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A hearty dumpling with a crispy bottom, juicy filling, and an ornate snowflake-flecked fried crust

Generous grilled pork spine coated with a sweet and spicy sauce made with gochugaru, soy sauce, and gochujang, then grilled to perfection.

A soy sauce eomuk bokkeum that brings out savory depth with Jin-ganjang and oyster sauce, quickly stir-fried in cooking oil to stay firm and clean without becoming soggy.

A Chinese-style stir-fry featuring blanched garlic chives and savory pork belly, gently simmered with oyster sauce to create a perfect side dish for rice.

Sautéing soybean paste and pork belly together in oil to enhance richness, then quickly tossing with blanched udon noodles for a quick-style plate jajang.

A Japanese-style rice bowl featuring crispy grilled pork belly seasoned with salt and pepper, topped with a sweet-simmered cabbage sauce, enhanced with wasabi and egg yolk for depth of flavor.

Grilled chicken thigh with skin until crispy, then stir-fried with green onion and a spicy-sweet gochujang sauce using the rendered chicken fat, served over rice in a jikoba-style chibap bowl

Pan-sear pork belly until golden brown, then simmer in a savory-sweet sauce and finish with a generous amount of coarsely chopped garlic for a pungent, juicy, and deeply flavorful meat stew.

A blood sugar-spiking stir-fried udon dish featuring savory grilled pork belly, a custom sauce made with seven seasonings, udon noodles, and creamy mozzarella cheese.

A quick and easy 2-serving dakdoritang using chicken thigh meat and udon noodles, with a reduced sauce that doesn't burn.

A moist fish cake stir-fry that remains soft and chewy without becoming stiff, enhanced with the crisp texture and subtle chili aroma of fresh green chilies.

A unique pork rice bowl featuring a clean chili oil flavor made by stir-frying with chili powder instead of gochujang, and enhanced with a moist sheen and rich taste from oyster sauce and tonkatsu sauce.