Chris

I cook things and I eat stuff.

[chrishangry]

Pork belly okonomiyaki Hiroshima style! It was my employee meal I made it myself 😁

[chrishangry]

First day on the job! Wish me luck

[chrishangry]

Southwest chicken salad

[chrishangry]

job hunt successful! ya boi is employed starting tomorrow!

[chrishangry]

Oxtail Khao Soy

I’m not normally a Thai curry kind of person but this bowl was awesome. Fall off the bone braised oxtails, sweet and sour coconut curry with a punch of fresh herbs and veggies. I got extra noodles to soak up the entire bowl of broth! I could not afford to leave even a drop behind 🤤

[chrishangry]

I hate being a guy but unfortunately I’m really good at it, I am just as inconsiderate, unaware, rude, and hold all the privileges of a man. And I hate myself for it. I don’t know how to be grateful about it and it makes me hate myself more.

[chrishangry]

7 pounds of cabbage successfully kimchified! My reward is Kimchi, rice, and nori for lunch lol

[chrishangry]

Im at home all day babysitting sage so I might stream today…

[chrishangry]

We have arrived

[chrishangry]

Officially in Washington, 2 hours until we r home!

[chrishangry]

Now entering Oregon…a lunch break then back on the road

[chrishangry]

It’s been 5 and a half years of growth, and I am so grateful for the people in my life that have stuck through it with me, and especially my sisters because I would not have had so much patience to let me make my mistakes and let me grow and guide me through it all. But as we close this chapter I hope the new one becomes one of thriving and not just surviving! Here I come Seattle!

[chrishangry]

Bulgogi Udong: ground beef marinated in bulgogi sauce, poached eggs (because idk how to make onsen eggs correctly lol) in anchovy dashi broth over alkaline noodles with green onions and gochugaru.

Udon and Udong are often confused as they are dishes that are interchangeable in language, but slightly differ in culture.

While Korean Udong is derived from Japanese udon, it differs in its focus: while the Japanese dish focuses on the noodle itself, which the dish is named after, its Korean counterpart is more focused on the strong, savory depth of its broth, often changing out the thick and chewy wheat noodle for a thinner and softer, yellow alkaline noodle common in Korean style Chinese cuisine.

[chrishangry]

Say you’re a millennial Korean American without saying you’re a millennial Korean American:

I eat my Dino nuggies in a ssam.

[chrishangry]

86 Chris

[chrishangry]

lol every time i said bye to people at work this week i've been saying "bye!…forever"

[chrishangry]

A Mediterranean bowl with tabbouleh on the bottom, tomatoes, cucumbers, red onion, red radish, feta, and roasted garlic hummus topped with oven baked falafels, and sumac.

Last meal prep til Seattle!