doobydobap(@doobydobap) 인스타그램 상세 프로필 분석: 팔로워 1,121,766, 참여율 2.06%

Getting my chinese food fix in Madrid 🤠 Click the link in bio and use code DOOBY for $3 off your first eSIM @airalo #airalopartner

when @ikea first reached out 2 months ago about their food for thought event at milan design week, they pitched the idea [Food for Thought] of merging food and design to create a room set and serve 500+ people i was very hesitant to say yes since it was our first time serving food after closing down our restaurant almost 2 years ago even though i had a minor meltdown crying in the streets of milan, we managed to pull through and serve 800+ bites of crispy kimchi fried rice, inspired by the vibrant and beautiful studio room created by my designer and now good friend @oliver__lyttelton maybe the simpsons can predict the future, but this time they got it wrong! it was worth doing because it was hard to do :) thank you again @ikeaitalia for an unforgettable experience🫶🏼 #IKEA #MDW big ups to the chefs that made this possible <3 @bosxzvinxc815_ @maurizioalbani @guido_spezzano @beatrice.masterchef @kevin_kroloekke

Sharing food is sexy!

using my free will to best use Spam Kimchi Fried Rice Focaccia Dough 520 g bread flour 400 g lukewarm water, about 25°C / 77°F 30 g olive oil 8 g salt 4 g instant yeast For the pan 30 g olive oil (I used a 39 x 29 x 4.5 CM pan) Toppings Kimchi jam Ingredients ½ cup aged kimchi 4 tbsp sugar 1/2 can spam 4 tbsp furikake 4 tbsp mayo

˚✧₊⁎❝᷀ົཽ≀ˍ̮ ❝᷀ົཽ⁎⁺˳✧༚ hokkaido road trip fin!

Actually so easy to make!! Dweji Gomtang Ingredients 3 kg pork shoulder, skin on 500 g radish 200 g shiitake mushrooms (about 5) 200 g leek (about 1) 150 g burdock root (about 1, optional) 50 g ginger 1 onion 6 L water Kelp “MSG” 50 g kelp 2 L water 25 g salt 5 g MSG (optional, or use 30 g salt total instead) Method Simmer for 2.5 hours. Start on high heat until it reaches a boil, then reduce to low. Remove the pork shoulder and wrap it tightly in cling film. Discard the aromatics from the broth and chill the broth overnight. The next day, remove the fat layer. For the kelp seasoning, soak kelp in cold water, then gently heat and dissolve the salt into it. Add this to the main stock, then taste and adjust by adding water if needed.

How Koreans Meal Prep for Gut Health: Mixed Grain Rice Soaked Mixed Grain Rice to Water Ratio Rice Cooker: 1:1.1 Pressure Cooker: 1:1.1 Dutch Oven on Stovetop: 1:1.25 Instant Pot: 1:1 Make sure to soak for at least 30 minutes, gradually increase from 80:20. I currently do 2 cups white rice + 1 1/4 cup multigrain + 1/4 cup cooked beans!

Costco Bulgogi Bake Dough 280 g bread flour 7 g instant yeast 6 g sugar 5 g salt 175 ml warm water Bulgogi 600 g thinly sliced beef chuck or short rib 3 scallions, thinly sliced Bulgogi marinade ¼ onion ¼ cup soy sauce 2 tbsp sugar 2 tbsp mirin 1 tbsp rice wine vinegar 1 tbsp minced garlic 1 tbsp sesame oil 1 tsp black pepper Cheese Mix* 1 ½ cup mexican cheese mix (reserve ½ cup for sprinkling at the end) 1 cup mozzarella Make the dough
In a bowl, mix together half the flour, the yeast, sugar, and salt.
Pour in the warm water and mix until there are no dry spots.
Add the rest of the flour gradually. It should come together into a sticky, wet dough.
Knead for about 5 minutes until it forms a smooth ball and you can feel the gluten tightening up. Lightly oil a container, drop the dough in, and cover with a lid or plastic wrap.
Proof for 30 minutes, or until doubled in size. Marinate the bulgogi
Blend all the marinade ingredients until smooth.
Pour it over the beef and mix with your hands until everything is coated.
Let it sit for at least 10 minutes. Overnight is best if you want it extra juicy. Cook the bulgogi
Preheat the oven to 200°C convection, or 220°C on a regular oven.
Heat 1 tbsp neutral oil in a pan over medium heat.
Cook the beef, simmering as it releases liquid, for about 8 minutes or until fully cooked.
Set aside and let it cool while we shape the dough.

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Packing lunch for my special roommate🍱˚✧₊⁎❝᷀ົཽ≀ˍ̮ ❝᷀ົཽ⁎⁺˳✧༚

we got kbbq at home 🏠 pachae 2 cups thinly sliced leek 1 tbsp gochugaru 1 tbsp sugar 1 tbsp fish sauce 1 tbsp sesame oil 1 tbsp sesame seeds spicy mustard onion sauce 1 tbsp spicy mustard 1 tbsp soy sauce 1 tbsp rice wine vinegar 1 tbsp sugar ¼ cup water kongnamul muchim 2 cups soy beans 1 tbsp garlic 1 tbsp gochugaru 1 tsp salt 1 tbsp sesame oil 1 tbsp sesame seeds dwenjangjjigae 1 ½ cups water ¼ cup dwenjang 1 tbsp gochugaru ¼ cup pork or beef ground ¼ cup onion chunks ¼ cup leeks ¼ cup squash ¼ cup tofu 1 chili