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A Roman-style zozzona pasta that harmonizes carbonara and amatriciana, allowing you to enjoy the refreshing tang of tomatoes together with the rich, savory depth of egg yolk and cheese.

Japchae pasta made by stir-frying pork, carrot, onion, Korean piman pepper, and shiitake mushroom in a soy sauce seasoning, then tossing with angel hair pasta.

Pork belly and large green onion are layered over onion and garlic, simmered until tender, and served with a spicy garlic chive dipping sauce.

A hearty red spicy rice cake noodle soup made with gap-jeong ramen, bean sprouts, and rice cake dumplings, simmered in a bold broth and served with thick-cut pork belly and seaweed powder for a satisfying meal.

Ganjjajang with deep flavor from stir-frying chunjang, pork, cabbage, and onion in rendered pork fat

A healthy and chewy diet jjajangmyeon made by stir-frying pasta noodles with pork neck, cabbage, and onion

Uni jjajang with a soft texture, made by stir-frying ground pork, onion, and zucchini in chunjang sauce

A spicy meat noodle soup made by simmering pork spine and pork foreleg, then adding doenjang and gochugaru for a bold, spicy kick.

A rich broth is made by simmering king beef and pork belly with ginseng and dried jujubes, then seasoned with soaked dried seaweed to create a savory and hearty king beef seaweed soup.

A hearty side dish made by simmering boiled eggs, pork, cabbage, and onions in jajang powder and soy sauce, perfect for a satisfying rice meal.

A spicy, tangy bulgogi made with pork belly, kombu, and radish, simmered in a fiery chili sauce for a bold, refreshing bite.

A rich and savory sundae soup made by simmering pork head meat and native sundae in a deeply brewed pork bone broth.