialty coffees, baked goods, breakfast, and lunch. It’s been named the most aesthetic bakery in all of Wyoming and the pastries are out of this world. Be sure to try their rotating seasonal latte (if you manage to get the pistachio crème you won’t be disappointed) and grab some pastries to go. There’s almost always a line at the cafe in Jackson, but it moves relatively quickly, especially if you’re getting something to go. Pro tip: if you’re skiing at Jackson Hole Mountain Resort, just stop by the location in Wilson (pictured below), it’s way less busy and right on the way to the mountain. Persephone Cafe - Jackson 145 E. Broadway Jackson, WY 83001 7am - 6pm daily Persephone Cafe - Westbank 3445 N. Pines Way Wilson, WY 83014 7am - 3pm dailyBest pizza Jackson, WY
If you’ve ever wanted to eat wood-fired pizza inside a James Turrell inspired dining room, check out Hand Fire Pizza. Located in the historic Teton Theater, Hand Fire Pizza is hands down, the best pizza in Jackson. You can see right into the open kitchen from the entire dining room, which is bathed in a pink to purple ombré of neon light. They use locally sourced organic ingredients, and their pizza is a mix between neapolitan and New York, about 12 inches across with a bubbly charred cornicione with a sturdy-ish but slightly softer centre. Hand Fire Pizza 120 N Cache St #1137, Jackson, WY 83001 Fri-Sun 11:30am - 9pm Mon-Thur 5-9pmBest bar Jackson, WY
The Million Dollar Cowboy bar is famous, and rightly so. The bright neon sign, saddle seats at the bar, and live music make it a must visit when in Jackson. Located in the town square, it’s honky tonk at its best. Live music, dancing, and drinks, you can’t go wrong. Plus, if you’re looking hungry for steak, you can head on upstairs to the Million Dollar Steakhouse for a real cowboy experience. Million Dollar Cowboy Bar 25 N Cache St, Jackson, WY 83001 11am - 1am dailyBest après Jackson Hole
If you’re doing après, that means you’re skiing, probably at Jackson Hole Mountain Resort, located about 20 minutes away (with no traffic) from the town of Jackson. You should do après right and stay on the mountain. The Handle Bar, with its slope side patio is the best place to enjoy a boot - yes a boot! - of beer and snacks. Shout out to the sausage platter that comes with a pickle salad and three different sausages, house made mustard, and beer cheese. It’s perfect for sharing while you warm yourself by the outdoor fire, watching everyone as they ski down the slopes. The Handle Bar 7680 Granite Loop Rd, Teton Village, WY 83025 11am - 8:30pm dailyBest Sushi in Jackson
Sushi?! In the mountains? Yes! Kampai, located in downtown Jackson, is a beautiful room with beautiful, fresh fish. Grab a seat at the bar where you can chat with the chef and ask what they recommend. Kampai is a true sushi bar experience, right in the middle of the mountains. The chef we had worked in Tokyo (at one of our now shuttered favorite Tokyo sushi restaurants!) and frequently goes back to stay in the sushi loop. Kampai’s shari, or sushi rice, is seasoned heavily with akazu, aka red vinegar, and is the perfect choice for the mountains. The seasoned rice with perfectly fresh fish and creative flavor flourishes make each piece of nigiri a delight. Pro tip: Finish with a negitoro hand roll, they way they do in Japan - very finely chopped toro and chives on top of warm seasoned rice nestled in a sheet of Japanese sourced roasted nori. Kampai 175 Center St, Jackson, WY 83001 Tues-Sat 5-9pmBest ski resort Jackson Hole
Did you know there are two ski resorts next to the town of Jackson? The mountain that you can see when you’re in Jackson is actually Snow King Resort, not Jackson Hole Mountain Resort. Don’t be fooled! Snow King is known for being steep, but if you’re in Jackson, you best be there to ski JHMR. Snow King features a smaller footprint without the variety of terrain that JHMR offers. Plus, the snow at JHMR is worlds above what the locals call Sheet of Ice King. While at JHMR be sure to take the iconic red aerial tram and get the waffles from Corbet’s Cabin! Jackson Hole Mountain Resort Teton Village, WY 83025Best Restaurant Jackson Hole Mountain Resort
If you’re looking for a hearty delicious dinner after skiing, check out Corsa, it’s Italian trattoria style food at its best. With its warm and inviting room -there are fireplaces scattered throughout the dining room as well as a pizza bar facing a pizza oven- it’s utterly cozy and the perfect snowy vibe restaurant. The bar is beautiful and there are plenty of drinks to explore, especially now that Italian aperitifs and cocktails are trendy again. The pizza is especially good, with a gloriously charred cornicione and robust tomato sauce. It hits, especially after a long day of hitting the slopes.Where to stay in Jackson Hole, Wyoming
Jackson has what seems like a million places to stay, from the moderately priced (The Cache House)to the ultra high end (Amangani). You can even camp in the Tetons. We’ve done camping, motel-ing, and vacation home-ing, and I’m not sure which one I like best, but I would say it’s best to plan your stay on what it is you’re looking to do. If you want a pure Jackson stay, look for something in the town of Jackson. If you’re wanting to explore the national parks, book a campsite, and if you’re looking to ski, stay in Wilson, WY.Where to stay if skiing Jackson Hole Mountain Resort
You might be tempted to stay in the town of Jackson - after all, it’s only 20 minutes away - but if you stay in Wilson, you’ll be right on the road that leads you directly to the resort. There are a ton of vacation rentals in Wilson and it’s a real town, complete with a grocery store, cafes, restaurants, and bars. Typically there isn’t traffic between Jackson and the mountain, but why risk it. After all, you’re there to ski, not sit in traffic. Check out The Aspens or even these cute geodomes. You could, of course, stay right on the mountain in Teton Village, but the flexibility of being between JHMR and the town of Jackson is infinitely more flexible.Is skiing in Jackson Hole hard?
