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A spicy ramen dish that simmers soft and moist with tofu and spicy chicken sauce in rich oil from stir-fried pork belly and vegetables.

A richly flavored tofu stew made with three essential Korean pastes—doenjang, gochujang, and jin-ganjang—enhanced with pork belly and ramen noodles for a hearty, satisfying meal.

A chewy, Chinese-style stir-fried udon with a homemade chili oil base made by sautéing green onions and gochugaru in rich pork fat from fatty bacon

A Chinese-style meat rice bowl with pork belly seared to a rich brown crust, infused with the spicy kick of green chili and the tangy sweetness of vinegar.

A super easy potato stew made with pork for stews and plenty of potatoes, simmered richly and deeply without needing to clean bones.

A special noodle dish that combines sweet and spicy bibim guksu with crispy grilled pork bulgogi and crunchy onion as garnish, capturing both flavor and texture.

A one-bowl dish featuring thick pork neck coated in a sweet and salty sauce, simmered until perfect without burning, and served with chives and an egg yolk.

A spicy hangover soup made by searing pork shoulder and stir-frying gochujang and kimchi in the rendered fat for a deep, rich broth.

A Chinese-style rice bowl featuring golden-brown pork jowl and crisp vegetables stir-fried with gochugaru and oyster sauce for a sweet and spicy smoky flavor.

Jjajang ramyeon upgraded with Chinese-style ganjjajang by stir-frying onion and ssamjang in pork belly fat.

An ultra-simple fusion rice bowl made by stir-frying thinly sliced pork belly and onions, seasoning them with curry powder and spicy chicken sauce for a savory and spicy kick, and then serving it over rice.

An ultra-simple pork belly five-spice soy-braised rice bowl that uses a bottle of ssanghwa-tang instead of expensive spices to deliver a deep, subtle flavor worthy of a specialty restaurant.