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A super simple, rice-thieving kimchi stew made by simmering well-fermented kimchi, rich broth, and pork back ribs without any separate seasoning.

Sautéing soybean paste and pork belly together in oil to enhance richness, then quickly tossing with blanched udon noodles for a quick-style plate jajang.

A super simple soybean curd stew made by simmering whole blocks of tofu in a broth enriched with pork belly sautéed in chili oil, resulting in a rich and smooth flavor.

A savory side dish made by stir-frying minced pork with garlic until deeply fragrant, then simmering it with quail eggs in a spicy-sweet gochujang sauce until thick and rich—perfect as a flavorful rice companion.

A hearty, sizzling meat gjangjodang with finely minced pork belly and plenty of enoki mushrooms, perfect for mixing into rice or wrapping in lettuce.

A Japanese-style rice bowl featuring crispy grilled pork belly seasoned with salt and pepper, topped with a sweet-simmered cabbage sauce, enhanced with wasabi and egg yolk for depth of flavor.

Spicy and savory one-pan pasta made by stir-frying kimchi in rich pork loin fat, seasoned with gochujang and tomato sauce

A rich, savory ramen inspired by restaurant-style doenjang jjigae, made with fatty pork belly, doenjang, and ssamjang, stir-fried to bring out a deep, nutty oiliness, then layered with colorful vegetables for a satisfying, hearty meal or drink companion.

Pan-sear pork belly until golden brown, then simmer in a savory-sweet sauce and finish with a generous amount of coarsely chopped garlic for a pungent, juicy, and deeply flavorful meat stew.

A blood sugar-spiking stir-fried udon dish featuring savory grilled pork belly, a custom sauce made with seven seasonings, udon noodles, and creamy mozzarella cheese.

Seasoned with soy sauce aroma and reimagined rich meat broth using chicken stock, this pork belly kalguksu is enjoyed with crisp bean sprouts.

A restaurant-quality rice bowl with rich, savory umami and smoky flavor, made by searing pork belly until golden, then sautéing garlic and onion in the rendered fat, and caramelizing soy sauce to deepen the taste.