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52 recipes found.
Aha Bujang's Butter Squid Sukhoe
A drinking snack dish that elevates umami by blanching squid in butter-infused water and serving it with a sauce made from fermented sand lance sauce and mayonnaise.
Ttukdak Hyung's Cheese Stone Pot Bibimbap
A hearty cheese stone pot bibimbap with beef and vegetables stir-fried in a savory sauce, topped with mozzarella cheese.
Ttukdak Hyung's Dolsot Bibimbap
Dolsot bibimbap made with thinly sliced pork belly and fresh vegetables stir-fried in a spicy gochujang sauce, served in a hot stone pot.
Aha Bujang's Soy Sauce Dakgalbi
A Cheonan-style soy sauce dakgalbi where chicken braised in a rich soy sauce seasoning is stir-fried in a pan with spicy-sour radish salad.
Aha Bujang's Summer Napa Cabbage and Lettuce Kimchi
A super-simple summer geotjeori made by shredding napa cabbage hearts and lettuce, then tossing them right away with a sauce of fermented sand lance sauce, vinegar, and maesil syrup.
Aha Bujang's suje yuja bibimmyeon
A homemade bibimmyeon that is more refreshing and appetizing than commercial ones, combining a gochujang-based sauce with the refreshing sweetness of yuzu marmalade.
Okjubu's Grilled Napa Cabbage Heart
A special dish featuring sweet napa cabbage heart grilled to a golden brown, served with crispy bacon and a savory perilla seed mayo sauce.
Aha Bujang's Galbi Rice Bowl
A special galbi rice bowl featuring golden-browned beef chuck short rib meat and a sweet-savory Worcestershire special sauce over rice
Ttukdak Hyung's Spicy Squid Muchim
Fresh squid and crunchy radish and cucumber tossed in a sweet, sour, and spicy sauce to whet the appetite.
Ttukdak Hyung's Minari and Pork Belly Gimbap
A unique minari and pork belly gimbap made by rolling rice, grilled aged kimchi, and spicy seasoned minari in fresh thinly sliced pork belly, then roasting it.
Aha Bujang's Minari Steamed Chicken Bossam
Tender chicken steamed with ginger and garlic, served with fragrant minari and freshly made bossam radish kimchi.
Okjubu's Seasoned Anchovies with Onion
A special side dish of crispy anchovies dry-roasted in a pan and tossed with crunchy onion in a spicy, tangy sauce made with fermented anchovy sauce and vinegar.