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Aha Bujang's BBQ Rub Chicken
Oven and pan-fried chicken thigh roast with juices locked in, seasoned with a homemade BBQ rub blending herbs and spices in a golden ratio.
Aha Bujang's Nakgopsae
A restaurant-style nakgopsae featuring large intestine tenderized with kiwi, generous Korean small octopus (nakji) and shrimp, finished with a special seasoning sauce.
Aha Bujang's 2-Hour Anchovy Noodle Extract
A premium noodle broth base made by gently steeping anchovies and dipori into a rich extract, enhanced with secret seasonings for anytime use.
Aha Bujang's Pork Tenderloin Katsu
A special kick for tenderizing and scientific temperature control, resting for a juicy, extremely tender, high-quality pork tenderloin katsu
Aha Bujang's Wok-Fired Jjamppong
A Chinese-style scallop and squid jjamppong boiled with a secret method that creates a perfect deep wok-fired flavor even with home stove heat
Aha Bujang's Mussel Jjamppong
A spicy and refreshing mussel jjamppong made by stir-frying fresh mussel meat and vegetables over high heat to bring out a deep, savory flavor.
Aha Bujang's Boneless Braised Jokbal
A Dongpo-style boneless jokbal made by slowly braising a whole pork foreleg in five-spice and soy sauce seasoning
Aha Bujang's Holiday Braised Beef Short Ribs
Sweet and savory braised beef short ribs that melt tenderly in your mouth, gently simmered over low heat without a pressure cooker.
Aha Bujang's Ibiga-Style Beef Bone Jjamppong
A savory jjamppong made by emulsifying seafood and vegetables in rich beef bone broth over high heat to enhance umami
Aha Bujang's Bibim Naengmyeon
A restaurant-style bibim naengmyeon with a special sauce made by blending onion and pear, mixed with naengmyeon broth for an explosion of natural fruit sweetness and savory depth.
Aha Bujang's Oxtail Gomtang
A nourishing Korean soup rice made by blanching oxtails to remove impurities, then simmering them for 3 hours to enjoy tender meat and a rich broth.
Aha Bujang's Gamjatang-Style Sundaeguk
A spicy sundaeguk in the style of gamjatang, combining rich pork shank broth, perilla seed powder, and fiery chili powder