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732 recipes found.

A fusion rice bowl sauce made in just 6 minutes using a rich soybean paste base with pork belly, large eggplants, and spicy green chili, all cooked in the microwave.

An ultra-simple pork pancake made by tossing thinly sliced pork belly, pancake mix, and eggs into a plastic bag, shaking vigorously, then pan-frying in a single pan.

A rice bowl that steals the show, featuring thick slices of pork belly fried until crispy, then simmered in a spicy ginger soy sauce and enjoyed with vegetables.

A visually stunning gimbap made with rice seasoned with homemade meljeot sauce, wrapped around aged kimchi and seasoned chives, then encased in thinly sliced pork belly and pan-fried until golden.

A Chinese-style japchae with a chewy texture that stays intact, made by stir-frying noodles directly with meat and vegetables over high heat without pre-mixing the noodles, preventing burning and preserving rich flavor.

A hearty kimchi porridge-style stew with the rich aroma of fatty pork belly, tempered with tangy fermented kimchi and boosted by bean sprouts for hangover relief.

Pan-fried thin slices of pork belly with sweet cabbage, stir-fried over high heat to develop a smoky aroma and simmered in a spicy-sweet sauce, finished with a touch of vinegar for a refined, sophisticated flavor profile—this is a one-bowl Chinese-inspired dish.

Tofu and thick pork belly grilled to golden perfection, simmered in a savory soybean paste and fish sauce seasoning until the broth is just right

A Japanese-style pork bowl featuring tender, lightly grilled thick-cut pork belly seasoned with salt, pepper, and garlic, topped with a convenient soft-boiled egg and generous amounts of green onion aroma.

A richly flavored pork belly stew made by simmering grilled pork belly with savory soybean paste and affordable tonkatsu sauce, intensifying its umami depth.

Sliced pork belly stir-fried with gochujang and ssamjang, then simmered with tofu and rice in a single pan to create a rich, savory jjagglipbap.

A super simple pork belly and bean sprout bulgogi using ssamjang as a base instead of gochujang, creating a less spicy and savory umami flavor.