Burritos, of all canvases, have the most potential to deliver that payload of flavor — all the ingredients and sauces getting to know each other within that tortilla exterior like the passengers of an overbooked Southwest flight.
BrandEating reports that Domino’s Pizza locations in Korea are offering a couple of baked burritos they’re calling Pizza Wraps.
The two options available are the Double Cheese Wagyu and Pulled Chicken.
Domino’s Double Cheese Wagyu is stuffed with wagyu beef, bacon, and arrabbiata sauce, Romano cheese, cream cheese, mozzarella cheese, a brie cheese sauce, red onion, and green peppers.
Shit, that’s a lot of cheese.
The Pulled Chicken burrito boasts pulled chicken, mozzarella cheese, a béchamel cream sauce, a raclette cheese sauce, red onions, and green peppers.
Seriously, I can feel my arteries filling with cheese sauce just reading the description.
As I write this, marveling at how much dairy a fast food chain can pack into a single item, fellow Foodbeast Constantine (the veritable godfather of cheese) stands behind me reading over my shoulder.
“You know what would make these better? If they were pizza-topped pizza burritos.”
Digitalsoju TV, the YouTube channel that found these men and women and documented their experience eating BBQ, has now launched a tasty new experience. This time, North Korean refugees try American-style chicken wings for the first time.
Watch these North Koreans try a variety of chicken wings
The flavors they tried include buffalo, lemon pepper, smokehouse, BBQ, and even a Korean glaze. South Korea-based restaurant Nekkid Wings played host to this panel of taste testers. Nekkid Wings’ chef and owners had studied abroad in North America to perfect their wing recipe.
In addition to these wings, they were also served popular sides and dips that can only be found at chicken wing spots.
As they ate, the group recalled their youth in North Korea, immigrating to South Korea, and their perceptions of Americans and American culture growing up in the country.
Check out the video to see what these former North Korean citizens think of American chicken wings. In like manner, we too shall have some wings for lunch today.
Sure, we can lay claim to the Cronut (croissant donut) and Milky Bun (ice cream stuffed donut) as some of the craziest desserts to hail from the United States in recent memory. While our country is churning out fantastic and bizarre sweets week after week, our neighbors to the East have also been crushing it for centuries.
Check out some of the most unique desserts enjoyed in Asia that you may not even have heard of.
A classic Thai dessert, Khanom Chan literally translates to “layered dessert.” Similar to Woon Bai Toey (sweet coconut milk and pandan jelly), Khanam Chan boasts a gelatinous taste. Made from pandan leaves, sticky rice flour, and coconut milk, the dish is steamed and stacked together in multiple layers. Nine, a number of prosperity, is usually the amount of layers seen in the dessert.
The process of making Luk Chup is a bit tedious: grinding steamed mung beans into a paste, molding them into the shape of fruit, coloring them, and finally glazing them in gelatin. Still, once you’ve accomplished all those steps, you’re left with a plateful of vibrant desserts that look like candy versions of the real thing, each complete with different layers of flavor and textures originally intended for Thai royalty.
A classic Chinese dessert that can most commonly be found during the Mid-Autumn Festival, Mooncakes are pastries filled with red bean or lotus seed paste. Each mooncake is imprinted with a variety of Chinese characters that stand for either “longevity” or “harmony.” You can also find the name of the bakery inside each cake.
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Also known as Broken Glass Gelatin, this vibrant dessert in the Philippines is made from condensed milk and a variety of colored Jello. Once it’s finished, it resembes “Broken Glass” or the stained windows of a majestic cathedral.
Woon Bai Toey
Made from the aromatic pandan leaf and coconut, Woon Bai Toey is a Thai gelatin dessert that boasts a creamy and nutty flavor with a chewy texture. The dessert typically follows a spicy Thai dish to help refresh the palate. FoodTravelTVEnglish shows you the step-by-step process to create this dessert.
A dessert soup or pudding that’s found in Vietnam, che is made from mung beans, black-eyed peas, kidney beans, tapioca, jelly, and aloe vera. Che Ba Mau is a variation of the dish that is comprised of three main ingredients as Ba Mau translates to “three colors.” Choice of beans vary as long as the three colors are distinct.
In the Philippines, leche flan is a celebrated dessert that originated as a Spanish dish. Made with condensed milk and egg yolk, the sweet dessert is steamed over an open flame. Unlike the Spanish variation of flan, the one served in the Philippines is much more rich — featuring more egg yolks and sugar.
A deep-fried Korean pastry, Yagkwa is made with wheat flour, honey, and sesame oil. Yagkwa originated as a medicinal cookie that’s soaked in honey. Because of how much honey it contains and being deep fried at low temperatures of 248-284 degrees F, the pastry is both moist and soft when you bite into it. ARIRANG CULTURE did a recipe video for those curious.
