BY VELCHEVA

I love when a recipe isn’t just a way to cook meat, but a story where centuries-old traditions and cultures intertwine 🫶🏻 Today it’s meat cooked using a Korean searing method: first, very high heat to create a dense caramelized crust, then a quick shock on ice, and back to the heat again. The temperature contrast “seals” the texture, locks in the juices, and makes the meat incredibly tender inside 🤤 They say that once, only wealthy families could afford to cook this way — too much attention to detail, too much precision in the process. But that’s exactly where the flavor is born. And then it gets even more interesting. In this recipe, I use calçot — that famous Catalan onion from Spain, traditionally charred almost completely over an open flame, peeled from its burnt outer layer, and eaten by hand during calçotadas. Yes, they don’t even wash it beforehand! 😮 It turns out it’s appreciated in Korea too — just prepared differently. The final touch is romesco sauce — almonds, peppers, olive oil — Spain again. On one plate, Korea meets Catalonia: fire and ice, smoky onion and rich nutty sauce. I love this kind of gastronomic freedom — when traditions don’t compete, but harmonize, creating something new and beautifully balanced 🤍 The video features our music — artist Velcheva Vibe, track “From Age to Age.” Listen on streaming platforms 🎶

Do you use hand cream in restaurant restrooms? 🤔 I love this kind of care for guests and clients. But in restaurants, hotels, and beauty salons, the creams are often too heavy — they just don’t absorb. You can’t grab your phone or get behind the wheel without that greasy feeling. That’s how our product was born — it’s our unique in-house development: • absorbs instantly (up to 30 seconds) • hydrates the skin • rich, long-lasting scent And by the way, this is the only one I use after my manicure. It’s one of our bestsellers! Available in: Africa • Tobacco Vanilla • Dubai • Dune Website link in bio 🤍

THE BEST PART COMES AT THE END A traditional doner kebab recipe — my way. You can 100% recreate it at home 🙂‍↕️ Add your favorite fillings and sauce, and remember: the more you make it your own, the better it tastes. As usual, I refresh the flowers once a week. I’ve really fallen in love with mono bouquets lately, so I decorated the living room with them again. For the bathroom, though, I chose something more classic — my usual style 🤌🏻 I think the ending of this video might surprise you. Honestly, everything here is a little different than usual: the recipe is super simple, the flowers are mono bouquets, and I’m not alone at the end 🤓 But I love it all 🥰 By the way — do you like fast food? Don’t be shy 😂

Recently I was making bouillabaisse and caught myself thinking… this isn’t really about soup. It’s about content. From the outside it looks like the “wow” is the seafood on top — the pretty visuals, the perfect shot, the trending sound. But the real depth is never where it’s visible. It’s in the broth. The part no one sees — but it holds everything. A chef once told me: if you want an incredible broth, don’t rely on one “star” fish. Use many kinds. Each one adds a layer. And then you do the key thing: you strain it and reduce it. Water disappears — essence stays. That’s exactly how growth works online. People notice the shrimp. But growth comes from the broth: your system, consistency, clarity, storytelling, editing, rhythm, energy. And then comes your signature — the thing that makes it yours. For me today, it was rouille: creamy, potato-based, not “just a sauce”… more like the period at the end of the sentence. Complexity isn’t for complexity. It’s for depth. And depth is what people remember.

MUSIC CHANGES EVERYTHING 🎶 I’m sure you’ve noticed by now. It can speed up the rhythm. Slow your breath. Make a shot feel tender, dramatic, or bold. The same visuals — totally different vibes 🙌🏻 For me, it’s not just about sound following the picture. It’s about enhancing it, being an extension of my philosophy, character, and mood. That’s how the idea came to create music that fully reflects my own inner rhythm 🎷 And then — our very own label Velcheva Apex Music (VAM). A complete reflection of me and my aesthetic, like my videos could actually have a melody 😊 Now, every track is the finishing touch to my videos. That final accent that makes the atmosphere feel whole. The tracks are already out on Spotify and YouTube Music, and coming soon to other platforms 🤍 Listen, save, and enjoy 🫶🏻

LAZY CHINESE WONTONS 🥟✨ I love recipes that save time but don’t compromise on the wow factor. This is exactly one of those. Instead of shaping every single dumpling by hand, you can take an easier route and use a mold. In my case, it’s a crab shell — yes, it sounds dramatic and looks even more impressive. But it’s not really about the crab 🦀 You can recreate the recipe exactly as I did, or get creative: a muffin tin, ceramic ramekins (the kind you use for crème brûlée), any small portion-sized molds — they’ll all work. The filling stays the same, but the presentation becomes uniquely yours. Sometimes “lazy” doesn’t mean simplifying the flavor. It means freedom. The freedom to cook faster, easier, and still beautifully. And to reinvent it every single time 🤍 By the way, the music you hear throughout my content is our own — it's available on all platforms, artist Velcheva Vibe 🫶🏻 Ravioli, pelmeni, wontons, khinkali, manty, dumplings… every culture has its own delicious version. Which one from this long list is your favorite?

