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Aha Bujang's Tonkotsu Somyeon Ramen
A home-style Japanese tonkotsu ramen made rich and deep with pork bone extract and homemade chashu
Ttukdak Hyung's Country Fried Steak
A country fried steak featuring beef coated in frying mix and egg batter, fried until crispy, and served with a savory cream sauce and mashed potatoes for a hearty meal.
Aha Bujang's Spicy Frozen Pollock Stew
A hearty, spicy frozen pollock stew loaded with pollock milt and cod roe, finished with a special wild chive dipping sauce that rivals restaurant quality.
Ttukdak Hyung's Chicken Cream Curry
Crispy fried chicken leg meat topped with a smooth cream curry sauce and finished with mozzarella
Delicious Slow-Aging Lotus Root Shrimp Jeon
Instead of a thick flour coating, this jeon is made by thinly coating lotus root with Korean pancake mix, bringing out the flavor of the shrimp in a slow-aging recipe.
Delicious Slow-Aging Eggplant Dumplings
These are light dumplings made with eggplant wrappers. Coated in starch and steamed, they have a chewy texture, and are recommended for those who find wheat dumpling wrappers heavy.
Delicious Slow-Aging Onion Jjajang
A thick, dry jjajang made quickly by stir-frying only onions and large green onions.
Ttukdak Hyung's Shakshuka
An exotic-tasting shakshuka made by simmering vegetables like onion, bell pepper, and bacon with tomato sauce and spices, then cooking eggs in the mixture.
Delicious Slow-Aging Stuffed Zucchini (Aehobak Sobagi)
A slow-aging side dish made by stuffing microwave-steamed zucchini with a spicy and tangy seasoning sauce.
Kim Dae-seok's Kkwarigochu Stir-fried Dried Pollock Strips
A chewy side dish made by marinating dried pollock strips with raw sugar and mirim, then stir-frying with kkwarigochu and a savory seasoning.
Aha Bujang's sacheon jjajang ramyun
Sacheon jjajang ramyun with a spicy, smoky flavor created by stir-frying pork and cheongyang chili peppers in chili oil
Aha Bujang's Stir-Fried Pork with Basil
A Thai-style rice bowl made by stir-frying ground pork with garlic, dried chili peppers, fermented fish sauce, and basil until sweet, salty, and spicy.