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842 recipes found.
Aha Bujang's Soy-Marinated Whelks
A special soy-marinated whelk dish that boosts umami by marinating chewy canned whelks and vegetables in a simmered secret soy sauce mixture.
Aha Bujang's Jaengban Jjajang
A spicy-sweet jaengban jjajang recipe where noodles are stir-fried directly in a sauce of oil-fried chunjang, Jin-ganjang, and oyster sauce.
Aha Bujang's Donggeurangttaeng
Handmade donggeurangttaeng pan-fried to a golden brown with a golden-ratio soy sauce seasoning and a starch coating that locks in the juices.
Ttukdak Hyung's Siraegi Jjimdak
A spicy braised chicken dish with dried radish greens and glass noodles, simmered in a savory, spicy sauce made with doenjang and gochujang for a hearty, robust meal.
Aha Bujang's Silken Tofu Salad
A super-simple silken tofu salad finished with a special soy sauce dressing that is not salty and clings smoothly to the palate, just like at a Korean fine-dining restaurant.
Aha Bujang's Kkomakjang (Soy-Marinated Cockles)
A rice thief dish of chewy blanched cockles tossed in a clean, spicy-sweet seasoning with minimal moisture.
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
Ttukdak Hyung's Braised Half-Dried Pollock
Half-dried pollock braised with radish and potato in a spicy chili seasoning, simmered down to a rich, peppery finish.
Aha Bujang's Kkwarigochu Stir-fried Anchovies
A classic Korean side dish made with crispy stir-fried small anchovies, kkwarigochu, mayonnaise, and nuts for extra nuttiness.
Aha Bujang's Carrot Gisame Sauce
A versatile Japanese-style salad dressing made by blending carrot, onion, and apple with soy sauce, vinegar, and clear lemon-lime soda
Aha Bujang's Beef Tendon and Chuck Roll Suyuk
A recipe for tender, chewy suyuk and rich broth made by slowly simmering beef tendon and chuck roll for a long time.
Aha Bujang's Dongpo Pork
A super-simple dongpo pork braised until rich and tender using five-spice powder and dark soy sauce (laochou) instead of complicated spices