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Aha Bujang's High-Heat Jjukkumi Samgyeopsal Stir-fry
A dry-style stir-fry where pork belly is seared tightly in seasoning, then vegetables and jjukkumi are quickly cooked over high heat to preserve crispness.
Aha Bujang's Spicy Braised Chicken Feet
A famous pojangmacha-style spicy braised chicken feet, simmered in a sweet and spicy special sauce until the bones slip right off, topped with soybean sprouts.
Ttukdak Hyung's Gabrisal Bossam
Tender steamed gabrisal (pork loin end) cooked over low heat, served with chewy dried radish kimchi
Aha Bujang's butter onion rice kimchi bokkeumbap
Kimchi bokkeumbap with enhanced savory flavor, made by stir-frying specially seasoned kimchi with rice cooked with the rich aroma of butter and onions
Aha Bujang's Bulgogi Gimbap
A deli-style gimbap packed with intensely stir-fried bulgogi and a tangy pickled scallion-onion garnish
Kim Ho-yoon's Soy-Braised Tofu
A chewy and savory soy-braised tofu dish made by coating tofu and oyster mushrooms with potato starch, pan-frying them, and then simmering in a sweet and salty sauce.
Kim Ho-yoon's Samgyeop Dubu Kimchi
Samgyeop dubu kimchi, where golden pan-fried tofu and pork belly stir-fried in its own fat with sour kimchi come together in perfect harmony.
Lee Hye-jung's Chadol Sundubu Jjigae
A rich, savory sundubu jjigae made with thinly sliced beef brisket (chadolbagi) and saeujeot, simmered with less water for a concentrated, deeply flavorful broth.
Maeil Matna Tteokgalbi
Handmade tteokgalbi made by mixing ground beef and pork with grated onion and shiitake mushrooms, kneading, wrapping around garaetteok, and grilling.
Eonam Teacher's Thinly Sliced Pork Belly Skewers
Izakaya-style skewers of thinly sliced pork belly rolled with large green onion, grilled and glazed with a special sweet-and-salty sauce.
Kim Jin-soon's Eomuk Somyeon
A simple broth made with tuna extract and anchovy dashida, then simmered with julienned fish cake and soft egg ribbons to create eomuk somyeon.
Kim Jin-soon's Super Quick Dakgaejang
A super simple dakgaejang that develops a rich broth in just 15 minutes by stir-frying large green onion and mayonnaise in chicken fat.