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Aha Bujang's Restaurant-Style Budae Jjigae
A budae jjigae with a deep, cling-to-the-mouth broth made without kimchi, using assorted ham, oyster sauce, tonkatsu sauce, and beef bone extract
Aha Bujang's Ssanghwa Baeksuk
A nourishing baeksuk that uses a bottle of ssanghwa-tang and soaked barley to create a subtle herbal aroma and savory depth in a short time
Aha Bujang's Spicy Stir-Fried Glass Noodles
A super simple glass noodle dish where soaked noodles are simmered in a spicy, addictive seasoning broth.
Aha Bujang's White Jjamppong
A white jjamppong made by julienning meat, seafood, and vegetables, stir-frying them over high heat, and finishing with a deep broth for a savory, smoky flavor
Lee Yeon-bok's Classic Menbosha
A classic menbosha from a master of Chinese cuisine, with a crispy exterior and chewy interior, served with a tangy and spicy special garlic sauce.
Jung Ji-sun's Yangpi Cold Noodles
A spicy, tangy, and pungent Chinese-style yangpi cold noodles that pairs perfectly with sorghum liquor
Aha Bujang's Pressure Cooker Dakbaeksuk
A super-simple dakbaeksuk that uses a pressure cooker to poach even the chicken breast moist and tender in a short time
Aha Bujang's Soybean Sprout Jjamppong
A refreshing and spicy hangover-cure jjamppong made with just soybean sprouts, no meat needed.
Aha Bujang's Fumoja Tteokbokki
A street-style old-fashioned tteokbokki simmered with fumoja noodles and Korean fish cake (eomuk) in a starch syrup and chili powder-based sauce
Aha Bujang's Seafood-Free Seafood Nurungji Tang
A nurungji tang that builds deep savory flavor with beef and mushrooms instead of seafood, featuring quickly fried nurungji in a small pan.
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 Pilaf
A fluffy pilaf made by stir-frying chicken thigh with carrot and zucchini in a soy sauce seasoning, finished with buttery richness.