Korean Spicy Pork Meatballs


-1 pound ground pork
-5 scallions, finely chopped
-¼ cup gochujang (we used Annie Chun’s Gochujang)
-¼ cup mirin
-2 tablespoons soy sauce (we used reduced-sodium soy sauce)
-4 medium garlic cloves, finely chopped
-1-inch piece fresh ginger, peeled and grated
-2 tablespoons canola oil


1.) Turn your oven on and get it preheated to 375 degrees. Take a large mixing bowl out and add everything but the oil into the bowl. Mix all the ingredients together until combined (meatball mixture will be very wet). Take your hands and roll the mixture until you’ve got 1 ½-inch sized meatballs.

2.) Get a rimmed baking sheet out and line it with aluminum foil. Take a large skillet out and pour the oil in, setting the heat to medium-high. Once the oil’s hot and shimmering, put the meatballs in the skillet, only putting a portion of them in if you need to so that they’re not crowded. Cook the meatballs for 3 minutes or until browned on one side, flipping them over afterwards to cook for an additional 2 to 3 minutes or until they’re browned on this new side as well. Once browned on both sides, take the meatballs and place them on the lined baking sheet.

3.) Once all the meatballs are browned and on the lined baking sheet, stick the baking sheet in the oven and let them cook long enough for them to be fully cooked and resistant to light pressure being applied (which should take roughly 10 minutes). Once out of the oven, place the meatballs on paper towels to drain and eat right afterwards !

Supposed to yield roughly 14 meatballs (we got 16).

Well, they were supposed to be meatballs but they came out looking like deformed sliders. The mixture was so loose it was hard for them to keep their shape once they went into the skillet. As you saw, some of them came out burnt looking. So they didn’t come out looking so great this first time, but when we make them again we’ll give you an update ! Our oven runs hot and we should’ve adjusted the heat but we’ll be sure to do that next time. Despite their looks, they actually came out tasting pretty good. We wouldn’t mind having them again !

Recipe source unknown.

We weren’t paid in any way to mention Annie Chun’s.

Garlic Lime Shrimp


-1 pound uncooked large shrimp, peeled and deveined (we used 41-50 extra-large shrimp)

-5 garlic cloves, minced

-½ teaspoon salt (we used kosher salt)

-¼ to ½ teaspoon cayenne pepper (we used ½ teaspoon)

-½ cup butter (we used unsalted butter)

-3 tablespoons lime juice (we used a little more than 3 tablespoons since we used more shrimp)

-1 tablespoon minced fresh parsley (we didn’t use this)

-Hot cooked pasta (didn’t use this)


1.) Take a large skillet out and add the butter in. Once the butter’s melted, add in the shrimp, garlic, salt and cayenne, stirring the shrimp occasionally until the shrimp’s fully cooked (which should take roughly 5 minutes to achieve). Stir in the lime juice and parsley and spoon the shrimp mixture over the cooked pasta. Eat right away.


While the shrimp could be great served over pasta, we enjoyed just eating the shrimp by itself !

Recipe source unknown.

The fire marshall has no time to smile !


Poor Ghost, he gets so concerned every time we cook something in oil. Every time we have to use the fan while cooking, he comes rushing in and meows until we turn the fan off and any possible smoke’s dissipated. Afterwards, he turns back into a chill cat. Guess it concerns him so much since he used to live on the streets until we won him over. We he was too pretty to live on the streets !