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607 recipes found.
Aha Bujang's Dried Squid Radish Soup
A special radish soup that uses leftover dried squid to create a refreshing and savory deep broth
Jang Ho-jun's Buckwheat Gimbap
This is a gimbap tightly rolled with well-drained buckwheat noodles, rolled omelet, aburaage (fried bean curd pouches), and cooked sushi shrimp.
Okjubu's Creamy Bukeot Guk
A simple hangover remedy soup with a rich, creamy broth made using store-bought galbitang stock
Okjubu's Mushroom Dumpling Jjigae
A warm and hearty stew made with a variety of mushrooms, dumplings, and beef, simmered to rich and deep flavor.
Aha Bujang's Soybean Sprout Tteokbokki
Old-school pojangmacha-style soybean sprout tteokbokki, where the crisp sprouts and perilla leaf fragrance meld into a deep gochujang sauce.
Aha Bujang's Braised Chicken with Broth
A restaurant-style braised chicken with broth, featuring a spicy and savory depth from large green onion, onion, and Vietnamese dried chili peppers.
Aha Bujang's Spicy Hand-Torn Noodle Soup
A thick, spicy hand-torn noodle soup made with store-bought potato sujebi, potatoes, gochujang, and chili powder, simmered to a restaurant-style consistency.
Aha Bujang's Clear Soybean Sprout Soup
A super simple clear soybean sprout soup that achieves deep flavor with beef seasoning and minced garlic, without making a separate broth.
Aha Bujang's Glass Noodle Beef Radish Soup
A clear and savory beef radish soup made by simmering beef and radish thoroughly, enhanced with soup soy sauce and beef dashida for deep umami.
Aha Bujang's Driver's Restaurant-Style Brothy Spicy Stir-Fried Pork
Pork, vegetables, seasoning, and water are all added to a pan and simmered down to a driver's restaurant-style brothy spicy stir-fried pork, perfect for mixing with rice.
Aha Bujang's Magic Red Powder Dakbokkeumtang
A super-simple dakbokkeumtang that achieves a deep, professional-style spiciness using only magic red powder seasoning and minced garlic
Jung Ho-gyun's Super Simple Garlic Chive Egg Soup
A super-fast egg soup made by pouring beaten egg into a dashida broth and turning off the heat as it boils, letting the residual heat gently cook the egg into soft, fluffy curds.