If you’re an intermediate skier, you’ll find Jackson Hole skiable. Would I recommend it to a beginner? Maybe no. The majority of the terrain is intermediate/advanced or higher and if you don’t like pitchy terrain you might not like JHMR. Do I think Jackson Hole deserves its reputation for being one of the most difficult mountains to ski? Maybe no. They have a couple of extreme runs but I don’t think the resort is as insane as the hype implies. They have a lot of terrain variety and they’ve done a lot in recent years to appeal to everyone. When you’re looking at the map, progressing from right to left is going from easier to more difficult.Best runs
Obviously the most iconic JHMR run is Corbet’s Couloir (above). With its narrow opening, upside-down funnel shaped chute, 3 sides of rock faces, and mandatory cornice drop, it’s not for the faint of heart. Unfortunately for those who want to prove their mettle, Corbet’s only opens in later in the season and usually only when the snowpack is almost perfect. Is it the best run at JHMR? After the mandatory air, the run opens into an average expert run. If you have the skillz, try it! For a less intimidating run that’s almost just as iconic, take the Rendezvous Bowl. It’s the major right off the Tram. It’s big and wide with a moderate pitch. Because it faces South, the snow can range from powder, packed, to icy-rock hard. It also can suffer from poor visibility. That’s it! Hope you enjoy cowboys and girls! xoxo steph Read More →
I Am... Shrimp Fried Rice
Shrimp fried rice is one of the best fried rices out there. You’ll love this fried rice with juicy plump shrimp, crispy rice, fluffy scrambled eggs, sautéed onions, bonus Chinese sausage, and salty, bombastic flavors bursting with hints of ginger, garlic, and white pepper. It’s amazing what flavors you can get out of ordinary ingredients with the right technique.
How to make shrimp fried rice
- Prep. Make sure all your ingredients are ready to go. The shrimp should be prepped, the sausage should be chopped, the onion should be diced, the rice should be ready, and the seasoning should be mixed up. Fried rice cooks fast and having everything prepped makes it a lot easier.
- Scramble the eggs. Scramble the eggs in a hot wok until they’re barely set, then remove them from the wok and place in a bowl.
- Cook the sausage. Cubes of Chinese sausage add a sweet and salty umami punch. Cook them until they crisp up and some fat renders out. Scoop them out of the wok and put them in the bowl with the egg.
- Cook the onions and shrimp. Add the onions to the rendered fat and cook, stirring, until soft, then add the shrimp, briefly stir fry, until just opaque and cooked through, and scoop everything out into the bowl.
- Fry the rice. If the wok is dry, add some oil and when it’s hot, add the rice along with the seasoning. Searing the rice, stirring occasionally, until it is heated through, fluffy, and crisp.
- Mix and serve! Add the bowl of eggs, sausage, onions, and prawns back into the wok, along with the green onions. Toss everything together until it’s all mixed up and enjoy, hot!
Ingredients
Most of the ingredients for shrimp fried rice are pretty standard: oil, eggs, onions, green onions. Here are a couple notes on the rest:- Shrimp - plump and juicy 51/60 size shrimp are perfect for fried rice. Not too tiny and not too big. Frozen, uncooked shrimp is great - it’s the same as the defrosted shrimp in the case. Make sure to defrost and pat dry before using.
- Chinese sausage - Chinese sausage is sweet, smoky, savory, and packed with umami. Find it at your local Asian grocery store or in the Asian aisle at any supermarket. This is an optional ingredient for shrimp fried rice but it adds so much amazing flavor, don’t sleep on it! You can even get it online if you need to.
- Rice - day old rice is best, but if you’re using fresh rice, be sure to spread it out and cool it down entirely so it’s not too moist. I like to use jasmine rice.
Seasoning
We’re going to season with chicken stock, garlic powder, ginger powder, salt, and white pepper:- Chicken stock. The chicken stock adds a bit of umami as well as moisture. It helps the rice get fluffy and crisp without sticking to the pan too much.
- Dehydrated spices. Dehydrated ginger and garlic add all the flavors without chopping.
- White pepper, if you have it, adds a bright floral pepper flavor.
