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A chewy, Chinese-style stir-fried udon with a homemade chili oil base made by sautéing green onions and gochugaru in rich pork fat from fatty bacon

A super easy potato stew made with pork for stews and plenty of potatoes, simmered richly and deeply without needing to clean bones.

A super simple noodle dish made by mixing somyeon with the caramelized sauce at the bottom of the pan, using stir-fried kimchi and kimchi juice for a deep flavor.

A one-bowl dish featuring thick pork neck coated in a sweet and salty sauce, simmered until perfect without burning, and served with chives and an egg yolk.

Aglio e olio-style stir-fried udon where whole and sliced garlic are pan-fried until crispy in oil, then coated with udon soup base and butter for rich flavor

A spicy hangover soup made by searing pork shoulder and stir-frying gochujang and kimchi in the rendered fat for a deep, rich broth.

A spicy nakji deopbap made with store-bought pre-cut octopus, quickly stir-fried over high heat without any hassle.

An ultra-simple fusion rice bowl made by stir-frying thinly sliced pork belly and onions, seasoning them with curry powder and spicy chicken sauce for a savory and spicy kick, and then serving it over rice.

An ultra-simple pork belly five-spice soy-braised rice bowl that uses a bottle of ssanghwa-tang instead of expensive spices to deliver a deep, subtle flavor worthy of a specialty restaurant.

A Daegu-style Chinese bibimbap where stir-fried pork and abundant vegetables get a savory boost from tonkatsu sauce, delivering a smoky, spicy kick.

A hearty noodle dish that combines spicy pork jjageuli with a gochujang base and thick kalguksu noodles.

A special dish made by adding ramen to a rich and spicy broth simmered with chicken thigh and potatoes.