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Aha Bujang's Curled Mallow and Clam Doenjang Soup
A deeply savory and refreshing doenjang soup made by simmering clam meat, thick potato slices, and curled mallow in a rich soybean paste broth.
Ttukdak Hyung's Oyster Cutlet
Oyster cutlet with a crispy fried coating and a moist, juicy interior, made by coating plump oysters in flour and breadcrumbs and frying until golden.
Ttukdak Hyung's Mapo Tofu
Soft tofu and ground pork stir-fried in a spicy gochujang sauce, perfect as a rice bowl topping
Ttukdak Hyung's Aburasoba
A hearty aburasoba made by stir-frying pork belly and garlic to create chashu, then tossing it with ramyun seasoning and soy sauce dressing, topped with crushed seaweed and scallions.
Ttukdak Hyung's Tomato Meatballs
Tender and delicious tomato meatballs made by simmering beef and pork meatballs mixed with vegetables in tomato sauce.
Ttukdak Hyung's Earl Grey Syrup
A beverage and dessert syrup made by steeping Earl Grey tea strongly and simmering it with sugar.
Ttukdak Hyung's Onion Jam
Onion jam made by slowly cooking onions in butter and sugar to bring out sweetness, finished with lemon juice
Aha Bujang's Daejeon-style Beef Gukbap
A Daejeon specialty-style beef gukbap made by simmering beef brisket and ribs for 2 hours to create a deep broth, then topping it with thinly sliced radish and shredded meat.
Ttukdak Hyung's Chicken Hambak Steak
A tender chicken hambak steak made by mincing chicken tenderloin, chicken neck, and chicken knee cartilage, mixing with onion and breadcrumbs, and seasoning with Jin-ganjang, Worcestershire sauce, and ketchup before pan-frying.
Aha Bujang's Galbi Rice Bowl
A special galbi rice bowl featuring golden-browned beef chuck short rib meat and a sweet-savory Worcestershire special sauce over rice
Ttukdak Hyung's Kimchi Jjigae Rice
A hearty kimchi jjigae rice made by stir-frying golden grilled pork belly and kimchi, then simmering with beef bone broth, rice, and tofu until thick and satisfying.
Ttukdak Hyung's Nikujja
A hearty nikujja simmered with whole pork belly, potatoes, and carrots in kelp broth, delivering a bold, tangy flavor.