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A unique pork jangjorim made with extreme tenderness by sous-vide cooking pork neck for 24 hours using a rice cooker's keep-warm function.

A Jeju-style gogi guksu made by stir-frying grilled pork belly and vegetables until charred to impart a smoky flavor, then adding beef bone soup broth for a rich and deep taste.

An addictive sweet-and-salty homemade jam made by finely chopping bacon, frying it until crispy, draining the fat, and then simmering it with onion, brown sugar, vinegar, and other ingredients.

A smooth potato soup made by caramelizing onions for sweetness, then blending milk and potatoes together and simmering.

A Chinese-style stir-fried vegetable dish made with thinly sliced pork belly instead of loin, with egg white for extra tenderness.

Premium inari sushi topped with a generous mound of tender salmon, crab stick, and crunchy minced vegetables tossed in a special mayo sauce on tangy inari sushi.

A steak featuring tender pork loin, grilled in fragrant garlic butter, served with a sweet and sour onion chutney made by reducing two types of wine.

A rich pork belly noodle dish stir-fried with doubanjiang and oyster sauce, served with a tangy pickled onion relish for a perfect balance of flavors.

A mountain of salad topped with thinly sliced 1mm thick pork belly, gently blanched in residual heat after turning off the stove, and served with a homemade grated onion sauce.

A rich, savory fried rice made by stir-frying finely crushed Daeppa pork belly with leftover chicken jjim sauce and rice, turning a meal leftover into a delicious dish.

A hearty and refreshing stew with a rich, smoky flavor from searing meat over high heat to develop chili oil, enhanced with gochujang, doenjang, and napa cabbage.

An Italian-style steamed egg dish made by stir-frying leftover vegetables and bacon, mixing with egg mixture, sweet potato, and cheddar cheese, then pouring into a pan and cooking over low heat until puffed.