LOVE IS IN THE AIR 🥰 An idea for your romantic dinner on February 14th — and yes, I finally showed that floral decor I was hunting for (the one that needed a flat-bottom vase 😉). You’ve probably noticed the music in my videos has changed — these are our own original tracks. I’ll share all the details very soon, but you can already listen on streaming platforms by searching artist “Velcheva Vibe”. This video features our track “No Reward” 🫶🏻 And yes — macarons aren’t just sweet! Keep that idea saved ❤️ What’s your favorite filling?

I cook fish and seafood very often 🤍 And you know, I absolutely love that moment when the kitchen fills with aromas — garlic, herbs, spices, fresh fish, seafood. It’s always about appetite and pure pleasure 🤤 But there’s one nuance. My kitchen is open to the living and dining area. And no matter how delicious it smells in the moment, I really don’t want my sofa and curtains to remember yesterday’s fish or shrimp the next day. So I have one rule: if you cook a lot and often — especially bold, aromatic dishes — your home must have the right background scent 🙏🏻 What works best in these cases are rich compositions with “edible” notes (fruity ones, for example). The format is totally up to you. They perfectly complement the kitchen and dining area while you’re cooking or eating, and refresh the space afterward. As you can guess, I use everything at once — because I spend a lot of time in the kitchen 👩🏼‍🍳 While cooking, I light candles. After — I use interior perfume. And kitchen textiles always get a spray. So my honest advice: pay attention to edible notes. And where to find the best home fragrances — you already know 🙂‍↕️

Since launching our cosmetics, I’ve seen such an amazing response — thank you for your trust and support. The hand cream is already back in stock, and you can also find the shower gel, body cream, and our lightweight hand emulsion

LASAGNA-BON 🤤 In my opinion, this way of serving is even more striking and practical than classic lasagna. It’s all the same goodness: a proper Bolognese, creamy béchamel, lots of Parmesan — but instead of traditional layers, you get these neat little “cinnabon-style” rolls. Super easy to serve individually, especially when you have guests over 🙂‍↕️ Sometimes we get so used to “the right way” of doing things that we forget we actually have creative freedom. Nothing stops us from rethinking a classic and serving it our own way. The flavor stays the same, but the emotion is completely different ✨ I love playing with form without breaking the essence. Because cooking isn’t just about the recipe — it’s about mood, presentation, and personality. By the way, speaking of mood — you often ask about the music in my videos. You can find it on streaming platforms under the artist name VELCHEVA VIBE 🥰 Would you try lasagna like this, or are you classic-all-the-way? 🍝🫶🏻

No tengo mucho tiempo para contarles всё подробно, ¡pero quiero compartir con ustedes una noticia maravillosa! En nuestra web ya están disponibles los productos de cuidado corporal: – Gel de ducha – Crema corporal – Crema de manos – Crema Emulsión de Manos Son los productos más aromáticos y delicados para ustedes 🤍 ¡Bienvenidos a nuestra web!

YOUR CHEF FOR TODAY 👩🏼‍🍳 You’ve definitely never seen me in an outfit — or a setting — like this 🫶🏻 Today I had a very special opportunity to cook dinner for our team in the hotel kitchen at @gloriahotels Huge thanks for the trust and for opening your doors (and your kitchen 😉) to us. The level here is truly top-tier: perfectly aged meat, ultra-fresh fish, proper storage, precise temperatures 🤌🏻 Cooking here was pure pleasure. Be honest — would you go to a restaurant where I’m cooking? 🍽️✨

YOUR CHEF FOR TODAY 👩🏼‍🍳 You’ve definitely never seen me in an outfit — or a setting — like this 🫶🏻 Today I had a very special opportunity to cook dinner for our team in the hotel kitchen at @gloriahotels Huge thanks for the trust and for opening your doors (and your kitchen 😉) to us. The level here is truly top-tier: perfectly aged meat, ultra-fresh fish, proper storage, precise temperatures 🤌🏻 Cooking here was pure pleasure. Be honest — would you go to a restaurant where I’m cooking? 🍽️✨

LOBSTER FISH 🐟🦞 The fish is actually called monkfish, and it has a very distinctive flavor — not fishy at all. It’s much closer to lobster meat 🤤 The fish is very slippery, which is why there’s a special cutting technique invented in Japan: the fish is hung on hooks on a wooden frame for easier processing. Despite its slightly intimidating appearance, monkfish is incredibly tender and delicious — and when paired with simple ingredients, its flavor really shines 🤗 So don’t judge by appearances and don’t limit yourself. Discover new ingredients, flavors, and combinations. Or better yet — create your own 😍

BIBIMBAP 🇰🇷 One of those dishes with no strict rules 🍚 There’s a base — hot rice, vegetables, sauce — and then the fun begins. Today I replaced the beef from the classic version with freshwater eel. It’s tender, rich, slightly sweet, and gives the dish a completely different character. But that’s the whole philosophy of bibimbap: you can swap ingredients, play with flavors, and create your own version every time. Want more heat? Add extra gochujang. Want something lighter? Focus on the vegetables. Want deeper flavor? Choose what you truly love. I love recipes like this for their freedom — when tradition doesn’t limit you but inspires you. You mix everything at the end, and it all comes together in perfect balance. Save the recipe and try creating your own bibimbap 🤍 Do you like Korean cuisine?