Guga Foods
13 recipes converted from their YouTube cooking videos.
$1 vs $1,000 Rice Bowl
A simple, affordable, and tasty chicken rice bowl inspired by Guga Foods' $7 bowl experiment. Freshly cooked rice, shredded rotisserie chicken, garlic‑fried rice, and a sweet‑savory sauce come together for a filling meal that costs under $7 per serving.
I tried EVERY Traditional Japanese Food… WOW!
A step‑by‑step home‑cooked version of the classic Japanese street‑food pancake featured in Guga Foods' Japan travel vlog. Crispy on the outside, fluffy inside, loaded with cabbage, pork belly, and topped with okonomiyaki sauce, Japanese mayo, bonito flakes and seaweed.
I aged Steaks in SUMAC for Months and Ate Them... WOW!
A Middle Eastern inspired chicken dish that showcases the bright, lemony flavor of sumac. Dark meat thighs are coated in a sumac‑baharat rub, baked until juicy, and served with sweet caramelized red onions, toasted pine nuts, a cool garlic‑sumac yogurt sauce, and warm bread.
I Cooked Steak with 1,000 Garlic Cloves
A bold steak recipe that uses a thousand‑garlic‑clove spread to create a caramelized, aromatic crust. The New York strip steaks are smoked low and finished in high‑heat avocado oil, then served alongside a bacon‑wrapped cheese bomb for an indulgent, garlic‑lover’s feast.
I got SCHOOLED on Birria Tacos by a Master, ft. @La Capital
Tender, slow‑braised short‑rib birria served in corn tortillas with melted Mexican cheese, a creamy avocado‑tomatillo green salsa and a fiery red tomatillo‑chili salsa. The secret is the rendered fat from the consomé that crisps the tacos and adds the signature rich color and flavor.
I Aged Steaks in Saffron Butter for 1 Year and Ate Them!
A daring experiment by Guga Foods that ages a prime cut of picanha in luxurious saffron‑infused butter for a full year, then finishes it with a high‑heat sear and low‑temperature finish. The result is an ultra‑tender, buttery steak with a subtle floral note, served with optional saffron rice and chicken ala Hala.
I soaked Steaks in Sesame Oil for months and Ate It
A gourmet experiment that ages a prime 7‑bone rib roast in pure sesame oil and rare Korean pilla oil for 65 days, then sears the steaks and serves them with crispy bulgogi fried‑rice balls. The process showcases natural preservation, deep flavor infusion, and a satisfying Korean‑inspired side dish.
Most AMAZING HAMBURGER BUNS recipe ever
Soft, slightly sweet, and buttery hamburger buns made from scratch using a secret ingredient—baby milk powder. Guga Foods shows how to mix, proof, shape, and bake perfect buns that outshine store‑bought versions.
I tried my Most Requested Steak Experiment!
A daring experiment by Guga Foods: a prime 7‑bone rib roast cut into three pieces, each aged for two months in a different liquid – a homemade jet‑black charcoal‑garlic oil, premium argan oil, and a control with no oil. After aging, the steaks are simply seasoned and grilled to a juicy, caramelized finish. Served with optional side dishes, this recipe showcases extreme flavor experimentation while remaining safe and edible.
I Tried the World’s Greatest Burgers
A juicy 80/20 beef smash burger topped with olive‑oil roasted cherry tomatoes, crispy fried kale, fried queso fresco, a spicy Brazilian mayo sauce, and a perfectly fried egg. Served on toasted brioche buns with a drizzle of chili oil for an unforgettable bite.
I Soaked Steaks in the World’s Curry for 100 Days!
A Malaysian‑inspired experiment by Guga Foods: a rich, aromatic beef randon paste used to soak a premium picaya (coulotte) steak for days, then grilled to a perfect char. Served with juicy BBQ‑rubbed chicken cubes, buttery mashed potatoes, and a bright chim churi herb sauce.
I tried the World's Greatest SHORT RIBS!
A Japanese‑inspired short rib sandwich that combines ultra‑crispy frozen milk‑bread, quick‑marinated grilled short rib, a tangy mayo‑lime sauce, caramelized onions and fresh scallions. Perfect for a bold, indulgent lunch or dinner.
$1 vs $1,000 Chicken Sandwich
A restaurant‑quality chicken sandwich featuring sous‑vide chicken breast, buttery compound butter, caramelized onions, homemade mayo, arugula, and toasted brioche buns. This recipe shows that great flavor comes from technique, not just pricey ingredients.