The bold, spicy, chewy magic of classic Korean tteokbokki with the iconic New York bacon, egg & cheese. @choibites’s BEC Tteokbokki is the perfect mash‑up of places Esther loves — Korea and New York — all in one pan 🗽🫶🇰🇷

Watch the full episode of #CookingWithChoi with Esther Choi now!

Get the recipe for BEC Tteokbokki 👇

BEC Tteokbokki
Recipe courtesy of Esther Choi
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 to 6 servings

Ingredients

1 pound cylindrical Korean rice cakes
1/2 pound thick-cut bacon, cut into 1/2-inch slices
4 cloves garlic, minced
2 dashi stock coins
2 tablespoons fine gochugaru
1/4 cup gochujang
3 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons mirin
4 ounces fish cakes, sliced into triangles (about 6 pieces per sheet)
1/2 small head green cabbage, cut into 1 1/2-inch squares
4 scallions, cut into 1-inch pieces
4 slices American cheese
1/2 cup shredded mozzarella
4 hard-boiled large eggs, cut into quarters

Directions

Rinse the rice cakes. Set aside.

Place the bacon in a cold large braiser and cook over medium heat until crispy and the fat is rendered, about 5 minutes. Remove the bacon from the pan with a slotted spoon and set aside.

In the same pan with the bacon fat, cook the garlic over medium heat for just a minute to toast it. Add the rinsed rice cakes, 5 cups water, dashi stock coins, gochugaru, gochujang, sugar, soy sauce, fish sauce and mirin. Bring to a boil, lower the heat to simmer and add the fish cakes, cabbage and scallions. Cook until the rice cakes are tender and the sauce thickens, 3 to 5 minutes. Add the American cheese and mozzarella and stir to melt them into the sauce. Remove from the heat and top with the crispy bacon and the quartered hard-boiled eggs.

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Guy sets his sights on one of Southern California’s best family-owned restaurants, Mambo’s! The recipes that have been passed down from generation to generation, fresh ingredients and bold flavors are what makes this restaurant feel like home.
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

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Guy Devours Roast Pork at Cuban Family-Style Restaurant | Diners, Drive-Ins and Dives | Food Network


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Three chefs face off in Guy Fieri’s rotating Flavortown kitchens, aiming to impress the judges for a chance to win up to $20,000 and return next week to defend their title. In the first round at the Hushpuppy Holler, the chefs must create a Southern comfort dish featuring one meat and one side. Returning champ Maria Mazon serves chicken wings, Chef Josh Smith counters with pork chops, while Chef Saba Duffy makes fried shrimp.
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Flavortown is real! Guy Fieri has created the town that, until now, only existed in his taste buds’ imagination. He’s inviting all of his friends to eat and challenging America’s best chefs to compete in his ever-changing lineup of outside-the-box restaurants, from food carts to fine dining. With $20,000 on the line, these chefs will need to be prepared for anything.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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The Crispiest, Crunchiest Episode EVER 💥 | Flavortown Food Fight | Food Network


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Tune in for special Mother’s Day episodes of Chopped! In “Mother’s Day,” four mothers who rule their home kitchens square off in the arena, and in “Thanks, Mom” four famous Food Network cooks (Ted Allen, Jeff Mauro, Jet Tila and Chris Santos) compete with their moms!
#FoodNetwork
Watch #Chopped, Tuesdays at 9|8c!
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Chopped is a cooking competition show that is all about skill, speed and ingenuity. Each week, four chefs compete before a panel of expert judges and turn baskets of mystery ingredients into an extraordinary three-course meal. Course by course, the chefs will be “chopped” from the competition until only one winner remains. The challenge? They have seconds to plan and 30 minutes to cook an amazing course with the basket of mystery ingredients given to them moments before the clock starts ticking! Chopped is a game of passion, expertise and skill — and in the end, only one chef will survive the Chopping Block.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.

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Moms Competing on Chopped 💖 Food Network


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Ree’s serving her irresistible cheeseburger sliders! They’re baked altogether and then sliced into juicy, mini cheeseburgers! Perfect for your next party 🍔 Her recipe combines mouthwatering, savory flavors like cheddar jack cheese and caramelized onions, packed in-between buttery, toasted buns!
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Get the recipe ▶ https://foodtv.com/3Ll2weN
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Cheeseburger Sliders
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 35 min
Active: 20 min
Yield: 6 servings

Ingredients

One 16-ounce package dinner rolls
1 tablespoon vegetable oil
1/2 yellow onion, chopped
1 1/4 pounds ground sirloin
4 1/2 teaspoons Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup mayonnaise
2 tablespoons ketchup
1 tablespoon mustard
One 8-ounce bag shredded Cheddar-jack cheese
1/2 cup dill pickle slices
2 tablespoons olive oil
1 tablespoon everything bagel seasoning

Directions

Preheat the broiler.

Remove the rolls from the packaging in one piece. With a serrated knife, cut crosswise through all the rolls at once, to divide the top half from the bottom. Place both halves cut-side up on a sheet pan and broil for 2 minutes until lightly toasted. Set aside.

Heat the vegetable oil in a large skillet over medium heat. When the oil is hot, add the onion and cook until just slightly softened, about 3 minutes. Add the ground sirloin and cook, breaking it into small pieces with a wooden spoon. Increase the heat to medium high. Add the Worcestershire sauce, salt and pepper, then stir well to combine. Cook until the beef is no longer pink and the liquid from the skillet has almost fully evaporated, about 8 minutes. Remove from the heat.

Preheat the oven to 375 degrees F.

In a small bowl, mix the mayonnaise, ketchup and mustard.

Spread the cut sides of the rolls with the mayonnaise mixture, then sprinkle with half of the cheese in an even layer. Layer the meat mixture over the cheese, then top with the remaining cheese and the pickles. Top with the other half of the rolls.

Thoroughly brush the tops of the rolls with the olive oil and sprinkle with the everything bagel seasoning. Bake until the cheese is melty and the tops of the rolls are golden and toasted, 10 to 12 minutes. Pull the sliders apart and serve warm.

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Ree Drummond’s Cheeseburger Sliders | The Pioneer Woman | Food Network


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