Recipes Twitch Video

How To Make A Bulgogi Cheese Waffle Sandwich

Doing waffles as the base to a sandwich is already a dope move. Make those waffles into kimchi cheese waffles, or “chaffles,” and you’re in for a savory, cheesy, oozy sandwich experience.

Foodbeast friend and chef Cody Storts made these waffles when he stopped into the Foodbeast Kitchen a while back for a cooking stream on Twitch. His full creation? The Ribeye Bulgogi Chaffle Sandwich, featured bulgogi-marinated ribeye steak, kimchi slaw, gochujang mayo, and the aforementioned cheese waffles.

While there’s flavor packed into every component through kimchi, gochujang, and more, the star is definitely those cheese waffles that crown the outside. Together with the sweet, savory ribeye and the freshness of the kimchi, you get one epic sandwich that’s as messy as it is delicious.

The recipe to make the Ribeye Bulgogi Chaffle Sandwich is below for those who wish to make their own version.



  • 1 16 oz package of mozzarella cheese
  • 3 eggs
  • 1 cup finely chopped kimchi
  • Salt and pepper to taste

Bulgogi Ribeye

  • 2 12 oz ribeye steaks
  • 1 cup Korean soy sauce
  • 1 tablespoon fish sauce
  • ¼ cup rice vinegar
  • 3 tablespoons minced garlic
  • 3 tablespoons minced ginger
  • 2 tablespoons sesame seeds
  • ¼ cup white sugar
  • 1 tablespoon gochugaru
  • 1 cup roughly chopped green onion

Kimchi Slaw

  • 2 cups thinly sliced cabbage
  • 1 cup thinly sliced carrot
  • 1 cup roughly chopped kimchi
  • 1 cup green onion
  • 1 tablespoon toasted sesame oil
  • ¼ cup sugar
  • 1 tablespoon rice wine vinegar
  • Salt and pepper to taste

Gochujang Mayo

  • 1 cup mayo
  • 1 tablespoon gochujang
  • 1 lime
  • 2 tablespoons sugar
  • Gochugaru (Korean chili powder) for garnishing
  • Sesame seeds for garnishing


  1. Marinate your steaks in all of the marinade ingredients for at least 20 minutes, or overnight.
  2. Remove excess marinade from the steaks and sear on high heat in a frying pan with sesame oil. Cook to medium-rare, then let rest.
  3. Combine your cabbage, carrot, kimchi, green onion, sugar, sesame oil, and rice wine vinegar to make your slaw. Season to taste.
  4. Combine your mayo, gochujang, a tablespoon of gochugaru, and sugar. Add the zest and juice from your lime, and mix well. Season to taste. 
  5. Preheat the waffle iron and grease it. Mix together chopped kimchi, shredded mozzarella, and eggs to make your cheese waffle mix. Season with salt and pepper.
  6. Fill the waffle iron with your mixture, and cook until golden brown, about 3-4 minutes. You’ll need to do this twice to get two waffles.
  7. Add one cup of your steak marinade to a pan, and bring to a boil so it reduces to a glaze. Slice your ribeye and toss it through the cooked glaze.
  8. Assemble your sandwich: start with a cheese waffle base, then add your steak, the kimchi slaw, the gochujang mayo, and a sprinkle of gochugaru and sesame seeds on top. Crown with your final waffle, and dig in!
Recipes Twitch Video

Sichuan Nashville Hot Nuggets Are Addictively Spicy And Numbing

Chicken nuggets are one of the optimal vehicles for spice and heat. There’s a reason every fast food chain from McDonald’s to Wendy’s has a version these days: they’re snackable, addictive, and timeless.

Crank that spice up by combining Nashville Hot and Sichuan’s “Mala” together, and you’re in for a fiery nugget experience that’s spicy, numbing, and insatiable all at once.

Brought together by Foodbeast Chris in the Foodbeast Kitchen, these Sichuan Nashville Hot Nuggets are made up of three components. At the base, you have some easy homemade nuggets that are modeled after fast food’s gold standard of McNuggets. The coating is chili oil that meshes the sweet heat of Nashville Hot with the tingly spicy of Sichuan.

For dipping, Chris made a labneh ranch dressing that’s cooling, creamy, and tangy all at once. Together, it might just be the ideal experience for indulging in a spicy nugget smorgasbord.

To make these Sichuan Nashville Hot Nuggets for yourself, peep the recipe below.


