Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
1,996 recipes found.

Tender and savory garlic bossam made by braising whole pork belly in makgeolli and soy sauce seasoning with minced garlic

Pork belly coated in potato starch and pan-fried until golden, then braised with whole garlic cloves and onion in a Jin-ganjang seasoning — a perfect rice-stealing side dish.

Chonggak kimchi jjim, where golden-browned pork belly and chonggak kimchi are simmered in kimchi brine and chili seasoning for a spicy, deep flavor

A refined side dish of tofu paired with kimchi slowly simmered in rich pork fat from well-charred belly pork, enhancing the Maillard reaction for deep, savory-sweet flavor.

A meat-restaurant-style kimchi jjigae made by pan-frying pork until golden like samgyeopsal to render the fat, then stir-frying it with gochujang and sugar for a deep, rich flavor.

Tender pork belly suyuk with rich juices, slowly cooked without water using only the natural moisture from apples and onions

Fried rice topped with mozzarella cheese, made by stir-frying spicy kimchi and green onions in the rich pork fat rendered from well-seared pork belly, enhanced with a special seasoning blend.

A hearty and spicy soft tofu stew made by rendering the oil from pork belly to create a rich scallion and chili oil base, then adding beef bone broth for depth and a robust flavor.

Using fresh pineapple mashed to tenderize the meat, this super speedy seasoned pork galbi is marinated for only 10 minutes and then pan-fried until golden brown.

An ultra-simple ramen that recreates the rich flavor of Japanese tonkotsu ramen by adding stir-fried onion and doenjang in pork belly oil to store-bought Sari Gomtang noodles.

A signature duruchigi recipe from Baek Jong-won, featuring thinly sliced pork belly braised in a sweet and savory soy sauce, topped with a spicy and tangy seasoned green onion and cabbage salad.

A rich gamjatang made with easy-to-eat pork ribs instead of spine bones, with deep-flavored aged kimchi and dried radish greens, boiled to a spicy and hearty perfection.