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Boiled pork shoulder tightly wrapped in plastic wrap, pressed, and refrigerated to achieve a chewy texture, served cold.

Tender, juicy boiled pork cooked without a single drop of water, using only the moisture from vegetables and gentle steam over low heat.

Pork is pan-fried until golden to render out fat, then braised in a soy sauce and doenjang-based seasoning until the sauce reduces, creating a tender, deeply savory stir-fried pork dish.

A low-sodium ssamjang made by generously mixing onion, cheongyang chili pepper, and tuna into salty homemade doenjang, then mellowing the flavor with starch syrup and maesil syrup.

An addictive jjamppong-style fire-flavored ssamjang made with wok hei oil and canned tuna, delicious even just mixed with rice without any meat.

A sweet and spicy duck bulgogi, seared over high heat with a special sauce combining oyster sauce and doenjang, infused with the fragrant aroma of kkwarigochu.

A Korean barbecue restaurant-style doenjang sulbap, where pork, vegetables, and doenjang seasoning are simmered with rice into a thick, hearty stew.

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.

A one-pan pasta where savory traditional doenjang and luxurious truffle aroma meet heavy cream for perfect balance.

A versatile meat sauce made by stir-frying easily perishable ground pork with a soy sauce, gochujang, and doenjang base to extend its shelf life and use in various dishes.

A spicy and savory mapo tofu rice bowl made quickly with gochujang and doenjang instead of doubanjiang, perfectly suited to Korean tastes.

Jjageuli is a dish where well-fermented kimchi, savory traditional doenjang, and bulgogi-style meat are simmered down until the liquid reduces, then mixed with rice.