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A dry ganjjajang with a rich, fire-kissed aroma, stir-fried only with oil and the natural moisture from vegetables.

A moist jjajang dish made by stir-frying finely chopped meat and vegetables with chunjang, then adjusting the consistency with water and starch.

A whole pork belly barbecue dish where pork shoulder, tenderized for 24 hours using the sous vide method, is shredded along the grain and tossed in a special barbecue sauce.

A traditional Milanese pork stew from Italy, slowly braised with pork offcuts and cabbage in white wine and tomato puree.

A creative dish featuring pan-seared pork neck steak, rich with butter flavor, generously topped with a sweet, tangy, and spicy homemade strawberry salsa.

Dry-aged pork loin served with a spicy and savory scallion kimchi cream sauce that cuts through richness.

A unique mala japchae that adds the numbing spiciness of sanscho and Sichuan peppercorns, eliminating any greasiness, all made in one pan.

A unique dish where the rich, savory flavor of crispy grilled pork collar harmonizes with a sweet and sour water dropwort salad.

Thinly pounded pork loin is crispy pan-fried and served with a refreshing butter-caper sauce, creating an Italian-style pork cutlet.

A Chinese-style stir-fried rice with fresh, crisp spring perilla and a unique laoganma sauce for bold, savory flavor.

A rich and flavorful stir-fried pork dish with a generous topping of fragrant spring shepherd's purse, pan-fried until dry and deeply seasoned.

A luxurious Chinese-style plate of uni-jjajang made with instant jjajang ramyeon, packed with the flavors of minced meat and onion.