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@atlantafoodies: 📍Jang Dok Dae is a hidden Korean spot in Duluth, and it feels like you’re eating at someone’s home 🥹🤍 Everything tasted like it was made with so much love. The seafood pancake? 10/10. The Sundubu Jigae bubbling hot with that egg mixed in, I could eat that every single day. And the Galbi 🫶 so tender we literally ate it down to the bones. But my favorite moment? Making those Bulgogi lettuce wraps just like in kdramas. It was messy, flavorful, perfect in one bite 🥬✨ It’s self-service (no pressure to tip), super clean, and all the beautiful artwork inside is done by the owner herself, which just made it feel even more special. Already planning to go back for their summer cold noodles 😭 If you love cozy, homey, authentic spots, this is your sign. Save this for your next Duluth food run & support this sweet family business 🤍 #koreanfood #duluthga #gwinnettcounty #familyrestaurant #atlantafoodies

Atlanta Foodies
Atlanta Foodies
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Thursday 09 April 2026 01:21:20 GMT
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mis.shelly
Mis.shelly :
I love them !!! Visted once and in love with it forever !!
2026-04-09 14:46:18
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kat.eats
Kat | ATL content creator :
Ooo the perfect comfort meal 🔥🔥🔥
2026-04-09 02:35:32
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The goal isn’t to pretend insecurities don’t exist—they’re normal. It’s learning not to let them control how you treat yourself or other women.
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It’s a classic with a twist, try out my Biscoff Caramel Slice 🤌🏼 - Biscoff Caramel Slice Base 120g plain flour 60g almond meal 60g brown sugar 125g unsalted butter, melted 1 tsp ground cinnamon Pinch of salt Biscoff Caramel Layer 395g sweetened condensed milk (1 tin) 120g smooth Biscoff spread 80g brown sugar 150g unsalted butter Chocolate Topping 180g dark or milk chocolate 10g neutral oil Crushed biscoff biscuits, for topping Preheat oven to 180°C fan and line a 20cm square tin with baking paper. Mix flour, almond meal, brown sugar, cinnamon, salt, and melted butter until combined. Press into the tin and bake for 15 minutes until golden. Let cool slightly. For the caramel, stir condensed milk, Biscoff, brown sugar, and butter in a saucepan over medium heat for 10–12 minutes until thick and golden. Stir in a pinch of salt. Pour caramel over the base, smooth out, and bake again at 180°C for 10 minutes. Cool until set. Melt chocolate with oil, pour over caramel layer, and cover with crushed biscoff biscuits. Chill to fully set, then slice with a hot knife for clean edges.
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