Everything I ate my last day in Korea! #foodie #koreanfood #pasta #eating #seoulfood
Everything I ate my last day in Korea! #foodie #koreanfood #pasta #eating #seoulfood
25 Comments
im aslo sad m
not in ASIA, just korea
Karissa try somali food next!β€
Please do honduran foodπ
Facial expressions are so faked
i was sick when visiting the pasta place! the risotto was sooo good to eat when u are under the weather
The way I would literally ROLE back to the airport lol
I like the fact she makes everything sound amazing I swear bro if she makes a video on veggies and describe it it will be the best food in the world ππ
Pakistani food plz
My rural village in Alaska doesnβt have stuff like this π’
β€οΈwow
pls go to Indonesia againβ€
Hi karissa! Can you do a full day eating the foods from Legendary Kitchen Soldier!!?? It'll be awesome. Can i requesst ittπ₯Ήπ??
Delicious
μν΄.
WOW! That lloks so good – Hi from New Zealand Karissa! : )
Please do Katseye favourite 's food challenge for a dayπππππππππππππππππππ¨ππππ
TRY IN INDIA GARLIC BREAD IN DOMINOS ITS SOO GOOD TRY THE JALAPENO ONEE!!!
Which country are you from
Watching as a Korean satisfied my inner culture
πnow I'm hungry
You and Kim and Liz should a collab
β€οΈ
When you come back to the States, and youβre touring again, please consider Central Illinois!!
Korean pork belly RosΓ© pasta
Ingredients
Meat: 150g to 200g of thick-cut pork belly (samgyeopsal), sliced into bite-sized strips
Pasta: 200g of spaghetti or rigatoni
Aromatics: 1/2 onion (thinly sliced), 3-4 cloves garlic (minced), and 2-3 scallions/green onions (sliced, whites and greens separated)
The "RosΓ©" Sauce:1 tbsp to 1.5 tbsp gochujang (adjust to heat preference)
1/2 cup heavy cream or cooking cream
1/2 cup marinara sauce (or quality tomato puree)
1 tbsp soy sauce
1 tsp to 2 tsp sugar or honey (to balance the spice)
Garnish & Seasoning:
Olive oil, salt, black pepper, grated parmesan cheese, and sesame seeds.
Instructions
Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
Crisp the Pork Belly: Heat a little olive oil in a large skillet over medium heat. Add the pork belly strips with a pinch of salt and black pepper.
Cook until crispy and browned, then remove and set aside on a plate, leaving the rendered fat in the pan.
SautΓ© Aromatics: In the same skillet, toss in the sliced onion and the white parts of the scallions. Cook for 2-3 minutes until softened, then add the minced garlic and sautΓ© for 1 minute until fragrant.
Build the Sauce: Stir the gochujang directly into the oil and aromatics, toasting it for about a minute.
Pour in the marinara sauce, heavy cream, soy sauce, and sugar.
Simmer on low for 3-4 minutes until it comes together into a creamy, pink-hued sauce.
Combine: Add the cooked pasta, half of the reserved pasta water, and about 1/4 cup of grated parmesan cheese to the skillet.
Toss everything together for 1-2 minutes until the sauce coats the pasta. (Add more pasta water if the sauce is too thick).
Serve: Fold in the cooked pork belly, then plate and garnish with the remaining green onions, more parmesan, and sesame seeds.