Guerrilla Gourmet

Name: Guerrilla Gourmet
Address: Pyeongtaek, KR
Telephone: (813) 504-2344
Price range: £
Rating: 4.1

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South Korea
Pyeongtaek
Guerrilla Gourmet

Revolutionary Good Food! CATERING: 813.504.2344
We are currently only catering and events for the season, call number above for inquiries, thank you.
(186)

We also provide services for staffing needs permanent and temporary, Disaster relief, humanitarian crises, corporate events, oil field & energy sector catering, culinary solutions, research & development, social media & marketing.

25/04/2024

Busted the smoker out tonight.
Smoked BBQ yardbird thighs with Guerrilla Gourmets signature
Korean Cowboy BBQ Sauce.
Did the job!!

24/04/2024

It was salad kind of day.
Got some fresh eggs from the Songtan market for our weekly language exchange pot luck and the rest was egg salad history.

23/04/2024

IMPORTANCE OF HYDRATION,
One of the key pillars of the HotelFit program as instructed by Leo Amorim, Founder and Health/Fitness Coach of Hotel Fit.

This was such an important part of the program and was one of the hardest parts for me.
I need to drink at least 1 gallon of water a day to benefit from the it’s fat burning benefits.

When I started the program almost 3 years ago I committed to getting rid of sugary drinks especially soda which I loved and drank waaaay to much of.
So I replaced those sodas with carbonated or sparkling waters. If wanted a little more flavor a squeeze of lime/lemon or a splash of orange juice hit the spot perfectly.
So I never looked back on the soda consumption to this day.
Of course I’ve had a few sips of interesting flavors since then but I don’t drink soda at all anymore, it’s my demon!!
Also there are so many other great benefits to staying properly hydrated.
To stay properly hydrated, most people need to drink roughly half of their weight (in pounds) in ounces. For example, a 200-pound adult needs approximately 100 ounces of water each day.

Of course, your water needs will increase with any physical activity. So you’ll need to add 12 ounces of water for every 30 minutes of daily activity.

1. Boosts Your Metabolism
Drinking water helps the body burn fat. Studies show that drinking 17 ounces of water can increase the metabolic rate by 30% in both men and women. Even mild dehydration can slow down metabolic rate by 3%. So drink up and burn fat.

https://www.lcmchealth.org/university-medical-center-new-orleans/blog/2018/may/drink-up-10-reasons-water-is-a-key-ingredient-in/ #

21/04/2024

Leisurely day out and about and let loose on the general Korean public at large.
Started the day with chef Hooney and a cooking class plus some great Korean cultural exchange. Next headed off for a neighborhood stroll, then headed to TongBok Market for some Galbi gomtang. Then vibed with my Viet friends at the Bahn mi cart where they were teaching some good and bad words, shot the breeze about Vietnam and ate a free Che while they made a round of Bahn Mi thit nuong for the fam! Also picked up some great tteok galbi (short rib Pattie’s) to stuff into my Bahn mis when I got home.
Then hung with the fam, pretty dang good day!!❤️‍🔥🙏🏽

21/04/2024

Took a stroll today after my cooking class and just appreciated all of the signs and unique branding.

20/04/2024

POWER LUNCH;
Tex-Mex style stuffed cabbage rolls (aka carb-less enchiladas)

Ingredients
1 large cabbage
1 lb ground beef or turkey
1 cup cooked “cauliflower rice”quinoa or rice
1 onion, finely chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes with green chilies
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
2 cans of rotel or sautéed diced tomatoes
I 2 cups of enchilada sauce(canned is fine)
1 cup shredded Mexican blend cheese
Chopped cilantro for garnish (optional)
Instructions;
Preheat your oven to 350°F (175°C)
Bring a large pot of salted water to a boil.
Remove the core from the cabbage and carefully blanch the whole cabbage in the boiling water for about 3-5 minutes, or until the leaves are soft and pliable.
Remove the cabbage from the water and set aside to cool slightly.
In a skillet, cook the ground beef or turkey over medium heat until browned.
Add the chopped onion and minced garlic and cook until the onion is soft and translucent.
Stir in the cooked “cauliflower rice”diced tomatoes with green chilies, black beans, corn kernels, ground cumin, chili powder, salt, and pepper.
Cook for another 5 minutes, allowing the flavors to meld together.
Carefully peel off the cabbage leaves, trimming the thick center rib if necessary to make them easier to roll.
Place about 1/4 cup of the beef mixture onto each cabbage leaf.
Roll the leaf around the filling, tucking in the sides as you go, to form a tight roll.
Place the cabbage rolls seam side down in a large baking dish. Pour the salsa over the cabbage rolls and sprinkle the shredded cheese on top. Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Serve hot, garnished with chopped cilantro, your favorite hot sauce, some pico de gallo, sour cream.
VIVA FIESTA!!

