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98 recipes found.
Aha Bujang's Chicken Broth Gyoza Kalguksu
A kalguksu made by boiling thin chicken dumplings and frozen kalguksu noodles in a homemade chicken broth, topped with chicken and vegetable garnish.
Aha Bujang's Instant Jeyuk Bokkeum
A restaurant-style instant jeyuk bokkeum where unmarinated pork is first stir-fried in oil to create a smoky flavor, then coated with sugar and gochugaru.
Aha Bujang's Woosamgyeop Kimchi Cheonggukjang Stew
A rich and spicy cheonggukjang stew made by boiling store-bought cheonggukjang with water at a 1:4 ratio, then adding well-fermented kimchi, tofu, vegetables, and woosamgyeop scraps.
Kim Jin-sun's Yeolmu Kimchi
A small-batch yeolmu kimchi made by brining young summer radish greens in salt water and seasoning with dried chili peppers and a cold rice starch paste for a refreshing flavor.
Ttukdak Hyung's Gwangju-Style Zucchini Gukbap
A spicy Gwangju-style zucchini gukbap made by simmering pork foreleg, zucchini, and carrot in a fine gochugaru seasoning
Aha Bujang's BBQ Rub Chicken
Oven and pan-fried chicken thigh roast with juices locked in, seasoned with a homemade BBQ rub blending herbs and spices in a golden ratio.
Aha Bujang's 2-Hour Anchovy Noodle Extract
A premium noodle broth base made by gently steeping anchovies and dipori into a rich extract, enhanced with secret seasonings for anytime use.
Aha Bujang's Pork Tenderloin Katsu
A special kick for tenderizing and scientific temperature control, resting for a juicy, extremely tender, high-quality pork tenderloin katsu
Aha Bujang's Wok-Fired Jjamppong
A Chinese-style scallop and squid jjamppong boiled with a secret method that creates a perfect deep wok-fired flavor even with home stove heat
Kim Jin-soon's Garlic Soy-Marinated Galbi
Restaurant-style soy-marinated beef short ribs, trimmed of silver skin, scored, and grilled until golden brown in a garlic soy marinade.
Aha Bujang's Fire-Flavored Squid and Spicy Stir-Fried Pork
A spicy-sweet gochujang sauce that clings perfectly to tender pork neck and squid, stir-fried without excess moisture to maximize the smoky fire flavor in this duruchigi.
Kim Jin-soon's Garlic Scape Muchim
A side dish made by blanching garlic scapes in salted water for 30 seconds to preserve their crunch, then tossing them in a sweet-and-sour gochujang seasoning.