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1,996 recipes found.

A foolproof gisa sikdang-style pork bulgogi that is cooked without burning by adding meat and water together in a pan.

A camping-recommended recipe that recreates the rich tonkotsu ramen flavor by combining dried anchovy kalguksu and sari gomtang ramen, topped with seasoned pork belly glazed in soy sauce.

A spicy, hearty kalguksu made by boiling instant dried anchovy kalguksu ramen with thick pork belly, aromatic green onion and chili oil, plus crisp soybean sprouts for a bold, satisfying flavor.

A super simple whole pork belly sujebi with deep color and glossy sheen, made without a single drop of water—just makgeolli and janghwa tang to eliminate gamey odors.

An innovative tofu stew that perfectly recreates the rich, earthy flavor of potato soup by combining pork, doenjang, gochujang, perilla seed powder, and sesame leaves.

A homestyle kimchi jjim with thin pork belly and kimchi, enhanced with fish cake, simmered until the broth thickens, perfect for mixing into steamed rice like a hidden alleyway restaurant favorite.

A Chinese restaurant-style jjambbong ramyun made by stir-frying thinly sliced pork belly and gochugaru in oil to create a deep smoky flavor, with added savoriness from anchovy fish sauce.

A fried rice dish in the style of a Korean BBQ restaurant finish, combining a sweet and spicy special gochujang seasoning with kimchi stir-fried in pork belly fat.

A savory Jeju pork noodle soup featuring a rich broth made by roasting whole pork belly with vegetables and fruit, served with thin wheat noodles.

A main course featuring pork marinated in soy sauce, generously packed with shiitake mushrooms, delivering a satisfying chewy texture and a rich, spicy-sweet charred flavor

Using flat cola to tenderize and sweeten well-charred pork belly, then simmering with soy sauce and green chili for a rich, savory-sweet flavor profile.

A simple and quick sujeot that removes pork odor and enhances tender texture and subtle sweetness using only sikhye, soy sauce, and whole garlic.