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1,126 recipes found.
Aha Bujang's Spicy Tuna Curry Rice Bowl
A super-simple curry rice bowl made by heating retort curry with spicy tuna in a pan and serving it with a sunny-side-up egg on top.
Aha Bujang's Osorigamtu Sundae Gukbap
A sundae soup dish made by blanching osorigamtu first to reduce any off-flavor, then simmering it deeply with perilla seed powder and garlic without using beef bones.
Ttukdak Hyung's LA-Style Marinade Ribs
Delicious, tender, and sweet LA-style marinade ribs marinated with a sauce made from grated pear, onion, and pineapple, then grilled.
Aha Bujang's Clear Basic Egg Soup
A clear and clean basic egg soup where the yolk is roughly broken and cooked with the white, creating strands that dance as they cook.
Ttukdak Hyung's Siraegi Jjimdak
A spicy braised chicken dish with dried radish greens and glass noodles, simmered in a savory, spicy sauce made with doenjang and gochujang for a hearty, robust meal.
Aha Bujang's Kkomakjang (Soy-Marinated Cockles)
A rice thief dish of chewy blanched cockles tossed in a clean, spicy-sweet seasoning with minimal moisture.
Ttukdak Hyung's Chicken Fricassee
A tender and savory chicken fricassee made by sautéing chicken thighs and mushrooms in a butter and white wine sauce.
Aha Bujang's Tonjiru
A Japanese-style pork miso stew, tonjiru, made by stir-frying pork and various vegetables, then simmering them with miso and katsuobushi for a rich, savory depth.
Ttukdak Hyung's Braised Half-Dried Pollock
Half-dried pollock braised with radish and potato in a spicy chili seasoning, simmered down to a rich, peppery finish.
Ttukdak Hyung's 3-Flavor Yangeong
Homemade yangeong with a soft, sweet texture made by boiling agar powder and honey, flavored with white bean paste, sweet chestnut, matcha powder, and red bean paste in three distinct tastes
Ttukdak Hyung's Mongolian Beef Noodles
Sliced beef coated in egg white and starch, fried until crispy, tossed in a savory soy sauce, and served over Chinese noodles.
Aha Bujang's Lard Pork Jowl Stew
A deep and spicy pork stew made with pork jowl, potatoes, and rich lard (pork fat) in a traditional doenjang and gochujang base.