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An umami-packed tofu stew with a deep, spicy broth achieved through the golden ratio of saeujeot and fermented sand lance sauce, plus ground pork.

A pork rice soup featuring tender boiled pork foreleg and a rich broth, served with a scallion seasoning paste.

Boiled pork belly simmered with aromatic vegetables and soy sauce, served warm on a bed of stir-fried soybean sprouts and vegetables with a smoky flavor, presented on an iron plate.

A practical japchae where glass noodles are colored deeply with dark soy sauce without pre-soaking, then coated with oil to prevent clumping even after time passes.

A pork spine hangover soup boiled spicily with traditional soybean paste and chili powder, packed with a mountain of large green onions instead of dried napa cabbage greens.

Dubu kimchi enjoyed with savory thinly sliced pork belly and sour, well-fermented kimchi stir-fried to be full of umami, served alongside pan-seared tofu.

Jjajangmyeon with enhanced flavor from chunjang fried in oil and vegetables stir-fried in rendered pork fat

A rich Seosan-style pork jjigae made by stir-frying pork marinated in gochujang, vinegar, and chili oil with vegetables, then simmering with water until the liquid reduces slightly.

A unique stir-fried ramyeon served with crispy pan-fried pork belly, kimchi and bean sprouts stir-fried in pork fat, and a sesame oil-soy sauce dressing precisely measured with a soju cup.

A versatile mixing sauce made by simmering minced pork with soy sauce and sugar to create a rich, savory pork-based soy sauce, then generously mixed with fragrant perilla leaves.

A crispy-on-the-outside, juicy-on-the-inside tteokgalbi katsu, made by coating homemade tteokgalbi dough filled with cheese in flour, egg wash, and breadcrumbs, then frying until golden brown while maintaining high heat.

A crispy pork kimchi pancake made with kimchi stew powder in the batter for a savory and satisfying flavor that isn't bland.