19/04/2024

Vietnamese Beef Rice Noodle Soup-Pho Bo.

Canter Family Dinners

Here’s a recipe for a quicker beef pho
Ingredients:
1 lb crosscut beef ribs
1 pho tea bag (or pho spice packet)
1 large onion, halved and charred
4 inch piece of ginger, sliced and charred
4 cloves garlic, crushed
1 lb beef sirloin, thinly sliced
8 cups water
8 oz rice noodles
Garnish: bean sprouts, Thai basil, cilantro, thinly sliced green onions, lime wedges, thinly sliced chili peppers.
Instructions;
Char the onion and ginger:
Place the onion halves and ginger slices on a baking sheet and broil in the oven until they are charred on the edges, about 10-15 minutes.
In a large pot, add water and bring it to a boil.
Add the charred onion, charred ginger, crushed garlic, and pho tea bag (or spice packet) to the boiling water.
Let it simmer for about 20-30 minutes to infuse the broth with flavors.
While the broth is simmering, prepare the crosscut beef ribs by cutting them into individual ribs.
Once the broth is flavorful, remove the pho tea bag (or spice packet) and discard it.
Add the crosscut beef ribs to the broth and let them cook for about 30-40 minutes until tender.
While the beef ribs are cooking, prepare the rice noodles according to the package instructions.
Drain and rinse them under cold water to stop the cooking process.
Once the beef ribs are tender, remove them from the broth and set them aside.
To serve, divide the cooked rice noodles among serving bowls.
Top with thinly sliced beef sirloin.Ladle the hot broth over the noodles and beef sirloin.
The hot broth will cook the raw beef slices.
Add a few pieces of cooked crosscut beef ribs to each bowl.
Serve immediately with a plate of garnishes on the side, allowing diners to customize their pho according to their taste preferences.

19/04/2024

POWER LUNCH:

Vietnamese Shaking Beef-Bo Luc Lac

Super delicious, quick and easy.
I served mine with various lettuce and herb leafs to wrap the beef in like a flaco taco!!

Ingredients:
1 lb beef (such as sirloin or tenderloin), cut into bite-sized cubes
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon fish sauce
1 tablespoon sugar
2 cloves garlic, minced
1 red onion, thinly sliced
1 tablespoon vegetable oil
Salt and pepper to taste.
green onions and sesame seeds for garnishInstructions:In a bowl, mix together the soy sauce, oyster sauce, fish sauce, sugar, and minced garlic. Add the beef cubes to the marinade and let it marinate for about 15-20 minutes.
Heat the vegetable oil in a skillet over medium-high heat.
Add the sliced onions and cook until they start to soften, about 2-3 minutes.
Add the marinated beef cubes to the skillet, spreading them out into a single layer.
Let them cook without stirring for about 2 minutes to get a nice sear.
After 2 minutes, stir the beef cubes to cook the other sides.
Cook for another 2-3 minutes until the beef is cooked to your desired doneness.
Season with salt and pepper to taste.
Remove from heat.
Garnish with sliced green onions and sesame seeds before serving.
Serve hot with steamed rice or your favorite side dish.

17/04/2024

DAKBAL-Korean Spicy boneless chicken feet, Koshikarri rice.

