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Handmade donggeurangttaeng pan-fried to a golden brown with a golden-ratio soy sauce seasoning and a starch coating that locks in the juices.

A Japanese-style pork miso stew, tonjiru, made by stir-frying pork and various vegetables, then simmering them with miso and katsuobushi for a rich, savory depth.

A restaurant-style rice noodle soup made affordably with a beef dashida broth and hand-kneaded pork meatballs.

A Southeast Asian-style cold ramyun made by tossing blanched pork and ramyun noodles in a sauce of fish sauce, lemon juice, and Vietnamese chili peppers.

Thai-style rice noodles that capture the feel of a local Thai restaurant in just 5 minutes, using savory pork seasoning and fish sauce.

A deep and spicy pork stew made with pork jowl, potatoes, and rich lard (pork fat) in a traditional doenjang and gochujang base.

A budget-friendly bibimbap that comes together in 5 minutes by topping rice with sweet-and-sour radish salad and savory stir-fried pork.

A super-simple dongpo pork braised until rich and tender using five-spice powder and dark soy sauce (laochou) instead of complicated spices

A budget-friendly curry rice that delivers Japanese restaurant-style flavor in just 5 minutes using frozen vegetables and a ketchup kick.

A home-style Japanese tonkotsu ramen made rich and deep with pork bone extract and homemade chashu

A 5-minute stir-fried udon bursting with umami from jangjorim soy sauce and ground pork

A simple and savory steamed dish made by layering thinly sliced radish and paper-thin pork belly, then steaming with Yeondusoon (Yondu Soon) seasoning.