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Aha Bujang's Radish Muchae Jjolmyeon
A restaurant-style jjolmyeon featuring deeply savory radish muchae, a secret sauce made from its juices, and crunchy soybean sprouts.
Jung Ho-young Braised Hairtail
A rice thief braised hairtail simmered with a generous layer of fluffy seasonal potatoes instead of radish and a versatile braising sauce
Aha Bujang's Clam Doenjang Jjageuli
A quick 5-minute bubbling doenjang jjageuli boosted with the refreshing taste of clams, shiitake mushrooms, and fermented anchovy sauce
Aha Bujang's Street-Style Eomuk-tang
A spicy street-style eomuk-tang with a refreshing broth made from shrimp heads and large green onion roots, deepened with tuna extract and soup soy sauce.
Aha Bujang's Savory Bibim Somyeon
A super simple bibim somyeon with a rich, savory depth and smoothness that clings to the mouth, thanks to the addition of tonkatsu sauce and mayonnaise.
Hwang Jin-sun's Perilla Seed Kalguksu
Authentic Chinese-style dish featuring crispy-fried eggplant stir-fried with minced meat, assorted vegetables, and a spicy-sweet sauce base of gochujang and chili oil.
Aha Bujang's Gangneung Jang Kalguksu
A spicy and rich jang kalguksu made in just 5 minutes without broth, using store-bought doenjang and spicy gochugaru
Aha Bujang's Restaurant-Style chogochujang (vinegar-gochujang)
A restaurant-style all-purpose chogochujang (vinegar-gochujang) made in 5 minutes by mixing gochujang, vinegar, oligosaccharide syrup, and maesil extract in a golden ratio.
Aha Bujang's Sari Gomtang Dumpling Ramyun
A sari gomtang ramyun with deep, rich dumpling soup flavor, made by stir-frying large green onion and dumplings in oil.
Aha Bujang's Radish Salad and Pork Bibimbap
A budget-friendly bibimbap that comes together in 5 minutes by topping rice with sweet-and-sour radish salad and savory stir-fried pork.
Aha Bujang's Soy Sauce Stir-Fried Udon
A 5-minute stir-fried udon bursting with umami from jangjorim soy sauce and ground pork
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.