Dakbal, a Korean dish made from chicken feet, is typically spicy and flavorful.
Ingredients:
1 kg chicken feet
5 cups water
1 onion, chopped
4 cloves garlic, minced
2 green onions, chopped
1 lg. sliced jalapeño.
2 tbsp soy sauce
2 tbsp gochugaru (Korean red chili pepper flakes)
1 tbsp gochujang (Korean red chili paste)
1 tbsp sugar
1 tbsp rice wine or mirin
1 tbsp sesame oil
Salt and pepper to taste
Instructions :
Clean the chicken feet thoroughly by removing any dirt or residue or purchase pre cleaned and deboned chicken feet from your local market.
In a pot, add water and chicken feet.
Bring to a boil, then reduce heat and simmer for about 20 minutes until the chicken feet are tender.
Drain the chicken feet and rinse them under cold water.
This step helps remove any excess fat.
In a large skillet or wok, heat sesame oil over medium heat.
Add garlic and onion, sauté until fragrant.
Add the chicken feet to the skillet along with soy sauce, gochugaru, gochujang, sugar, and rice wine. Stir well to coat the chicken feet evenly with the sauce.
Cook for another 5-7 minutes until the sauce thickens and coats the chicken feet.
Season with salt and pepper to taste, then sprinkle chopped green onions on top.

16/04/2024

POWER LUNCH;
Peri peri chicken, stewed green beans, tomatoes, radish!!
SOICY SPICY!!

Ingredients:
4 chicken thighs (bone-in, skin-on)
4 chicken drumsticks (bone-in, skin-on)
4 cloves garlic, minced
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons paprika
1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon cayenne pepper (adjust to taste for spice level)
Salt and pepper to taste.
Lemon wedges, for serving.

In a bowl, mix together the minced garlic, lemon juice, olive oil, paprika, oregano, thyme, cayenne pepper, salt, and pepper to form the peri peri marinade.
Place the chicken thighs and drumsticks in a large resealable plastic bag or a shallow dish.
Pour the peri peri marinade over the chicken, making sure each piece is coated evenly.
Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for best flavor.Preheat your grill to medium-high heat (or preheat the oven to 400°F / 200°C if using an oven).
Remove the chicken from the marinade and shake off any excess.If grilling, place the chicken on the grill and cook for about 6-8 minutes per side, or until the chicken is cooked through and juices run clear. If using an oven, place the chicken on a baking sheet lined with parchment paper and bake for about 35-40 minutes, or until the chicken is cooked through.
Once cooked, remove the peri peri chicken from the grill or oven and let it rest for a few minutes.
Serve the peri peri chicken hot with lemon wedges on the side for squeezing over the chicken.

15/04/2024

Chicken Tinga Tostadas kind of night! Frozen fruit and plain yogurt hit the sweet tooth’s!!

15/04/2024

Made some chicken meatballs the other day and cooked them off and froze them for later use.
Well today was later use day, whipped a tomato-coconut curry (super basic). Then used the last of my “cauliflower-sausage rice”for the week.
Not every meal has to be a work of art, but it should be solid, clean protein with no additives.
Used a can of tomato purée, a coup of chicken stock, half a can of coconut milk, some garam masala, madras curry powder for the sauce.

The “cauliflower sausage-rice” used pork sausage, frozen cauliflower florets, and some condiments I’ve made and fermented or lightly pickled, cured a couple months or more back to battle the boring. Also sliced it with smoked paprika, garlic powder, thyme, s&p to taste, a k**b of butter.
Meatballs were ground chicken and sausage, finely crushed chicharrones, an egg, spices from above to taste.
Whole meal took about 15-20 Minutes with some pantry staples, bulk cooked or prepped items.

13/04/2024

My little rooftop container garden is doing things!!❤️‍🔥🌞🌱

12/04/2024

Seabass-crab chowda, throw it in a pot Les go!!!

12/04/2024

Seabass-crab chowda, and subs for dinner tonight. That’s my story and I’m sticking to it!!

