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3,024 recipes found.
Aha Bujang's Bunmoja Jokbal Rice Bowl
A Thai-style jokbal rice bowl (khao kha mu) featuring boiled pig's trotters and broth, enhanced with a sweet-savory sauce and a spicy-sour chili vinegar.
Aha Bujang's Garlic Chicken Pasta
A standout chicken dish where chicken is seasoned with fermented sand lance sauce and chicken stock, pan-fried until crispy, then stir-fried with garlicky pasta.
Aha Bujang's Soybean Sprout Bibimbap
A crunchy and savory bibimbap made with blanched soybean sprouts, scrambled eggs, and a soy sauce seasoning sauce
Aha Bujang's Palbochae
A Chinese-style dish that stir-fries a variety of seafood, mushrooms, and vegetables in a savory and spicy special Chinese sauce based on oyster sauce.
Aha Bujang's Guljeon (Oyster Jeon)
Oysters briefly blanched to control moisture, coated with starch and egg, then pan-fried until moist and tender
Aha Bujang's Dakhanmari Cabbage Water Kimchi
A recipe for the crunchy, tangy, and refreshing water kimchi enjoyed at famous Dakhanmari kalguksu restaurants.
Aha Bujang's Curry Egg Sauce Steamed Flower Crab
A high-end dish in the style of pu phat phong kari, featuring steamed flower crab topped with a special sauce of butter, curry powder, egg, and oyster sauce.
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
Aha Bujang's Chicken Rice Bowl
A hotel-style chicken rice bowl featuring garlic-infused chicken broth rice topped with a special doenjang sauce and grilled chicken.
Aha Bujang's Mazesoba-Style Stir-Fried Kalguksu
Rich, savory stir-fried kalguksu mixed mazesoba-style with minced pork, garlic oil, scallions, and egg yolk
Ttukdak Hyung's Myeongran Bijijjagwi
A spicy, savory stew made by stir-frying gochugaru and simmering tofu, myeongran, and zucchini until just right, delivering a bold, tangy flavor.
Aha Bujang's Ureong Ssamjang
A restaurant-style ureong ssamjang made by stir-frying the paste in chili oil and enriching it with a seafood broth for deep umami.