Munchies
20 recipes converted from their YouTube cooking videos.
Vegan Reuben Sandwich with Marinated Bean Curd
A plant‑based take on the classic Reuben sandwich using tofu (bean curd) sheets marinated in a smoky‑umami broth, homemade Russian‑style dressing, sauerkraut, pickles and melted vegan cheese on sturdy rye bread. The broth‑infused tofu mimics the texture and flavor of pastrami, while the tangy dressing adds the signature punch.
How To Make Cajun Jambalaya with Isaac Toups
A classic Cajun jambalaya packed with dark chicken thighs, smoked andouille sausage, a rich dark roux, and the holy Trinity of bell pepper, celery and onion. This one‑pot dish is perfect for holiday feasts or any time you crave comforting, smoky Creole flavor.
NYC’s Viral Chinese Hot Chicken
Crispy Southern‑style fried chicken infused with a sweet‑spicy Chinese chili glaze, made with a buttermilk‑flour brine, a blend of Tien Tsin chilies, Sichuan peppercorns, and duck fat for an ultra‑crisp crust. Inspired by Nashville hot chicken and Chinese‑American flavors, this recipe yields ten pieces of golden, crunchy chicken with a medium‑hot, aromatic glaze.
Savory Leftovers Cake
A hearty, cheese‑filled savory cake that turns leftover vegetables, bacon, and spices into a comforting bake. Charred poblano pepper, Brussels sprouts, red cabbage, and a blend of white cheddar, Parmesan, and Gruyère create a flavorful, spiced loaf perfect for brunch, lunch, or dinner.
Matty Matheson's Finger Lickin’ Butter Chicken
A rich, creamy, and slightly spicy Indian butter chicken made with a smooth tomato‑cream sauce, ghee, and a blend of aromatic spices. Perfect for serving over rice or with naan.
How To Make Fast Food Chicken Nuggets At Home
Crispy, golden‑brown chicken nuggets that taste like fast‑food but are made at home. Ground chicken is seasoned, formed into bite‑size pieces, frozen, then double‑fried with a light tempura batter for ultimate crunch.
How to Make Chicken Fried Steak Sandwiches with Mason Hereford
A Southern‑style sandwich featuring thin‑pounded, double‑breaded chicken‑fried steak, tangy coleslaw, spicy pepper jelly, dill pickles and a creamy bird sauce, all piled on thick‑cut white bread.
How To Make Nigerian Jollof Rice and Chicken Stew
A vibrant West African feast featuring classic Nigerian Jollof rice cooked with a rich red stew base, tender chicken stew, and sweet fried plantains. This recipe captures the bold flavors of the Bronx and brings the iconic street‑food vibe of West Africa to your kitchen.
How To Make Birria Tacos
A rich, slow‑cooked beef birria served with a flavorful red consommé, crisp cheese‑melted tortillas, and fresh cilantro‑onion‑lime garnish. Inspired by Chef Andrés Galindo of Nene's Deli Taqueria in Brooklyn, this recipe captures the authentic Jalisco stew turned West Coast taco sensation.
The Lechón King of the South Bronx
A traditional Puerto Rican lechón served over rice with sweet plantains and banana, inspired by Angel Jimenez of La Piranha Lechonera. The pork is seasoned, hung to dry, and slow‑roasted for up to eight hours until the skin is ultra‑crunchy. Served with fluffy white rice, fried plantains, ripe banana slices, and sautéed shrimp for a complete island feast.
Make Takeout-Style Egg Rolls
A step‑by‑step guide to making authentic 1930s New‑York style Chinese‑American egg rolls with a cabbage‑carrot‑celery filling, shrimp and pork, double‑fried to golden crispness, plus homemade spicy mustard and duck (plum) sauces.
Torta Ahogada with Roasted Pork, Pickled Onions, & More
A traditional Mexican drowned sandwich featuring slow‑cooked, achiote‑marinated cochinita pibil wrapped in banana leaves, served on soft telera rolls with avocado, pickled onions, cilantro and a spicy tomato consommé.
Todos Los Tacos: The Chimichanga
A deep‑fried burrito packed with seasoned shredded chicken, refried beans, melty cheese, and fresh toppings. Inspired by the iconic Arizona street‑food staple, this recipe walks you through warming the tortilla, assembling the filling, and frying to a golden crisp.
How To Make Korean Corn Cheese
A Korean‑American street‑food inspired corn dish that combines fire‑roasted sweet corn with a tangy pickled red‑onion mix, a savory miso‑mayo sauce, mozzarella, Parmesan, fresh basil and a Korean‑Mexican Tajín topping. Served hot as a cheesy bake or cold as a vibrant salad.
How-To: Make Kimchi Fried Rice
A hearty Korean‑American fusion fried rice packed with smoky bacon, tangy kimchi, and a buttery gochujang sauce. Inspired by Sookie Hong on the Munchies channel, this dish uses day‑old rice for perfect texture and finishes with a sunny‑side‑up egg for extra richness.
Mexican Birria & Japanese Ramen in One Dish
A hearty, low‑and‑slow beef shank ramen infused with chilies, ginger, cinnamon, and a splash of apple cider vinegar. This comfort‑food hybrid blends Mexican, Chinese, Japanese, and Korean influences into a rich, spicy broth topped with shredded beef, shrimp, seaweed, and fresh aromatics.
Take Korean corn cheese to the next level
A Korean‑American street‑food twist on classic corn cheese. Sweet corn kernels are tossed with pickled red onion, creamy mayo and fresh basil, then topped with a generous layer of mozzarella and baked at 500°F until golden and melty. Perfect as a snack, side, or shareable pocha‑style bite.
How to hack jarred pasta sauce
A quick, flavorful upgrade for a plain jar of red pasta sauce. By sautéing onion, garlic, fresh tomatoes and chili flakes, then finishing with fresh basil, parsley and a knob of butter, you get a richer, homemade‑tasting sauce in minutes—perfect for any pasta.
How To Improve Store-Bought Tomato Sauce
Turn a boring jar of store‑bought tomato sauce into a fresh, flavorful Italian‑style sauce in under 15 minutes. By sautéing onion, garlic, and chili flakes, adding fresh tomatoes, and finishing with butter and herbs, this quick sauce is perfect for pasta, pizza, or as a dip.
How to Make Chicken Wings Glazed in Fish Sauce
Crispy deep‑fried chicken wings marinated in a salty‑sweet Thai‑style fish‑sauce glaze, dusted with rice flour and tempura mix, and served with a tangy homemade ranch dressing. The wings are marinated up to 48 hours for deep flavor, then fried to a dark golden brown and tossed in a caramelized glaze that balances heat, sweetness, and umami.