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Ttukdak Hyung's Seasoned Oysters
Fresh oysters, crunchy radish, and fragrant garlic chives are tossed with gochugaru, perilla oil, maesil extract, and more for a spicy-sweet seasoned oyster dish that whets the appetite.
Aha Bujang's Yangpyeong Haejangguk
A rich and deeply savory Yangpyeong haejangguk made with a generous mix of beef offal, seonji, soybean sprouts, and napa cabbage, simmered with dutae chili oil, doenjang, and beef bone extract.
Aha Bujang's Eel Rice Bowl
A super-simple eel rice bowl made by simmering sea eel in a sweet and savory special sauce and serving it over rice.
Aha Bujang's Perilla Oil Buckwheat Makguksu
A simple perilla oil buckwheat makguksu finished with nutty perilla oil, perilla seed powder, and seaweed flakes, enhanced with savory tsuyu.
Aha Bujang's Seasoned Eggplant (Gaji Muchim)
A restaurant-style seasoned eggplant dish that perfectly balances savory depth and seasoning by harmoniously blending soup soy sauce and brewed soy sauce with lightly blanched eggplant.
Ttukdak Hyung's Jokbal Kalguksu
Pork front leg is slowly simmered in a broth of Chinese herbal medicine and soy sauce seasoning until tender, then served with spicy sauce and kalguksu noodles.
Aha Bujang's Woosamgyeop Jjolmyeon
A special jjolmyeon with a thick, spicy-sweet sauce combining sweet-salty stir-fried thinly sliced beef short plate (woosamgyeop) with chogochujang (vinegar-gochujang) and gochugaru
Aha Bujang's Soup Dandan Noodles
Soup dandan noodles with a rich, spicy base made from peanut butter and doubanjiang, topped with stir-fried ground pork and vegetables.
Ttukdak Hyung's Garlic Butter
A rich and savory garlic butter made by sautéing minced garlic in olive oil, then mixing with butter and Parmesan cheese to enhance its aroma.
Aha Bujang's Ham Kimchi Deopbap
A super-simple rice bowl made by stir-frying well-fermented sour kimchi and ham with tonkatsu sauce and beef dashida for savory depth, then simmering until saucy.
Aha Bujang's Mixed Seafood Rice Bowl
A Chinese-style mixed seafood rice bowl where seafood and mushrooms are briefly blanched, then quickly stir-fried with lard and oyster sauce seasoning to enhance savory depth.
Lee Yeon-bok's Super Simple Water Spinach Muchim
A super simple side dish of blanched water spinach with a refreshing, savory garlic sauce