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150 recipes found.
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 Yangnyeom Galbi-gui
Golden marinade with a 1:6 ratio of soy sauce to water for perfectly browned, non-burning grilled beef short ribs at home
Aha Bujang's Shrimp Head Innards Cream Shrimp
A luxurious cream shrimp dish that melts the savory innards of shrimp heads into a cream sauce, enhancing richness and depth.
Aha Bujang's Classic Mung Bean Pancake
A traditional mung bean pancake made by grinding soaked mung beans and pan-frying them with pork, mung bean sprouts, and bracken in lard until crispy.
Jung Ho-gyun's Shrimp Rosé Pasta
A pasta that enhances seafood flavor by cooking shrimp separately and adding a broth made from the heads and shells to store-bought rosé sauce.
Ttukdak Hyung's Yukjeon Guksu
A savory pan-fried beef (yukjeon) made easily in a bag, generously topped over warm, deep anchovy broth somyeon noodles for a special banquet noodle dish.
Yoon Yi-ryeon's Radish & Soybean Sprout Namul Stir-fry
A Gyeongsang-style namul dish where radish and soybean sprouts are seasoned separately, stir-fried in sesame oil, and simmered in water until the liquid reduces.
Aha Bujang's Snowflake Potato Starch Tangsuyuk
A potato starch tangsuyuk recipe that removes blood from the meat cleanly and coats it with settled potato starch sediment to create a snowflake-like white and chewy fry.
Aha Bujang's Beef Yukjeon
Savory beef yukjeon made by sealing the beef's juices with potato starch and a fine egg wash, then pan-frying gently over low heat.
Aha Bujang's Mini Gimbap
Small-sized mini gimbap made easily with frozen vegetable mix and seasoned rice for a savory flavor
Aha Bujang's Pork Jowl Tangsuyuk
A recipe for crispy fried savory and chewy pork jowl paired with a clear sweet and sour sauce brightened with orange juice.
Aha Bujang's Chinese-Style Japchae Rice
Chinese-style japchae rice topped with pork tenderized using baking soda and glass noodles stir-fried over high heat