12/04/2024

POWER LUNCH:
One of the key tenants of the nutrition Pilar of the Hotel Fit lifestyle platform.
Key to nutrition and continued ketosis when breaking your daily fast!!
Starting my days like this over the past 7 days plus other key factors and practices has brought me down 5lbs this week.
Pork Bulgogi Patty, kimchi fried “cauliflower rice”, and of course an egg because that’s a no brainer.
Also my condiments that I pre make for long term storage are a secret weapon in my battle against boredom and sugar control!!
Baechu Kimchi,
Cheongyeong Pepper-onion relish,
Home made dill soy pickles

10/04/2024

🎉 Exciting Announcement! 🎉
I am thrilled to announce that I am taking on a larger role with the Hotel Fit On Line Fitness Platform family as a full-time client and Mentor.
Under the guidance and mentorship of the incredible Leo Armorim, my personal fitness coach, I am embarking on a new chapter of my health journey.But that’s not all! I am also stepping into a larger role as a mentor and a co-owner of the program. Which means I will have stake in my own personal health & fitness goals of course but I will have stake in the success of every client that I may be able to help with the 100% guidance of Coach Leo.
It’s an honor to be part of such an inspiring community dedicated to wellness and personal growth.
In the upcoming weeks, I will be starting another phase of my health journey with the Hotel Fit program. This journey will be documented through videos, allowing me to share my experiences and insights with all of you.
I want to express my deepest gratitude to Coach Leo for his life-changing work and mentorship. His guidance has been invaluable in helping me achieve a healthier lifestyle.
It took me many years to find the right person with the right recipe to show me how to become a healthier version of myself, and I am grateful to have found that with Leo and the Hotel Fit program.
Thank you all for your continued support and encouragement. I am excited to continue this journey with each and every one of you!Best regards.
Also if anyone is interested in the program feel free to post on this thread, or DM me at any time -and I’ll do my best to answer any questions.

10/04/2024

Cheesesteaks, Andouille Dirty Rice, Seafood Ettouffe Oh My!

07/04/2024

Steak & Eggs one pan breakfast bomb.
Caramelized kimchi & onions, jalapeño toreados, baguette play the supporting roles.

07/04/2024

Folded Breakfast enchiladas, it’s what’s fer breakfast.
Chile Colorado
Chicken verde
White queso
Refried beans
Laurie’s Mexican rice
Fried egg
Sour cream
Cotija

06/04/2024

Garlic Naan-
Ingredients:
2 cups all-purpose flour
1 teaspoon active dry yeast
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup warm water
2 tablespoons plain yogurt
2 tablespoons melted butter or ghee
2-3 cloves garlic, minced
Chopped fresh cilantro (optional, for garnish)Instructions:In a small bowl, combine the warm water, sugar, and yeast.
Let it sit for about 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the flour and salt.
Add the activated yeast mixture, yogurt, and 1 tablespoon of melted butter. Mix well to form a soft dough.
Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours until doubled in size.
Once the dough has risen, punch it down and divide it into equal-sized balls (about golf ball size).
Roll each ball into a circular shape, about 1/4 inch thick.
Preheat a skillet or griddle over medium-high heat.
Brush one side of the rolled dough with melted butter and sprinkle some minced garlic on top.
Place the naan on the skillet, garlic side down.
Cook for about 1-2 minutes until bubbles start to form on the surface.
Flip the naan and cook the other side for another 1-2 minutes until golden brown and cooked through.
Brush the cooked side with more melted butter.Repeat the process with the remaining dough balls.
Serve the garlic naan hot, garnished with chopped cilantro if desired.
Adjust the amount of garlic according to your preference for a stronger or milder garlic flavor.

04/04/2024

The boys wanted garlic naan for dinner.
Tandoori Chicken
Chana Masala-curried chickpea stew
Dal Makhani-lentils stewed with kidney beans.
Raita-cumin yogurt
Lemony cucumber & shallots
I’m done!!

04/04/2024

Spring has sprung here in S. Korea. Out foraging petals to make some delicious things.

02/04/2024

It was T-Bone steak night at the House of Canters, soooooooo!
I used my amazing Pho Ga boil lion to season up my Pho spiced T-Bone steaks, they were bangin good!!
I saw the idea on their Insta page.
used Bun Bo Hue boullion to smoke some chicken wings and dang they looked delicious so I had to git my grub on too!!
Thanks for the inspiration and thanks for the amazing products , Cheers!!

