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732 recipes found.

A unique ramen recipe that combines bibimbap noodles and spicy chicken ramen to maximize spiciness and tanginess, enhanced with crunchy bean sprouts

Ramen upgraded with a creamy mayonnaise and egg yolk sauce added to carbonara-style spicy chicken ramen, topped with crispy pork belly for rich, spicy flavor

Sauté thick-cut pork belly and green onions in a clay pot to make chili oil, then pour in store-bought pork bone broth and simmer for just 5 minutes to create a bold, rich, and deeply flavorful thick-cut gukbap.

A unique ramen featuring a rich, smooth broth made by mixing mayonnaise and egg yolk into Shin Ramen's powder soup base, topped with pork belly for a luxurious, restaurant-quality flavor.

A standout noodle dish that elevates Chef Lee Yeon-bok's bibimbap noodles by topping them with crispy fried pork belly, intensifying the spicy, tangy, and savory flavors.

Fried rice bursting with savory flavor made by tossing frozen pork belly with store-bought chicken stew seasoning, pan-frying until crispy, then mixing with rice and perilla leaves.

A hearty, savory braised dish featuring thick pork belly seared to golden perfection, then simmered with potatoes and a spicy-sweet gochujang sauce until the broth thickens into a rich, clinging consistency—ideal as a side for rice.

Sear vegetables and slab pork belly over high heat in a pan to develop a smoky flavor, then add whole soybean curd for a hearty, satisfying hangover remedy jjamppong ramen.

A quick and easy rice bowl featuring crisp cabbage quickly seasoned with anchovy sauce and gochugaru, served with grilled pork belly slices for a satisfying one-bowl meal.

A one-pan rice bowl featuring grilled pork belly and cabbage stir-fried together and enhanced with oyster sauce and tonkatsu sauce, served over steamed rice.

Pan-fried thick-cut pork belly with a rich, spicy-sweet sauce and plenty of crisp scallion slivers for a hearty, satisfying meat side dish.

A one-pan fusion cream pasta with a rich, thick sauce made by sautéing gochugaru and garlic in the savory fat from pork belly, then enriching it with milk, gochujang, and tomato pasta sauce.