Chicken Nugget Mix

  • 2 pounds boneless skinless Chicken Thighs
  • 1 tbsp cornstarch
  • 1 tsp MSG
  • 1 tsp Lawry’s Seasoning Salt
  • 2 tsp Garlic Powder
  • 2 tsp Onion Powder
  • 1 tsp Paprika
  • Oil for frying

Dry Batter

  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp baking powder
  • 1/4 tsp baking soda

Wet Batter

  • 1 cup cold water
  • 1/4 cup ice-cold vodka
  • 2 beaten eggs
  • 1 cup all-purpose flour
  • Salt, Pepper, and MSG to taste

For Coating and Plating

  • 3 tablespoons Sichuan Nashville Hot Chili Oil (Recipe here)
  • 1 cup Labneh Ranch (Recipe here)
  • Slices of white bread
  • Slices of bread and butter pickles


Prepare The Nugget Mix

  1. Cut chicken into tiny pieces.
  2. Add into a food processor with cornstarch and spices.
  3. Blend until smooth.
  4. Spread onto a baking sheet, and let chill for at least 15 minutes.

Fry Your Nuggets

  1. Shape nuggets using the ground chicken mixture. If you have McNuggets for reference, get them into similar shapes.
  2. Dip nuggets into the seasoned dry batter, then your wet batter, coating evenly.
  3. Transfer immediately to a deep fryer at 350 degrees Fahrenheit. Cook for about 3-4 minutes until cooked and crispy.
  4. Drain on paper towels or a wire rack.

Plating Your Nuggets

  1. Toss the nuggets in your Sichuan Nashville Hot Chili Oil.
  2. Place a slice of bread down on your plate. Load up the nuggets on top, and garnish with slices of pickles.
  3. Drizzle with extra chili oil, and serve with Labneh Ranch on the side for dipping.
Brand Recipes Twitch Video

How To Make SPAM® Classic Studded Korean Corn Dogs

What makes Korean Corn Dogs so much fun is that special yeasted batter as the crust, which allows you to stick pretty much anything that you can fry to make the dogs look extra special.

Typically, this is done with ingredients like potatoes. Foodbeast Chris took it a step further and studded his take on a Korean Corn Dog with SPAM® Classic.

Chris’s creation comes as a tribute to Foodbeast’s most recent Kitchen League match, which saw celebrity chef Triciaisabirdy go up against Twitch cooking legend TheHungerService in a SPAM® Brand Fine Dining battle.

This means that he incorporated some unique ingredients into making these Korean corn dogs, including quail eggs for the batter and two different sauces that played to the ingredients both chefs used. Those sauces were caviar ketchup, and an aioli featuring yuzu koshō, a fermented, citrusy, and spicy Japanese condiment.

@yungfoodbeast Caviar Ketchup from the @spambrand corn dog video…here it is 🤤📈💜🤞 — /w @_bookofelie ♬ original sound – Foodbeast

While the inside of the corn dogs had both cheese and SPAM® Classic, it was the crispy studs of SPAM® Classic on the outside that made this one special.

To make your own take on Chris’s SPAM® Classic Studded Korean Corn Dogs, peep the recipe below.



  • 2 cups bread flour
  • 2 Tbsp sugar
  • 2 tsp salt
  • 1 pkg instant yeast
  • 3/4 cup water
  • 3 quail eggs

Corn Dog Components

  • 2 cans of SPAM® Classic
  • 1 8 ounce block of low-moisture mozzarella
  • 8 ounces of frozen French fries
  • 1 cup panko breadcrumbs
  • Salt and pepper to taste

Caviar Ketchup

  • 1/2 cup ketchup
  • 1 oz caviar

Yuzu Kosho Aioli

  • 1 cup Japanese mayo
  • 1 Tbsp yuzu kosho


Make the batter

  • Combine flour, sugar, salt, and yeast in a bowl.
  • Combine water and beaten quail eggs in a separate bowl.
  • Combine all ingredients, and knead.
  • Get into a warm place to proof for about 1-2 hours.

Make the condiments

  • Combine caviar and ketchup together to make your caviar ketchup.
  • Combine your mayo and yuzu koshō together to make your yuzu koshō aioli.
  • Add each sauce to separate squeeze bottles for serving.

Prep your corn dogs

  • Bring a pot of oil up to 350 degrees Fahrenheit.
  • Cut frozen French fries into tiny cubes, about a quarter to a half of an inch long.
  • Cut the SPAM® Classic studs into similar-sized pieces to the fries.
  • Season the Panko bread crumbs with salt and pepper.
  • Cut SPAM® Classic and mozzarella into 2-inch long rectangles, about a half-inch wide and tall.

Assemble and cook

  • Skewer together one piece of each of your SPAM® Classic and mozzarella rectangles.
  • Roll your corn dogs in the proofed batter, then stud with the cubes of fries and SPAM® Classic.
  • Dust with a light sprinkling of Panko bread crumbs.
  • Fry in your oil until golden brown on all sides, about 5 minutes.
  • Drain on a paper towel, and serve with your sauces, either on the side or drizzled on your corn dogs.
Recipes Twitch Video

Dill Pickle Pizza Is Way Better Than Pineapple Pizza

Hear me out on this one, y’all: when it comes to what toppings to put on a pizza, a Dill Pickle Pizza is far more appetizing than adding pineapple.