02/04/2024

Chinese-Korean food is delicious!!
(Kkanpoong Shrimp)
Chunjang sauce, kimchi, danmuji

01/04/2024

Did up some crispy lemon pepper porkchops for the fam.
Of course I had to hook up the buttermilk mashed taters, garlic butter peas and a little chili Colorado gravy, why not!
fried lemon pepper pork chops:
Ingredients:4 pork chops
Salt and pepper to taste
1/2 cup all-purpose flour
2 tablespoons lemon pepper seasoning
2 eggs, beaten
Peanut oil for frying.
Start by seasoning the pork chops with salt and pepper on both sides.
In a shallow dish, mix together the flour and lemon pepper seasoning.
Dip each pork chop in the beaten eggs, then dredge them in the flour mixture, making sure to coat them evenly.
Heat vegetable oil in a large skillet over medium-high heat.Once the oil is hot, carefully place the pork chops in the skillet.
Cook for about 4-5 minutes on each side or until golden brown and cooked through.
Remove the pork chops from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Serve the fried lemon pepper pork chops hot with lemon wedges on the side for squeezing over the chops before eating.
Pro tip: hot sauce in your egg mixture
Pro tip: I sometimes use fish fry mix to bread these babies!

31/03/2024

Hiked the Suwon Hwaseong Fortress wall with my sweetheart today. Happy Easter y’all! ❤️‍🔥❤️‍🔥

30/03/2024

Alotta Tostadas!!

29/03/2024

The OG Paella-Rabbit, snails, piquillo, chorizo, Bomba, pimenton.

29/03/2024

Easy, healthy, and delicious anytime.
Hard boiled duck egg, home made caramelized kimchi (fermented 6 months), toasted sesame seeds, grass fed cow butter.
All of the raw ingredients were from the or surrounding farms, except the butter.
Also fits into my HotelFit health plan by .f.amorim.

Address

Pyeongtaek

Telephone

(813) 504-2344

Website

http://www.ggfoodtruck.com/

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Videos

❤️‍🔥

Yesterdays demo is up and running! https://youtube.com/@jamescanter4244?si=zLBUd0DLNvYsrn93

In Japan and even S. Korea they have cafes with all types of themes and there is defines strong cafe culture. This was a Snake bar we wandered into, and we thought the tanks were just for decor purposes but we found out soon enough you could handle these little danger noodles while consuming alcohol. What could go wrong lol!!

Droooooool!!

White Crow brewery take over at Nom Beer!! Always a bridesmaid and never the bride, lol!!

Feeling spacey this morning. 🪐🌏🌞🌝☄️

#guerrillagourmetroadshow ❤️

❤️

This popped on my feed today , which went down about a year ago and now I’d kill for that brisket huevos rancheros, top 10 dishes I’ve eaten!! Congratulations again Ernest, David, and the whole Burnt Bean crew on your nominations to the finals of the @beardfoundation James Beard Awards, well deserved!!💥💥💥

GG Taco time suckas!!😘🌮🌮🌮

Oldy but goody, Food truckin it this time last year in the Texas summer, no yoke!!

Seoul Food & Hotel convention. Student culinary competition, international products, food, food, food from all around the world!!

Buchon Yukhoe-Gwangjang Market-Seoul, South Korea(raw beef alley)

A day of volunteering at Bear Foot Farms in Hwaseong with Chef Ryan Wesley Phillips and all of the cool kids on the block, thank you! I got paid on Ribs!! Spent the day volunteering at a wonderful local micro farm in Hwaseong, #bearfootgardens with Chef and farme curator Ryan Wesley Phillips, Tara Ro, Jake, Sam, Peter, and a few other new friends. Most of these folks are either teachers, restauranteurs, Chefs, or farm enthusiasts so we had a lot to talk about. Everyone had a unique and interesting story of where they came from and what their Korean chapter is all about. Everyone brought together with their love of small production and clean agriculture, food, travel, story telling and did I say food!! I’m also very excited to say I’ll be helping to cook at their next farm dinner in two weeks. 💕💕 It was nice to get my hands in the dirt and learn about small food production in urban S. Korea, and can’t believe how prolific the small urban farms are here. Within this small radius near the downtown are there must of been 20 small farms and that goes on every square mile of this country, amazing!! Oh and those damn ribs were on point, perfect end to the day, thank you so very much!!