The most popular mind-tingling ASMR food trends

•          Wren Kitchens has compiled research for the increasingly popular internet trend Autonomous Sensory Meridian Response (ASMR) which provides a sense of euphoria to millions of viewers worldwide.
•          ASMR eating is an act that can induce a tingling sensation in your brain, head, and spine through sounds and visuals.
•          Sounds may include chewing, biting and slurping of different types of foods.
•          Searches on Google for ‘ASMR eating’ have risen by 100% over the last 30 days.

The rapidly growing ASMR trend sees the world gripped by euphoric food videos featuring immersive audio sensations and visual delights, with Google searches rising by 100% over the past 30 days.

Wren Kitchens have researched the most popular ASMR food trends and created recipes that are delicious and easy to make in your own home! The recipes are simple to follow and create a fun environment whilst cooking.

It’s not just any food that falls into the bracket of ASMR, usually it is food with varied textures such as fruit, seafood, fried chicken, or pickles with people enjoying videos with exaggerated chewing and crunching. This stimulates a feeling of comfort and a tingling sensation.

It’s become a social media sensation, for example, Korean food is a phenomenon when it comes to ASMR, and on TikTok alone, the hashtag #koreanfoodasmr has over four million views.

A great way to feel involved in the ASMR community is to try cooking the food recipes yourself. Below are a couple of food recipes that are widespread and can be made from the comfort of your own kitchen:

Crispy Korean Fried Chicken    

Ingredients (serves 4)

For the chicken

•          500g chicken wings
•          Large chunk of ginger, finely grated
•          50g cornflour
•          Vegetable oil, for frying
•          Sesame seeds and sliced spring onion, to serve

For the sauce

•          6 tbsp dark brown sugar
•          2 tbsp gochujang (Korean chilli paste)
•          2 tbsp soy sauce
•          2 large garlic cloves, crushed
•          Small piece ginger, grated
•          2 tsp sesame oil

Method

1.      To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy, so around 3-4 mins. Take off the heat and set aside.
2.      Season the chicken wings with salt, pepper, and the grated ginger. Toss the chicken with the cornflour until completely coated.
3.      Heat about 2cm of vegetable oil in a large frying pan over a medium/high heat. Fry the chicken wings for 8-10 mins until crisp, turning halfway. Remove from the oil and place on kitchen paper. Leave to cool         slightly (around 2 mins).
4.      Reheat the sauce and toss the crispy chicken wings in it. Tip into a bowl and top with the sesame seeds and sliced spring onions.

Chewy Chocolate Chip Cookies

Ingredients (12 cookies)

•          ½ cup granulated sugar (100 g)
•         ¾ cup brown sugar (165 g), packed
•          1 teaspoon salt
•          ½ cup unsalted butter (115 g), melted
•          1 egg
•          1 teaspoon vanilla extract
•          1 ¼ cups all-purpose flour (155 g)
•          ½ teaspoon baking soda
•          4 oz milk or semi-sweet chocolate chunks (110 g)
•          4 oz dark chocolate chunk (110 g), or your preference

Method

1.     In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
2.     Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
3.     Sift in the flour and baking soda, then fold the mixture with a spatula (be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
4.     Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavour and deeper colour, chill the dough overnight. The longer the dough rests, the more complex its      flavour will be.
5.     Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
6.     Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so            that the cookies can spread evenly.
7.     Bake for 12-15 minutes, or until the edges have started to barely brown.
8.     Cool completely before serving.

For more recipe inspiration, visit Wren Kitchens blog here.