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Aha Bujang's Beef Porridge Ramyun
A unique ramyun with a savory, thick broth made by adding a bit of commercial beef porridge powder
Aha Bujang's Super Simple Rice Noodle Soup
A restaurant-style rice noodle soup made in just 3 minutes by pouring boiling water and store-bought beef rice noodle broth over cold-water-soaked rice noodles.
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.
Aha Bujang's Tteok Ramyun
A tteok ramyun that maximizes flavor by adding 1 teaspoon of vinegar for umami, and finishing with pepper, egg, and large green onion at the end.
Aha Bujang's Seasoned Saeujeot
A versatile seasoned saeujeot made in the style of sundae-guk restaurants, enhanced with Miwon, sugar, and thinly sliced red chili pepper for deep umami and a spicy kick.
Aha Bujang's Sundubu Jjigae Powder Sauce
An all-purpose powder sauce made by blending dried shrimp and seasonings—just add water and sundubu to complete a sundubu jjigae.
Yoon Joomo's Tomato Soy Milk Cold Soup
A sophisticated and unique Korean cold soup that harmonizes the bright acidity of seasonal Daejeo tomatoes with the rich, thick texture of soy milk.
Aha Bujang's Soy Sauce Whole-Egg Soup
A whole-egg soup with a rough texture and spicy soy sauce broth, made by cracking an egg directly into the pot and breaking only the yolk.
Aha Bujang's Pad Thai
A super simple stir-fried rice noodle dish made in 5 minutes without tamarind sauce, using store-bought hot sauce and maesil extract
Aha Bujang's Super Simple Ramyun Bibimmyeon
A tangy-spicy bibimmyeon made by tossing cooked ramyun noodles with a sauce combining ketchup, vinegar, and fermented sand lance sauce
Aha Bujang's Survival Clam Somyeon
A refreshing and spicy survival noodle dish made by boiling frozen clams, fish sauce, and somyeon in one pot
Aha Bujang's Steamed Crispy Pan-Fried Dumplings
These pan-fried dumplings are cooked by adding water and oil at the same time, steaming the filling until moist and then crisping the outside.