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15–29 min
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Aha Bujang's Kimchi Doenjang Jjageuli
Jjageuli is a dish where well-fermented kimchi, savory traditional doenjang, and bulgogi-style meat are simmered down until the liquid is reduced, then mixed with rice.
Aha Bujang's Pork Poached Egg Jjajang Ramyun
A premium jjajang ramyun topped with a garnish made by stir-frying real pork and a clean poached egg made without vinegar
Aha Bujang's Cod Spicy Stew
A spicy stew made by simmering cleaned cod, radish, and minari in a mussel-infused broth
Aha Bujang's Hot Pot-Style Jjukkumi Samgyeopsal
A hot pot-style jjukkumi samgyeopsal where ingredients are simmered in a shallow pool of water and seasoning, allowing the rich sauce to deeply permeate every bite.
Aha Bujang's Whole Nakji Somyeon
Whole blanched nakji and fire-charred vegetables stir-fried dry with gochugaru and a special sauce, served with somyeon
Aha Bujang's Stir-Fried Pork Yakgochujang
A versatile stir-fried yakgochujang made by sautéing ground pork with soy sauce and tuna extract, then simmering with gochujang, sugar, and water until glossy and reduced.
Aha Bujang's Soybean Sprout and Dried Pollock Muchim
A premium soybean sprout muchim with dried pollock strips, offering a delightful chewy texture and nutty flavor.
Aha Bujang's Soybean Sprout Tteokbokki
Old-school pojangmacha-style soybean sprout tteokbokki, where the crisp sprouts and perilla leaf fragrance meld into a deep gochujang sauce.
Aha Bujang's Albap
A hot stone pot flying fish roe rice with chewy gardenia-pickled radish and sweet-and-sour stir-fried sour kimchi for deep umami
Aha Bujang's Oyster White Jjamppong
A restaurant-style oyster white jjamppong made by stir-frying oysters and vegetables, then simmering with chicken stock and white pepper in water added in stages for a clean, refreshing broth.
Aha Bujang's Sundubu Jjamppong-tang
A special jjamppong-tang that adds the softness of sundubu to a deep, spicy broth made by stir-frying pork and seafood with seasonings.
Aha Bujang's Spicy Hand-Torn Noodle Soup
A thick, spicy hand-torn noodle soup made with store-bought potato sujebi, potatoes, gochujang, and chili powder, simmered to a restaurant-style consistency.