Need more evidence? Peep this tantalizing take on a pie that loads up heavy on the dill pickles and proves the combination is absolutely delicious.

Foodbeast Chris cooked this up on a Foodbeast Kitchen stream over on Twitch, using a dill cream sauce, dill pickle chips and layers of Pecorino Romano and Mozzarella cheese.

How good was it? The whole squad practically devoured the entire thing within minutes. That tang from the pickle jives with the creamy sauce, rich cheese and savory pizza crust in a way that gets your taste buds dancing.

It should be noted that dill pickles have been proven to excel on pizzas before, as is the case with the viral QC Pizza version out of Minnesota. You can add Chris’s pizza to the cache of evidence that shows how well pickles and pizza go together.

For those naysayers on the internet, give this Dill Pickle Pizza recipe a go. You might be convinced like some pineapple on pizza detractors have been in the past.


Sauce and Pizza Base

  • 1/2 cup ricotta cheese
  • 1/2 cup heavy cream
  • 1 Tbsp chopped dill
  • Salt to taste
  • 1 16 oz ball of pizza dough


  • 12 oz Dill Pickle Chips
  • 2 cups Low Moisture Part Skim Mozzarella Cheese
  • Pecorino Romano Cheese for garnish
  • Extra chopped dill for garnish


  1. Preheat a pizza stone or baking steel in your oven at 500 degrees Fahrenheit for at least 30 minutes.
  2. Whisk together the ricotta, heavy cream, and chopped dill for your pizza sauce. Season to taste.
  3. Remove pickle chips from their brine and pat dry with paper towels. Grate your mozzarella cheese at this point as well.
  4. Stretch out your dough ball onto a pizza peel.
  5. Top the pizza base with your sauce, pickles, and a light layer of mozzarella cheese.
  6. Bake until the cheese melts and the crust starts to crisp, about 5 minutes.
  7. Sprinkle with fresh dill and grated Pecorino Romano, then slice and serve up!
Recipes Twitch Video

Sichuan Nashville Hot: How To Combine Two Chili Oils

In the realm of fiery foods, few have the appeal, taste, and addictiveness that Sichuan chili oil and Nashville Hot possess. When you combine the two into Sichuan Nashville Hot, the results magnify all of the above.

Start with the numbing fragrance of Sichuan peppercorn that makes the “mala” spice blend of Chengdu so iconic. Add in the rounded heat of Nashville hot with the hint of sweetness it provides, and you hit every aspect of seasoning and flavor your palate can recognize.

We made this for a homemade Chicken Nuggets recipe on Twitch, alongside some Labneh Ranch for dipping. The flavors of this Sichuan Nashville Hot oil harmonize with the Labneh Ranch and these nuggets, creating an addictive snack, party food, or meal that you can pop like chips.

Below is the recipe for the Sichuan Nashville Hot Oil that we made.


  • 2 Tbsp ground Sichuan peppercorns
  • 4 Tbsp Cayenne pepper
  • 1 Tbsp brown sugar
  • 1 tsp garlic powder
  • Salt and Pepper to Taste
  • 1/2 cup Oil, make sure it’s hot!

If you’re frying up some chicken nuggets or something else to coat with this chili oil, the oil from the fryer works perfectly for this!


  1. Combine together all of your spices and mix well in a bowl that can tolerate heat.
  2. Pour your hot oil into the spice blend. Stir to combine and let cool before using.
Recipes Sweets Twitch Video

Onion Ice Cream: Would You Try A Scoop?

Savory ice cream flavors are always intriguing, whether it be Everything Bagel, Crawfish, Mac and Cheese, or even Dan Dan Noodle inspired. Does Onion Ice Cream take it a step too far?

Foodbeast Chris came up with the idea during a Twitch stream, and found a pretty cool way to incorporate onions into ice cream and make it simple.

By using caramelized onions, food-grade dry ice, heavy cream, and condensed milk, he was able to make ice cream with the texture of ultra-creamy soft serve, all in under an hour.

I’m relatively open to savory ice cream flavors, having made one with garlic chili oil last year. That didn’t stop me from being skeptical if this recipe could work, but curiosity beckoned me to sample a scoop after the stream.

Honestly, I was surprised by the taste of this onion ice cream. The sweetness of the caramelized onions, combined with the richness of the ice cream, reminded me of eating Animal-Style fries and a milkshake from In-N-Out. I wasn’t mad at it.

If you want to give it a try or have the recipe to make that easy, quick ice cream base at home, all the details are below.


