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A unique pasta featuring sautéed tender beef offal and savory ground pork in a refreshing tomato sauce, delivering a rich and deeply flavorful dish.

Authentic Japanese-style pork bowl topped with fatty pork belly simmered in a sweet and savory homemade teriyaki sauce, charred to perfection with a torch for rich smoky flavor, served over steaming rice.

Sautéed thin slices of pork belly with burdock root, konjac, and carrots, enhanced with umami-rich katsuobushi stock and doenjang for a deep, savory flavor—this warm Japanese-style doenjang soup (tonjiru) is perfect for cold weather.

A quick and easy Japanese-style home-cooked pork grill where the subtle aroma of ginger harmonizes with a sweet and savory sauce.

A refreshing and deeply flavorful spicy stew made by simmering pork in a clean kelp broth without gochujang, seasoned solely with saeujeot for a clean, spicy kick.

This is a crispy fried tangsuyuk hobak, filled with mature pumpkin, shrimp, and ground pork, as featured on Culinary Class Wars.

A Chinese-style sujebi soup made by dropping water droplets into flour to form tiny dough pellets (ggada), simmered with a variety of seafood for a rich, savory flavor.

A Chinese-style home-cooked dish of tofu pan-fried until crispy, stir-fried with pork and crunchy vegetables.

A super-simple jjajangmyeon that achieves the taste of a Chinese restaurant using only onions and pork.

An authentic Chinese-style cold beef shank dish, maximized in flavor with a chewy pork skin gelatin sauce.

Thick-cut eggplant slices stuffed with bouncy shrimp paste, deep-fried twice for extra crispness, and tossed in a sweet, salty, and spicy eohyang sauce.

Michelin-starred chef Fabri presents a traditional japchae with chewy glass noodles and crunchy vegetables, infused with Italian flair.