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Aha Bujang's Jinmichae Muchim
A basic side dish made by first coating rinsed dried shredded squid with mayonnaise, then mixing with gochujang seasoning for a tender and savory result.
Delicious Slow-Aging Tofu Tuna Jjageuli
A simple tofu tuna jjageuli that's great mixed with rice. You can also use ground pork or chicken breast instead of tuna.
Delicious Slow-Aging Imokase Tofu Stew
A simple yet great side dish for rice, made by boiling fresh, unfried tofu directly. The longer it simmers, the deeper the flavor.
Solo Cooking God Microwave Whole Pork Belly Braised
An ultra-simple whole pork belly braise that stays moist and tender without any water, using just a microwave and steamer
Solo Cooking God's Daepae Samgyeopsal Deopbap
A super simple daepae samgyeopsal rice bowl that's tender and moist with a soybean paste-based sauce instead of grilled pork belly.
This Man's Cook Daeppa Ramen
A fragrant ramen with a rich, savory oil made by gently sautéing garlic and green onions, enhanced with ramen seasoning and chili powder for a bold, spicy, and refreshing flavor.
This Man's Cook Special Oil for Jeollae
A fragrant oil for jeollae made by infusing garlic, ginger, and sesame oil into cooking oil to reduce the greasiness of jeollae and enhance its aroma
Aha Bujang's Stir-Fried Pork Yakgochujang
A versatile stir-fried yakgochujang made by sautéing ground pork with soy sauce and tuna extract, then simmering with gochujang, sugar, and water until glossy and reduced.
Aha Bujang's Spicy Japanese Curry
A spicy curry made simply by adding chili powder to Japanese curry roux and frozen mixed vegetables.
Aha Bujang's Soybean Sprout and Dried Pollock Muchim
A premium soybean sprout muchim with dried pollock strips, offering a delightful chewy texture and nutty flavor.
Aha Bujang's Gochujang Yukhoe
Jeolla-style gochujang yukhoe with a spicy-sweet gochujang seasoning, a glossy sheen from oligosaccharide syrup, and the richness of egg yolk
Aha Bujang's Raw Fish Restaurant-Style Clam Soup
A clean and refreshing raw fish restaurant-style clam soup made without minced garlic, using clams, large green onion, cheongyang chili pepper, and clam dashida