  • 2 cups heavy cream
  • 1 can sweetened condensed milk (14 oz)
  • 2 small sweet onions, diced
  • 1 lb food grade dry ice
  • Salt to taste

For those looking for dry ice, several grocery store chains typically carry some for sale. Contact them ahead of time to see if they have any available.


  1. Dice your onions and slowly caramelize over low heat.
  2. Make your ice cream base by blending heavy cream and sweetened condensed milk until thick and creamy.
  3. Add the base to the bowl of a stand mixer and churn at a low speed.
  4. Break your dry ice into a fine powder, then slowly drop the powder into your stand mixer, one spoonful at a time. GO SLOW HERE!
  5. Once all of the dry ice sublimates, you can add the next spoonful. Ensure no chunks remain, as the ice cream isn’t safe to eat until all of the dry ice dissipates.
  6. As the ice cream starts to freeze, add your onions and increase the speed.
  7. Once the ice cream has thickened to a soft-serve consistency, you can serve as is or get into the freezer to chill for a couple of hours.
  8. We chose to pipe ours into a hollowed-out onion to serve, but a regular bowl also works!
Recipes Twitch Video

Labneh Ranch Swaps The Yogurt In For Mayo and Sour Cream

Creamy. Zesty. Herbaceous. Great with chicken nuggets.

All of the above are tantalizing ways to represent ranch dressing, which has become as ubiquitous as it is scrumptious.

We think we may have found a way to top it, however, and it involves the addition of labneh, a Middle Eastern strained yogurt cheese known for its delicious tang.

Foodbeast Chris swapped out the usual mix of sour cream and mayo for labneh in making his own ranch dressing. When paired with some spicy nuggets, the results transcend what we know ranch can taste like into something incredible.

We paired this labneh ranch on a recent Twitch cooking stream with some Sichuan Nashville Hot Chili Oil tossed nuggets. Alone, each is already something special. Put them together, and it’s a nugget experience worthy of recreating and feasting on.

Peep the recipe below for all the details on how to make this Labneh Ranch Dressing.


  • 1 16 oz container labneh
  • 1-2 cups buttermilk
  • 2 tbsp chopped parsley
  • 2 tbsp chopped dill
  • 2 tbsp chopped chives
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • MSG, salt, and pepper to taste


  1. Get the consistency you want by adding buttermilk bit by bit to your labneh until its nice and creamy. Start with about 1 cup, then go from there.
  2. Add in your chopped herbs, and stir will.
  3. Add the spices, MSG, salt, and pepper. Stir to combine, and make sure to taste and adjust for seasoning to your liking.
  4. Serve with nuggets, wings, or whatever else you want to dip or sauce your ranch with.
Brand Recipes Video

How To Make Birria Lasagna

For those who love birria, Del Real Foods just dropped a Birria Taco Kit that simplifies making the braised, shredded beef at home. It makes 5 double-stacked tacos in just 5 minutes of heating, making it a super quick option for a tasty gluten-free meal – or something fun you can use to transform into a creative new dish.

That’s exactly what Foodbeast Chris did with the birria taco kit. He drew inspiration from the viral birria fusions that have taken over social media, like Birria Pizza or Birria Tamales.

However, Chris made one that uses just the core ingredients of birria and transforms them into a new dish: Birria Lasagna.

Instead of pasta, this lasagna uses layers of tortillas that have Oaxacan cheese fried into them. The birria from the Del Real kit makes it super easy to construct, and all you need is the kit, some Oaxacan cheese, queso fresco, and whatever toppings you desire what the lasagna is baked.

Below is Chris’s recipe he used to make this tasty and easy Birria Lasagna.


  • 1 Del Real Foods Birria Taco Kit (get your own here or see if it’s any local stores near you)
  • 12 oz Oaxacan cheese
  • 10 oz queso fresco
  • Crema for garnish
  • Cilantro for garnish
  • Finely chopped white onions for garnish


  1. Preheat your birria according to package instructions, in the microwave for 3-3 1/2 minutes.
  2. Add a generous layer of Oaxacan cheese to a frying pan or cast-iron skillet. It should be about as wide as your tortillas from the Del Real kit.
  3. Dip a tortilla into the consomme on each side, then place on top of the cheese so it melts into the tortilla and gets crispy on the other side. Repeat for each tortilla.
  4. Construct your lasagna in a baking dish. Start with a layer of cheese-fried tortillas, then top with birria and a layer of crumbled queso fresco.
  5. Repeat until your baking dish is full. Top the entire thing with some consomme and more Oaxacan cheese.
  6. Cover with foil and bake at 375 for 20 minutes. Remove the foil and bake for another 10 minutes to ensure the cheese gets crispy.
  7. Let cool slightly to set, then cut a portion to your liking. Garnish with crema, cilantro, and chopped white onion.