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Aha Bujang's Nakji Bokkeum
A restaurant-style spicy stir-fried nakji, marinated in a special fiery sauce and quickly stir-fried over high heat.
Aha Bujang's Soy Sauce Eomuk Bokkeum
A soy sauce eomuk bokkeum that brings out savory depth with Jin-ganjang and oyster sauce, quickly stir-fried in cooking oil to stay firm and clean without becoming soggy.
Aha Bujang's Andong Jjimdak
Restaurant-style Andong jjimdak with deep, spicy flavor from dried shiitake broth and dried chili peppers
Kim Jin-soon's Beef Bulgogi
Beef bulgogi gently stir-fried in an earthenware pot with a secret soy sauce marinade and vegetables, just like a driver's diner
Jung Ji-sun's Dried Tofu Skin Muchim
A Chinese-style delicacy of dried tofu skin cut like noodles, tossed with cucumber and celery in a spicy-sour special lajiao sauce.
Jung Ho-young's Pork Belly and Soybean Sprouts Stir-Fry
Pan-sear thick-cut pork belly over high heat to draw out rich, savory fat, then quickly stir-fry fresh vegetables and soybean sprouts with oyster sauce to maximize crispness.
This Man's Cook One-Pan Super Simple Japchae
An innovative one-pan japchae that eliminates the hassle of separately boiling and stir-frying ingredients—simply add ingredients and seasonings in order to a single wok and simmer to completion.
Yoon Yi-ryeon's Andong Jjimdak
A golden recipe for Andong jjimdak that achieves a deep, dark brown color worthy of a specialty restaurant, with the fiery heat of Vietnamese chili peppers perfectly cutting through any greasy richness.
Ttukdak Hyung's Soy Sauce Garlic Short Ribs
Grilled short ribs marinated in minced garlic and rich soy sauce, cut into bite-sized pieces for a deeply savory and flavorful dish.
Okjubu's Andong Jjim-dak
A convenient, sweet-savory-spicy Andong jjim-dak that you can enjoy at home.
Aha Bujang's Napolitan Spaghetti
A super-simple Japanese-style spaghetti with sausage and ketchup-based sauce stir-fried in a pan to bring out gloss and savory depth
Aha Bujang's Deungchon Shabu Kalguksu
A hearty, spicy broth loaded with minari, mushrooms, and beef, enjoyed as a course that ends with kalguksu noodles and fried rice