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Ttukdak Hyung's Beef Masala
Indian-style beef masala simmered with generous amounts of cumin, turmeric, and garam masala for deep, rich flavor.
Aha Bujang's Homemade Meatball Budae Jjigae
A budae jjigae made with a deep, spicy broth by adding beef meatballs and scallion kimchi to an 8-hour simmered beef brisket stock
Delicious Slow-Aging Radish and Pork Belly Jjim
A simple and savory steamed dish made by layering thinly sliced radish and paper-thin pork belly, then steaming with Yeondusoon (Yondu Soon) seasoning.
Delicious Slow-Aging Cabbage Namul
A crunchy cabbage namul that even kids enjoy. Mixed with multigrain rice, a fried egg, and gochujang, it makes a wonderful meal.
Ttukdak Hyung's Chicken Cream Curry
Crispy fried chicken leg meat topped with a smooth cream curry sauce and finished with mozzarella
Delicious Slow-Aging Sundubu Jjigae
A sundubu jjigae that develops deep flavor by simmering only with the moisture from the soft tofu, without adding water.
Delicious Slow-Aging Sundubu Cream Soup
A warm soup that combines soft sundubu with rich fresh cream, perfect for chilly weather.
Delicious Slow-Aging Cabbage Frying-Pan Rice
This is a hearty one-bowl meal made with less rice and more ingredients than a stone-pot rice. The water is adjusted considering the moisture from the cabbage to prevent it from becoming soggy.
Ttukdak Hyung's Kabocha Cream Steak
An elegant kabocha cream steak where sweet kabocha cream sauce, tender beef steak, and roasted vegetables come together harmoniously.
Delicious Slow-Aging Bulgogi Minari Jeon
Use leftover bulgogi to make a jeon with a refreshing minari aroma. The seasoning from the bulgogi itself is enough, so no extra sauce is needed.
Delicious Slow-Aging Namul Frying Pan Rice
Make a moist and deeply flavorful frying pan rice using leftover namul from Chuseok. Unlike fried rice, it has a different charm, enhanced by the nutty aroma of butter, transforming it into a gourmet dish.
Delicious Slow-Aging Lotus Root Shrimp Jeon
Instead of a thick flour coating, this jeon is made by thinly coating lotus root with Korean pancake mix, bringing out the flavor of the shrimp in a slow-aging recipe.