Patbingsu, or “red beans shaved ice,” is a Korean dessert made of shaved ice, ice cream, condensed milk, red beans, and fruit. The earliest known variation of the dessert dates back to the year 1392. Today, you can find the cold dessert at most Korean restaurants and dessert spots specializing in the icy treat, adorned with chopped bits of fruit and plenty of syrup.
A type of wagashi (a Japanese confection), higashi is made with rice flour. Featuring intricate designs, the sweet and starchy dessert can typically be found during tea ceremonies. The creation of wagashi desserts came after China began producing sugar and traded it with Japan.
A highly popular dessert that started out in Japan, the Raindrop Cake became immensely popular among social media stateside once it debuted at New York food market Smorgasburg by Chef Darren Wong. Made from water and agar, a vegan sort of gelatin, the cake resembles a giant raindrop. Typically, raindrop cakes are served with a roasted soybean flour and molasses or honey to add flavor.
Known for their fluffiness and distinct jiggle, Uncle Tetsu’s Cheesecakes started in Japan over 30 years ago. These cheesecakes are made up of flour, eggs, cream cheese, sugar, baking powder, honey, butter, milk, and a special Australian cheese. The result is a super soft, rich, and flavorful cheesecake that’s got as much moves as a bowl of Jello! Uncle Tetsu’s Cheesecakes became so popular that multiple franchises have sprouted all over the world to cater to the popularity of these moist wonders.
Burger King is shining the spotlight on a popular seafood item over in South Korea. The fast food burger chain added two new menu items that incorporate crab cakes into their latest sandwiches.
We’re all for any place you can get fast food crab cakes on demand.
Brand Eating reports that Burger King locations in South Korea are serving a new burger called the Tong Shrimp Crab Burger. The new item boasts a fried crab cake patty that’s topped with garlic shrimp, lettuce, tomatoes, onions, and an Old Bay-flavored tartar sauce.
Accompanying this new item is the Red Crab Whopper, which boasts the same exact ingredients as a Whopper with the addition of a fried crab cake and the Old Bay tartar sauce.
The two items are only available for a limited time at participating Burger King locations in South Korea. Don’t expect to see them past the summer.
While the reactionary videos are no doubt amusing, the popular YouTube channel has decided to dig a little deeper into their newest piece of content.
For their latest, a panel of four North Korean refugees are taken to a restaurant in South Korea where they get to try American barbecue for the first time in their lives. Trying barbecue for the first time is truly a life-changing experience in itself, so the producers didn’t want to give them anything less than amazing, authentic food.
To do so, they tapped pitmaster Augustin Flores of Sweet Oak in Wonju, South Korea. Flores, half Korean himself, is a classically-trained chef who was also taught to barbecue by celebrity pitmasters Harry Soo (winner of BBQ Pitmasters season one), Myron Mixon (four-time barbecue World Champion), and the late Konrad Haskins (BBQ Institute, Texas).
Among the meats they try are pulled pork, a pulled pork slider, beef brisket, burnt ends, beef ribs, Texas-German sausage, smoked chicken, a plethora of classic BBQ sides, and popular sauces. In short, this was a glorious crash course into the world of American BBQ.
As the group eats, they recall stories of life in North Korea and the hardships they had to endure. This includes everything from minuscule rations, eating dog meat, and the possibility of being executed for consuming beef.
Check out the incredibly beautiful video to hear some heartbreaking stories of life in North Korea while learning more about the flavorful culture of American BBQ.
Eating dogs is still a thing, and will likely remain as long as there are hungry people in the 11 countries that still eat dog meat. As disgusting and appalling as it might sound to us, eating our canine companions is no more strange to billions of people than eating beef or chicken.
One user on Imgur known as chrisron posted a picture of his meal during his visit to the Democratic People’s Republic of Korea, aka North Korea. According to chrisron, his lunch consisted of mostly unrecognizable things, as is pretty common in a fairy tail country like North Korea.
But his main course was the dog soup, and according to him, he loved it! “I saw it on the menu and absolutely had to try it. It was fantastic, best thing I ate in the DPRK. I would describe dog as tasting like very tender lamb. Would eat again.”
It is a little known fact that many Koreans love their boiling bowls of soup the most during the hottest days of summer, so it would not be unusual to find them downing steaming hot samgyetang (chicken ginseng soup) during an oppressively humid afternoon.
In Korea, they say, “fight fire with fire!,” restaurant owner Choi Mi-hee told Vice. “[Samgyetang] has benefits because when it’s too hot, we eat cold things. Our stomach gets colder but the rest of us stays hot. So we have to make it the same temperature.”
“When we eat samgyetang, we can get our stamina back,” Choi claimed.
The special soup is often consumed with ginseng liquor or soju.
Samgyetang is cooked with month-old chicken that fits whole into a bowl. The still tender meat is filled with garlic and rice and then cooked with ginseng, jujube, milk vetch root, and chestnut as basic ingredients with other ingredients depending on who’s cooking. Choi, for her part, includes eight additional special ingredients that she did not want to reveal.