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A grilling technique that sears the marbled pork neck, rich in both lean meat and fat, to create a Maillard reaction, then cuts it into cubes to trap the juices.

A unique kimchi jjim that maximizes savory and soft flavors by adding fresh cream to kimchi jjim made by grilling thick pork neck and aged kimchi.

A unique pulled pork-style jeyuk bokkeum that boasts a melt-in-your-mouth tender texture, achieved by sous-vide cooking for 24 hours using a rice cooker's keep-warm function.

A dish where thick pork belly is stuffed with plump, seasoned shrimp, then air-fried and coated with a special gochujang sauce, finished with a torch for a smoky flavor.

A dish where whole pork belly is thinly sliced, filled with minari, rolled up, cooked in an air fryer, and served with a special ssamjang-mayo sauce.

Crispy fried tender pork collar donkatsu topped with a rich pizza sauce made from sautéed vegetables and plenty of mozzarella cheese - a taste of paradise.

A classic jjajangmyeon that recreates the wok hei of a Chinese restaurant by infusing ginger aroma into homemade lard extracted from an air fryer, then stir-frying chunjang and seasonings vigorously.

A stir-fried udon that hits the spot for solo diners, made with thinly sliced pork belly and enoki mushrooms stir-fried in a spicy-sweet blend of buldak sauce and beef rib seasoning sauce.

A budget-friendly rice bowl featuring thinly sliced shiitake mushrooms and pork belly, stir-fried with a custom galbi-dak sauce until dry and served over steamed rice.

A hearty one-bowl meal featuring a crispy fried hambak steak with butter sealed inside for juiciness, served with a special mushroom sauce and a fried egg.

Minced pork is stir-fried with sesame oil and soy sauce to create a sauce, and oyster sauce adds depth, resulting in a non-spicy, savory ganjang tteokbokki.

A rich and refreshing pork neck soup made with generous amounts of pork shoulder instead of beef, delivering deep umami and a clean, crisp broth.