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732 recipes found.

Homemade tonkotsu ramen with an unrealistically rich and savory broth, simmered for 7 hours by extracting collagen-rich stock from pork bones in three separate stages

A vegetable steamed dish featuring pork belly steamed with onions, green onions, and radish, served with a tangy mustard soy sauce

Chef Kang Leo's special Tomato Natto Kimchi Jjigae recipe that brings out deep umami even with fresh kimchi.

A perfect finale fried rice made by finely chopping leftover grilled meat and vegetables, then stir-frying them with a special gochujang and oyster sauce seasoning paste infused with peanut butter, topped with capers for a burst of flavor and texture.

Gogi guksu that achieves a deep flavor comparable to Jeju specialty shops by skimming the fat from the pork belly boiling water and mixing it 1:1 with store-bought bone broth

A super simple homemade version of Dongpaeok made by simmering over low heat using cola's tenderizing effect and the herbal aroma of Ssanghwatang, without any spices

Sautéed spicy-sweet gochujang sauce with pork belly, bean sprouts, and onions, finished with perilla leaves and enoki mushrooms for a hearty and satisfying dish.

A kimchi-making essential—tender, juicy whole pork belly steamed with green onions and onions, using kombu and soju to eliminate off-flavors.

A Sichuan-style pork belly dish where crispy grilled pork belly is stir-fried with a spicy, balanced sauce made from Sichuan chili, yellow soybean paste, and fermented black bean in the perfect ratio.

A diner-style osam bulgogi made by stir-frying pork belly and squid with a special spicy and sweet sauce, then stir-frying in scallion oil.

A super simple recipe that recreates the deep flavor of gamjatang in just 10 minutes using beef bone broth and thinly sliced pork belly.

Sautéed with pork belly fat, soy sauce, vegetables, and ramen seasoning to maximize smoky depth and rich broth flavor—this is a deeply satisfying jjamppong ramen that rivals restaurant-quality versions.