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A hack version of dongpo pork made by gently braising whole pork belly in a chunjang sauce and serving it with bok choy.

A dish where pork neck is marinated in a sauce with powdered mustard and cola, then grilled.

A life-changing jeyuk bokkeum by Chef Lee Won-il, stir-fried dry to bring out the rich, nutty flavor of gochugaru and smoky wok hei, without any liquid.

A hearty stir-fry of pork intestine and fresh vegetables like cabbage and onion in a spicy gochujang and doenjang-based sauce.

An exotic grilled pork belly dish with whole garlic and perilla seed, stir-fried in pork fat and seasoned with anchovy sauce and oyster sauce for a Southeast Asian-inspired savory flavor, finished with a splash of vinegar to cut the richness.

A homemade katsu sando filled with thick pork loin cutlet and crunchy, refreshing cabbage salad.

A refreshing cod stew enhanced with pork for depth and seasoned with green soybean paste and shrimp paste for a clean, crisp flavor.

This recipe perfectly recreates the deep, spicy flavor of a Chinese restaurant-style jjamppong by enriching Shin Ramen with abundant seafood, meat, and a smoky charred taste.

An ultra-delicious sweet-salty pork belly pot-braised potato using cola instead of sugar and mirin, creating tender meat with rich umami and a perfect balance of sweet and savory flavors.

A journalist restaurant-style pork belly made by marinating pork shoulder with soybean paste seasoning and stir-frying with scallion greens.

A Japanese-style butaniku shogayaki made by stir-frying pork with cabbage and onion in a sweet and savory ginger soy sauce.

Browning all six sides of whole pork belly in a pan to lock in juices, then simmering it in a seasoned broth made with soybean paste and coffee for an exceptionally tender texture, paired with crisp pickled scallion cabbage