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272 recipes found.
Aha Bujang's Namhangang Stir-fried Small Octopus
Spicy and chewy stir-fried small octopus, with moisture locked in by chili powder and enhanced with scallion-infused oil and wok hei
Aha Bujang's Spicy Beef Small Intestine Hot Pot
A spicy beef small intestine hot pot made by simmering cleaned beef small intestine in broth with doenjang and gochugaru seasoning for a sharp, spicy kick
Ttukdak Hyung's Gopchang Sundubu-jjigae
A spicy, rich stew made by simmering soft sundubu, chewy beef small intestine, and zucchini in a fiery chili seasoning.
Kim Jin-soon's Yeopgi Egg Tteokbokki
A diet-friendly Yeopgi tteokbokki made without rice cakes, using eggs and sausages with starch slurry to thicken the sauce.
Ttukdak Hyung's Spicy Water Dropwort Kalguksu
A spicy post-meal kalguksu made by dissolving gochujang, doenjang, and dashida in the water from the steamer that absorbed the beef's rich juices, then adding noodles and plenty of fragrant water dropwort.
Ttukdak Hyung's Bulnakjeongol
A spicy and refreshing hot pot made with fresh beef, Korean small octopus (nakji), and tofu, simmered in a spicy seasoning for a wonderfully tangy and clean broth.
Aha Bujang's Funeral-House Braised Half-Dried Pollock
Sweet, savory, and chewy braised kodari that brings back memories of eating it at funeral homes
Ttukdak Hyung's Pork Gomtang
A rich and clear pork gomtang made by simmering pork hind leg with radish, large green onion, and whole black peppercorns
Aha Bujang's Gochu Jjigae
A creative gochu jjigae loaded with spicy tuna, vegetables, and chili peppers, finished with curry powder for extra savoriness and heat.
Aha Bujang's Korean freshwater snails (olgaengi/daseulgi) Doenjang Jjigae
A special jjigae with a refreshing twist, packed with slightly bitter and chewy Korean freshwater snails (olgaengi/daseulgi) in a savory doenjang stew
Aha Bujang's Yeolmu Onbap
A unique gukbap made by mixing crunchy yeolmu kimchi and rice in a warm, deep beef bone broth
Ttukdak Hyung's Chadol-tang
A premium chadol-tang with deep flavor, made by blending rich, carefully simmered beef bone broth and tender beef short plate stock in a golden ratio