Great fried rice
All fried rice is good, but great fried rice is life changing. Each grain of rice should be fluffy and distinct and each spoonful should have a bit of everything in it for the perfect bite. It should be hot and have a little bit of crisp on the rice and all the ingredients should be perfectly cooked. Good fried rice can stand on its own and needs no accompaniments – it should be so satisfying that you crave another bowl before you’ve finished the one in front of you. Fried rice is usually thought of as a quick 20 minute dish that you just throw together on a weeknight when you can’t think of what to make. It’s true that fried rice comes together in a flash, but it shouldn’t be a second choice when it comes to making dinner.Why you should make authentic fried rice
To be honest I’m kind of disappointed in the first couple of google results for shrimp fried rice. I shouldn’t make assumptions, but it looks like those recipes don’t have a huge amount in common with authentic fried rice. Do you need to be Chinese to make or enjoy fried rice? Absolutely not. Should you look at a recipe with Chinese roots when you want to be inspired before doing your own take on fried rice? Absolutely.3 key tips to make your fried rice taste like restaurant style fried rice:
1. Wok
If you have a wok, use it! A wok, with its different heat zones, due to its cute and round shape, is made for frying and tossing, perfect for fried rice. If you use a wok, you’re going to get some wok hei, that essential smokey essence you get when you get when you use a wok over hot heat. Chinese people are crazy about wok hei, which means “wok breath” and if you want that authentic fried rice flavor, a wok is how you’re going to get it. A good carbon steel wok is usually not too expensive and will last you a lifetime. If you have a gas stove, you’ll want a wok that is perfectly round on the bottom. It's truly a game changer. If you are on electric or induction, you need to get a flat-bottomed wok. In either case, it’s best to get a pre-seasoned one so you don’t need to remove the handle and season it yourself. If you don’t have a wok, using a cast iron or non-stick pan is perfectly acceptable, just make sure it it’s big enough and remember that with non-stick, don’t turn up the heat as much. Of the multiple kinds of non-stick pans out there, a ceramic/non-teflon coating is probably your best bet.2. Oil
Don’t be stingy – if you want restaurant quality fried rice, you’re gonna have to get a little oily. Hot oil helps everything not stick, distributes heat, and helps with distributing flavor. Having said that, please don’t go overboard, no one likes super oily fried rice.3. Cook step by step
The right way to cook fried rice is to cook everything separately and then combine at the end. This ensures that everything is cooked to perfection. Cooking everything separately, scooping it out and then adding it back in seems like extra steps but this is the KEY to good fried rice. If you add everything to the pan at once or leave things in the pan, things are guaranteed to be overcooked.Rice
I like using day old jasmine rice. Break the rice up before you add it to the wok by slightly wetting your hands and gently squeezing and breaking into loose individual kernels. Each grain of rice should be firm, fluffy, and distinct.What to serve with fried rice
Go forth and make the best fried rice of your life!
Shrimp Fried Rice
Authentic shrimp fried rice with juicy plump shrimp, crispy rice, fluffy scrambled eggs, and salty, bombastic flavors.
- 1/4 cup chicken stock (no sodium preferred)
- 1 tsp salt
- 1 tsp ground ginger
- 1 tsp garlic powder
- 1/8 tsp ground white pepper (optional)
- 2-4 tbsp neutral oil
- 4 large eggs (lightly beaten)
- 4 links Chinese sausage (diced, about 1 cup, optional)
- 1/2 medium onion (diced)
- 4 oz shrimp (raw, peeled and deveined, small preferred)
- 4 cups cooked rice (day old jasmine preferred)
- 2 green onions (thinly sliced)
In a small bowl, mix together the chicken stock, salt, ground ginger, garlic powder, and white pepper. Make sure all your other ingredients are prepped and ready to go. In a large skillet or wok, heat up a some of the oil over high heat and scramble your eggs until mostly set, but still slightly runny. The eggs will cook a bit more when you fry everything together at the end. Remove and set aside in a bowl.
If you are using Chinese sausage: Crisp up the Chinese sausage over medium high heat, cooking until slightly browned, stirring occasionally. You shouldn’t need to add oil to the pan as the Chinese sausages will render out a bunch of fat, but if they’re sticking, add a bit in. Remove the Chinese sausage from the pan and add it to the bowl with the eggs.
Sauté the onions for 1-2 minutes in the rendered fat, stirring occasionally. Add a bit of oil to the pan if needed and cook the shrimp with the onions very briefly, until just opaque and cooked through. Remove from the pan and pop it into the egg and sausage bowl.
Heat up 2 tablespoons of oil in the pan and add the rice. If you’re using rice from the fridge, it’s best to break it up with slightly wet hands before putting in the pan. Add the seasoning to the rice and fry over high heat, stirring occasionally until the rice is fluffy, crispy, and heated through.
Add the eggs, sausage, onion, shrimp, and green onions and toss everything together so that everything is evenly distributed. Enjoy hot!
Estimated nutrition does not include optional ingredients
