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A hearty one-bowl pot-cooked rice dish made by stir-frying sliced pork belly and well-fermented kimchi, then cooking with soaked rice in a pot.

Baek Jong-won's favorite staple seasoning paste, made by stir-frying minced pork and various vegetables in oil to remove moisture, then simmering them with doenjang and gochujang.

A fantastic combination of grilled pork belly, which renders its savory fat onto the grill, and spicy seasoned squid and vegetables stir-fried together.

A savory dish featuring tender pork belly steamed over crisp soybean sprouts, served with a special homemade meat sauce for dipping.

Imokase's signature jeyuk bokkeum that achieves tender, spicy-sweet flavor without marinating—just add meat and seasoning before turning on the heat.

A 7-minute kimchi jjigae simmered down with a golden-ratio hit-restaurant seasoning paste, perfect for mixing with rice.

Pork belly with rich fat is pan-seared until crispy to extract its savory lard, then simmered with kimchi using a Chinese-style jajangmyeon technique for a deep, robust kimchi jjigae in the style of Okjubu.

A viral hit from the Black-and-White Chef Restaurant Mission, these lion-head shaped dim sum feature tender shrimp filling wrapped in crispy chunquan skin and deep-fried to perfection.

A generous two-person meal that maximizes flavor and texture by pairing golden-brown grilled pork belly with crisp bean sprouts and fragrant perilla leaves.

A rich and savory jajang ramen featuring crispy grilled pork neck and crunchy onions, delivering a hearty and satisfying meal

A super simple jangjorim that achieves a delicious glossy brown sheen and sweet flavor by using the sugar and caramel components from leftover regular cola, without needing any complex seasonings.

A super simple dolsot bulgogi that's ready in just 5 minutes without needing to make broth separately—simply boil thick-cut pork belly and seasoning together in one pot.