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An unconventional, richly flavored tofu stew with a deep umami taste, created by infusing the smoky aroma of chili powder into the savory fat of fatty pork belly, then enriching it with solid curry cubes for a hearty, satisfying bowl of rice.

A hearty, spicy pork belly stew simmered with pork belly, potatoes, and onions in a fiery sauce for 20 minutes—perfect as a satisfying side dish for rice.

Complete a savory, richly flavored pork stir-fry with tonkatsu sauce and gochujang, then top with soft egg custard for a hearty rice bowl dish.

A rich and hearty stew that traps the essence of vegetables and meat, simmered to a thick, savory consistency—perfect as a side dish to go with rice.

Pan-sear thick-cut pork belly on all sides until golden brown, then simmer it in a homemade sauce made from soy sauce and tonkatsu sauce for a quick and easy chashu rice with rich, savory depth.

An addictive rice bowl made by stir-frying thick-cut pork belly and onion with a custom sauce of tonkatsu sauce and vinegar, then surrounding it with eggs to gently cook.

A unique ramen recipe that combines bibimbap noodles and spicy chicken ramen to maximize spiciness and tanginess, enhanced with crunchy bean sprouts

Ramen upgraded with a creamy mayonnaise and egg yolk sauce added to carbonara-style spicy chicken ramen, topped with crispy pork belly for rich, spicy flavor

Sauté thick-cut pork belly and green onions in a clay pot to make chili oil, then pour in store-bought pork bone broth and simmer for just 5 minutes to create a bold, rich, and deeply flavorful thick-cut gukbap.

A unique ramen featuring a rich, smooth broth made by mixing mayonnaise and egg yolk into Shin Ramen's powder soup base, topped with pork belly for a luxurious, restaurant-quality flavor.

A standout noodle dish that elevates Chef Lee Yeon-bok's bibimbap noodles by topping them with crispy fried pork belly, intensifying the spicy, tangy, and savory flavors.

Fried rice bursting with savory flavor made by tossing frozen pork belly with store-bought chicken stew seasoning, pan-frying until crispy, then mixing with rice and perilla leaves.