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Bite-sized pork pieces are coated in starch powder, fried until crispy, then tossed in a sweet and tangy gangjeong sauce.

Pork bulgogi with deep herbal notes and a sweet-salty charm, made by glazing crispy grilled pork belly with ssanghwatang and soy sauce.

Crispy on the outside, moist on the inside pork belly, coated in a sweet and spicy sauce.

Savory udon stir-fried with a sweet and salty sauce, featuring the richness of thinly sliced pork belly and the crunch of bean sprouts.

This is a gamjatang-style jjageuli made with pork and plenty of potatoes in a beef bone broth, seasoned with savory perilla seed powder.

A Japanese home-style lotus root braised dish featuring crisp lotus root stir-fried with a golden ratio sauce (6:1:0.5:0.5), enhanced with the rich, savory flavor of fatty pork belly.

An innovative jjim featuring large, high-value pork belly cooked in a pan and topped with rich egg mixture, served alongside tangy-sweet green onion salad for a unique flavor combination.

A convenient cup rice dish combining crisp bell peppers in a stir-fry with instant ramen and fluffy scrambled egg rice in one bowl.

A Japanese-style goroque with a satisfying salty-sweet flavor, combining stir-fried meat and soft potatoes with a crispy exterior and moist interior.

A nostalgic, classic Gisa Restaurant-style king tonkatsu made by flattening pork loin and coating it with a crispy bread crumb crust before frying to perfection.

A simple Japanese-style pork donburi made by simmering thinly sliced pork and onions in a custom sweet-savory sauce, then serving over rice.

This Japanese-style pork neck steak is made by coating thick pork neck in starch to seal in the juices, searing it, and then glazing it with a special soy sauce-based sauce, Worcestershire sauce, and butter until glossy.