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Pan-seared pork belly with a crispy, chewy coating made by dusting potato starch onto the fat, served with a sweet and savory scallion sauce in a Chinese-inspired style

Pork belly is cooked with the lid on to achieve a crispy exterior and juicy interior, then enhanced with dried anchovy sauce and oyster sauce for a deep, savory flavor in this kimchi pork stir-fry.

A rich and savory cream udon made without expensive heavy cream or sugar, using only milk, caramelized onions, and chicken stock for a thick, satisfying texture.

A versatile meat ssamjang that eases weekly side dish worries by using affordable ground pork shoulder and curry powder.

A versatile pork belly boil base recipe that maximizes storage and culinary versatility by tenderly cooking a block of meat using only the moisture from onions, without any added water.

A quick and easy dish of thinly sliced pork stir-fried with crisp bean sprouts in a spicy-sweet sauce, finished with the fragrant touch of perilla leaves.

A super simple one-bowl dish that uses the rich fat from pork belly to sauté crisp cabbage with oyster sauce and tonkatsu sauce for deep, savory flavor.

A Chinese-style rice bowl featuring eggplant roasted until golden and crisp to eliminate its mushy texture, topped with a spicy-sweet minced pork sauce

A Korean BBQ restaurant-style fried rice made by stir-frying crispy soybean sprouts, well-fermented kimchi, and cheese in the pork fat rendered from samgyeopsal, cooked without oil splatter using round parchment paper.

A fail-proof sundubu jjigae that's rich and spicy, made by infusing chili oil directly without needing to prepare a separate broth.

A spicy hot pot dish that drastically reduces the cooking process by using frozen mixed seafood, thinly sliced pork belly, and cup noodles instead of the complex ingredients of nakgopsae (octopus and intestine hot pot).

A fried rice in the style of a meat restaurant, where sour kimchi is stir-fried in savory pork fat rendered from thinly sliced pork belly, and soy sauce is burned on the edge of the pan to infuse a smoky flavor.