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Hi, i’m tina, aka doobydobap

Food is the medium i use to tell stories and connect with people who share the same passion as i do Whether it’s because you’re hungry at midnight or trying to learn how to cook, i hope you enjoy watching my content and recipes. Food is my medium to tell stories and connect with people who share the same passion My recipes are a culmination of my experiences

I hope you enjoy recreating them at home, and if you do, make sure to tag me on instagram! The food i make here on doobydobap is not the most traditional, or the most authentic— but it is the most authentic representation of my experiences At doobydobap, i hope you can vicariously enjoy the food i make and gain a better understanding of who i am through my recipes. Recipe pork adobo simmered low and slow the pork belly will literally melt in your mouth

The rendered pork fat gives the sauce a glossy edge that's perfect for smothering your rice in, and the black peppercorns give the dish a refreshing spice from time to time

Written by doobydobap jump to recipe Recipe bibimbap from the korean word bibimbap, bibim means to mix, and bap means rice or food It’s the perfect example of when great things come together to create an even greater dish Soondubu shakshuka 4.1 from 607 votes recipe by doobydobap course

Recipe 5 ingredient jjajang sauce dark, saucy, glossy, and meaty Gochujang pasta with prawns 4.0 from 1185 votes recipe by doobydobap course Pescatarian, italian, korean, fusion difficulty Recipe kimchi cheese rice balls recreating one of my favorite korean frozen foods from costco, bibigo's kimchi cheese rice balls

Crispy on the outside and cheesy on the inside

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