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.
Cravings Culture Features Video

This One of a Kind Basturma Brisket is When Armenian Flavors Collide With Texas BBQ

Chef Arthur Grigoryan is a bit of a scholar with the way he approaches his barbecue techniques, which he brings to life via III Mas BBQ — pronounced Yerrord Mas or Third Mas — a one of a kind pop-up dinner experience that he runs out of his home.

His extensive knowledge of ancient Armenian and Mesopotamian cooking serves as the North Star for his take on Central Texas barbecue, proving to be a delicious triumvirate that showcases unique creations like Basturma Brisket, Pomegranate Molasses Glazed Spare Ribs and Baharat-Spiced Lamb Shoulder.

It’s likely that you have not seen this collection of cultures on a plate before, but with the way Chef Grigoryan is trying to be both a historian and chef at the same time, III Mas BBQ is here to disrupt the usual. He melds both Armenian and Texas barbecue cultures seamlessly, breathing new life and possibilities into how we currently see the latter’s regional barbecue.

Check out the III Mas BBQ’s Instagram page for all the details on upcoming pop-up dinners or if you’re simply in the mood to see refreshing barbecue takes that will leave you double-tapping your screen like your thumb was possessed by a hungry woodpecker.

Culture Features Recipes TikTok Video

Content Creator Highlight: The Golden Balance

Photo: Facebook

If you didn’t know, this is Arab American Heritage Month. While this is a newly recognized celebratory tradition in the states, it’s long overdue. The purpose of this month is to honor Arab Americans and Arabic speaking Americans by highlighting their culture and contributions to the world. 

Here in the U.S., Arab cuisine is loved yet the culture’s representation is not prevalent. One content creator illuminating Arab culture and traditions is Ahmad Alzahabi, aka The Golden Balance. Inspired by his last name, which means golden, Alzahabi initially had an interest in documenting his journey to a more balanced and healthy lifestyle. Not long after he started sharing his daily routine, his culinary content began garnering attention, drawing more and more eyes to his delicious creations.

Alzahabi admits to having more culinary passion than experience in the beginning. During high school, he interned in Dubai at a four-star Swiss hotel, which taught him the ropes of working in a restaurant. While his knowledge grew, his hunger for more culinary growth pushed him onward. Fast forward a year later, along with countless trial and error attempts, and now The Golden Balance has millions of followers across three social media platforms. 

His self confidence undoubtedly plays a part in The Golden Balance’s success. Instilled in him by his parents, Alzahabi believes that it isn’t an insecurity if it’s something you embrace. This spirit can be felt in his content, which not only features mouthwatering food recipes, but also messages of positivity and encouragement. 

Although it was never his original intention, The Golden Balance has helped shed light on his Islamic roots. He later realized that for many Muslims, sharing their culture was a hurdle. Burgeoning fan interest in his culture inspired him to not only share more of it, but was also the origin of his tagline, “Now Bismillah.” The suggestion was made to him by Arab fans of his content who naturally identified with it. Alzahabi fondly recalled the impression these cultural interactions had on him:

“In their head it was like, sometimes it’s tough to embrace who you are, given your surroundings. So, when they see someone that’s representing who they are, and what they say and normalizing words in Arabic or foods that previously were looked down on — like look at this weirdo, look what they’re eating. And now, it’s making it cool, people feel represented. People feel represented through you, your name is Ahmad Alzahabi, you’re putting out dishes that your mom taught you that are completely Syrian, you’re saying ‘Bismillah’ at the end of every single video. I wasn’t doing it intentionally, I just said it because someone commented on it and thought that’s a good idea.”

During last year’s Ramadan, an Islamic observance of fasting, prayer, reflection and community, Alzahabi would break fast around 8pm or 9pm, and then create food content until the wee hours of the morning. Through this experience he was inspired to begin sharing his process along with other aspects of his culture through a series aptly-named The Ramadan Chronicles.

Moving forward, Alzahabi hopes to continue sharing his culture and making the kitchen a lot less intimidating for people. While he’s unsure if he does the best job expressing it, his goal is to encourage you to embrace who you are and be unapologetic as a person through food. “You gotta embrace the process,” he underscores. 

To follow Ahmed Alzahabi’s journey and learn some amazing recipes while you’re at it, you can visit his website here.

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.
Cravings Features Restaurants Video

Nep Cafe Puts a Unique Vietnamese Spin on Brunch Classics

The arresting image of unctuous bone marrow sliding onto a bowl of pasta slicker than dudes sliding into your ex’s DMs after she takes your handle off her profile, serves as the essential intro to the deliciousness Nep Cafe in Fountain Valley, California is serving up.

What Nep Cafe excels at is the unique application of Vietnamese flavors to brunch classics. Diners are treated to a sumptuous choice of modern takes on signature brunch dishes and drinks like lump crab toast with uni, banh mi chao with bone marrow, and salted egg yolk Vietnamese iced coffee. We applaud a hefty brunch menu.

This is prime time indulging, as any proper brunch should be. Dishes are luscious without being lavish, yet the well done concepts on the menu offer an air of elevated, yet familiar satisfaction. It’s our favorite band performing all the new material at the beginning of the show, then closing strong and making you call for multiple encores with the classics.

Nep Cafe wows its guests with innovative takes and well-executed standards, which is always a winning formula to a successful restaurant.

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.