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A bindaetteok made quickly by mixing mung bean powder with sour kimchi and mung bean sprouts, then pan-frying

A unique minari and pork belly gimbap made by rolling rice, grilled aged kimchi, and spicy seasoned minari in fresh thinly sliced pork belly, then roasting it.

A Thai-style meat rice bowl made by quickly stir-frying ground pork and basil in an all-purpose sauce made with fish sauce and oyster sauce.

A baguette burger filled with stir-fried pork, crunchy vegetables, and a spicy sauce inside a crispy baguette

An addictive jjageuli made by simmering tangy fermented kkakdugi and pork belly in a special sauce until the liquid reduces.

A curry rice that captures the rich umami and smoothness of commercial 3-minute curry by adding ketchup and milk

A savory, mild old-style scallion jjajang made by stir-frying minced pork and plenty of large green onion in freshly rendered lard

Dolsot bibimbap made with thinly sliced pork belly and fresh vegetables stir-fried in a spicy gochujang sauce, served in a hot stone pot.

A hearty gimbap sandwich made by wrapping wafer-thin pork belly kimchi, pork cutlet, and fried egg with rice in seaweed

A Daegu-style Chinese bibimbap featuring stir-fried pork and seafood thickened with starch slurry and finished with sesame oil, served over rice.

A light garlic salt-grilled dish where pork is seasoned with minced garlic, salt, and sesame oil, then stir-fried with asparagus and button mushrooms.

A special jeyuk bokkeum with added peanut butter and doenjang for nuttiness and deep flavor