I'm a half French, half Korean chef & this is my culinary notebook, where you'll find all my recipes. Here, I’ll think out loud, test ideas, mess things up, and slowly connect the dots in my culinary exploration.
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 60 | Founded | a year ago | Last Issue | 6 days ago |
| Active | |||||
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giltreatsgil.substack.comLatest Issues
The iconic Seafood Platter
How to nail yours, tips & recipes.
You might not immediately associate French food with a seafood platter, but in France, it’s actually very much part of the culture. Traditionally, it’s a familiar Christmas Eve spread, though it also make...
FRENCH BISTRO is Back!
Bunch of you guys got to know me through French Bistro series last winter. If you’re new here, this series is all about the dishes that define a real French bistro, the kind of food that feels timeless, generous, and deeply satisfying.
He...
My kind of burger
A homemade potato bun, and a thick & juicy patty
I’m a big hamburger person. It’s one of those foods I need at least once a week, easy, comforting, and always satisfying. Lately, I’ve been thinking about the question: what is the ultimate...
Grilled squid & 'Nduja butter
When it’s truly fresh, grilled squid is one of my favorite snacks. Give it a quick, hot sear with a few good seasonings and some fresh garlic, some black pepper, and you get that perfect balance: lightly charred on the outside, tender and s...
Korean butter stuffed clams
With a Kimchi & spring onions butter.
Stuffed clams are one of my favorite bites to serve before lunch or dinner. They’re perfectly snackable, look beautiful on the table, and pair wonderfully with a glass of wine, just enough to whet the...
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