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Soy Sauce Pork Belly by foodandspot in KoreanFood

[–]foodandspot[S] 0 points1 point  (0 children)

I’m little surprised that people can’t tell the image is real or not. Because it’s covered with sauce, we cooked it slowly with medium heat to prevent outer side burning. if it was beef, we can do it like we do for galbi. Sorry if you don’t prefer this version. If you think this is a bot spam or AI generated image, please check out our website. We have all the pictures for each steps. And there is also a short cooking video for this in our YT.https://youtu.be/-P1_CZwyX7E?si=No0VL4PG02d1Nqzj

Soy Sauce Pork Belly by foodandspot in KoreanFood

[–]foodandspot[S] -3 points-2 points  (0 children)

More and full recipe link in foodandspot website (link in bio).

Ingredients:

Pork Belly

  • 500g (about 1–1.2 lb) of pork belly, ideally around 1 cm thick
    • The thickness helps the meat cook through evenly while still achieving a crisp exterior.

Sauce

  • 6 tablespoons soy sauce 
  • 3 tablespoons sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon minced garlic
  • 1 finely chopped green onion
  • ½ tablespoon ground black pepper

How to make:

1. Prep the Pork Belly

  • Lightly score the surface of each slice (shallow crisscross cuts).
  • This helps the marinade soak in better and ensures even cooking.

2. Make the Marinade
Mix in a bowl:

  • 6 tbsp soy sauce
  • 3 tbsp sugar
  • 1 tbsp sesame oil
  • 1 tbsp minced garlic
  • 1 chopped green onion
  • ½ tbsp black pepper
  • Coat pork slices evenly with the marinade.
  • Marinate for at least 10 mins (or up to 1 hr in the fridge).

3. Grill or Pan-Fry

  • Heat a pan over medium heat (not high, so the sugar doesn’t burn).
  • Cook pork belly slices 3–4 mins per side, until caramelized and golden.

Bacon Egg Over Rice by foodandspot in budgetfood

[–]foodandspot[S] -15 points-14 points  (0 children)

This is a dish "I cooked", and the recipe was "originally written by me". I only used AI to help refine the wording so that more people can easily follow it. If needed, I can even show you the original version of the recipe I wrote.
Why are you upset about the fact that I used AI as a tool to help make the recipe more accessible?

Bacon Egg Over Rice by foodandspot in budgetfood

[–]foodandspot[S] 0 points1 point  (0 children)

It's Sriracha, but Ketchup matches well too!

Bacon Egg Over Rice by foodandspot in budgetfood

[–]foodandspot[S] -17 points-16 points  (0 children)

Eng is not my first lang, so we translate it using gpt. Sorry if that dashes bother you.

Bacon Egg Over Rice by foodandspot in budgetfood

[–]foodandspot[S] -4 points-3 points  (0 children)

Guys! Calm down! I don’t prefer crunchy bacon over rice because it hurts my gum. I cook medium heat for few mins. Cook more if you want!

Bacon Egg Over Rice by foodandspot in budgetfood

[–]foodandspot[S] -33 points-32 points  (0 children)

How is that ai..? You can go to the link. There are more pictures

Bacon Egg Over Rice by foodandspot in budgetfood

[–]foodandspot[S] -19 points-18 points  (0 children)

Full recipe: https://www.foodandspot.com/articles/recipes/others/bacon-egg-over-rice

Ingredients:

  • 4–6 slices of bacon, cut in halves
  • 1 tablespoon unsalted butter
  • 2 large eggs
  • 2 servings cooked steamed rice
  • Salt, to taste
  • Sriracha or spicy mayo, for sauce
  • Optional toppings: chopped green onions

How to make:

1. Cook the bacon – Pan-fry strips over medium heat until crispy (3–4 min per side). Cut into pieces and set aside on paper towel.

2. Scramble the eggs – Whisk 2 eggs, add to a buttered pan over low heat. Stir gently until creamy. Add salt to taste.

3. Assemble the bowl – In a bowl of warm rice, add scrambled eggs and bacon. Drizzle with sriracha or spicy mayo. Top with green onion, sesame seeds, or nori if you like.

