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Aha Bujang's Indian-Style Chicken Curry
A rich Indian-style chicken curry made without water, using the flavors of onion, tomato, and fresh cream with added spices.
Aha Bujang's Authentic Mapo Tofu
A Chinese-style authentic mapo tofu with deep flavor from stir-fried pork, shiitake mushrooms, and paprika with doubanjiang and oyster sauce
Aha Bujang's Secret-Ingredient Bossam
Perfectly tender boiled pork bossam without any off-odors, using beer, soju, and ssanghwatang
Aha Bujang's Honey Soy Chicken
Crispy on the outside and moist inside, fried chicken tossed in a special sweet and savory sauce made with honey, Jin-ganjang, and lemon juice
Aha Bujang's Pork Neck Tonkatsu
Crispy fried chewy pork neck served with a nostalgic Western-style sauce made from vegetable stock and cream soup base
Aha Bujang's Andong Jjimdak
Restaurant-style Andong jjimdak with deep, spicy flavor from dried shiitake broth and dried chili peppers
Aha Bujang's Chuncheon Dakgalbi
Chuncheon-style dakgalbi with sweetness and consistency adjusted using store-bought fruit drink
Kim Milan Tenderloin Steak
A Michelin-style steak where lean tenderloin is cooked moist using a coated pan and the residual heat of butter with the flame off
Seonkyoung Longest Garlic Butter Steak
Bite-sized beef seared golden in butter and coarsely chopped garlic, served with blanched broccoli
YOOXICMAN Original Beef Outside Skirt Fajita
Beef outside skirt is marinated for two hours in a soy sauce marinade with lemon and orange aromas, then grilled on a grill pan and sliced parallel to the grain in Tex-Mex style fajitas.
Kim Ho-yoon's Whole Pork Belly Aged Kimchi Jjim
A deeply savory kimchi jjim where pork fat is stir-fried with chili powder and sesame oil to build flavor, then whole pork belly and aged kimchi are braised for two hours until tender and pull-apart soft.
Kim Dae-seok's Stir-fried Pork Belly with Skin
A meat dish where whole pork belly with skin is pan-fried until golden, then cut into bite-sized pieces and stir-fried with large green onion, onion, cheongyang chili pepper, and a seasoning of doenjang and oyster sauce until glossy.