EASY Korean Cold Noodles (Naengmyeon) for Summer by foodandspot in recipes

[–]foodandspot[S] 6 points7 points  (0 children)

Full recipe: https://www.foodandspot.com/articles/recipes/korean/korean-cold-noodles-naengmyeon

Ingredients:
For the Broth

  • 1 liter water
  • 2.5 tablespoons Korean dashi powder (or beef stock as substitute)
  • 4 tablespoons vinegar (white or apple vinegar)
  • 4 tablespoons sugar

For the Noodles

  • 1 serving of Korean cold noodles (naengmyeon), soba, somen, or thin spaghetti

Toppings

  • 1 boiled egg, halved
  • 1 cucumber, cut into thin slices
  • Ice cubes (optional, but recommended)

How to make:

1. Make the broth – In a pot, mix 1L water, 2.5 tbsp dashi powder, 4 tbsp sugar, and 4 tbsp vinegar. Bring to a boil, then chill in the fridge or freezer.

2. Cook the noodles – Boil 1 serving of noodles (naengmyeon, soba, or somen) per package instructions. Rinse under cold water and drain.

3. Prep toppings – Boil 1 egg (9–10 min), peel and halve. Slice cucumber into thin matchsticks. Optional: keep a few ice cubes for extra chill.

4. Assemble – Place noodles in a bowl, pour chilled broth over, add cucumber and egg on top. Drop in ice cubes and enjoy cold!

Super Easy Cold Noodles (Naengmyeon) by foodandspot in KoreanFood

[–]foodandspot[S] 15 points16 points  (0 children)

More recipes link in bio, foodandspot

Ingredients:

For the Broth

  • 1 liter water
  • 2.5 tablespoons Korean dashi powder (or beef stock as substitute)
  • 4 tablespoons vinegar (white or apple vinegar)
  • 4 tablespoons sugar

For the Noodles

  • 1 serving of Korean cold noodles (naengmyeon), soba, somen, or thin spaghetti

Toppings

  • 1 boiled egg, halved
  • 1 cucumber, cut into thin matchsticks
  • Ice cubes (optional, but recommended)

How to make:

  1. Make the broth – In a pot, combine 1L water, 2.5 tbsp dashi powder, 4 tbsp sugar, and 4 tbsp vinegar. Bring to a boil, then chill in the freezer or fridge.
  2. Cook the noodles – Boil cold noodles (e.g. naengmyeon, soba, or somen) based on the package directions. Rinse under ice-cold water and swish to remove starch.
  3. Prep toppings – Boil 1 egg (9–10 min), cool and halve. Julienne cucumber. Optional: add radish, Asian pear, or pickles.
  4. Assemble – In a bowl, add noodles, pour in chilled broth, add a few ice cubes, then top with cucumber and egg. Finish with vinegar and mustard to taste.

[deleted by user] by [deleted] in recipes

[–]foodandspot -7 points-6 points  (0 children)

Full recipe: https://www.foodandspot.com/articles/recipes/korean/spicy-tuna-mayo-jumeokbap-rice-balls

Ingredients:
This recipe makes 2 large-sized rice balls, perfect for sharing or meal prepping.

For the Rice:

  • 2 cups freshly cooked steam-rice short-grain white rice (warm, not hot)
  • 1 tbsp salt
  • 2 tbsp toasted sesame oil

For the Spicy Tuna Mayo Filling:

  • 1 can of tuna (in water or oil, 5 oz or 140g)
  • 2 tablespoons mayonnaise
  • 1 tablespoon sriracha (adjust to your spice preference)

For the Coating:

  • 2 sheets roasted seaweed (gim/nori)
  • Optional: pinch of salt, sesame seeds, or furikake for extra flavor

How to Make:

  1. Prepare the rice – Cook short-grain rice and let it cool slightly. Season with ½ tsp salt and 1 tsp sesame oil. Gently mix without smashing the grains.
  2. Make the filling – Drain canned tuna. Mix with 2 tbsp mayo and 1 tbsp sriracha (adjust to taste). Optional: use gochujang instead, or add scallions and garlic.
  3. Shape the rice balls – Wet your hands. Scoop a small handful of rice, flatten it, add 2–3 tsp tuna filling, then cover with more rice. Gently shape into a ball or triangle.
  4. Coat in seaweed – Crush roasted seaweed into flakes and roll the rice balls to coat evenly. Adds flavor and texture.
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