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Pork neck seasoned with salt and pan-fried until golden, served with a special sauce made from steak sauce, teriyaki, and oyster sauce, accompanied by pineapple, salad, and cheese.

A spicy Gwangju-style zucchini gukbap made by simmering pork foreleg, zucchini, and carrot in a fine gochugaru seasoning

A rich and deeply flavored cheonggukjang stew with sweetly sautéed pork mince in perilla oil, smooth rice washing broth, and dried anchovy sauce for an intense savory taste.

Deliciously sweet and spicy soy sauce belly pork grilled with cola-soy marinade, served with crisp bean sprout salad

A fiery, spicy red jjajangmyeon made by stir-frying pork belly, onion, and cabbage in a bold chili seasoning, then tossing with Chinese-style noodles.

A summer healthy ssambap recipe featuring a savory, thick gangdoenjang simmered with clams and shiitake mushrooms, served with tender steamed pumpkin leaves.

Donggeurangttaeng made without egg wash, using squid and shiitake mushrooms to enhance umami and texture. Pan-fried to a moist finish with the golden ratio of pork and tofu.

A rich, slow-braised kimchi jjim made with aged kimchi, canned mackerel pike, kelp broth, and pork, simmered until deeply flavorful.

A one-pan japchae where pork, glass noodles, and garlic chives are simmered together in a spicy, savory sauce without the hassle of cooking ingredients separately.

Pork back ribs coated in a special marinade and starch powder, then baked in an oven or air fryer until crispy outside and moist inside, without soaking to remove blood.

Boiled pork shoulder tightly wrapped in plastic wrap, pressed, and refrigerated to achieve a chewy texture, served cold.

A highly addictive large green onion and pork belly rice bowl, featuring a savory sauce seasoned with chicken stock and sesame oil, thickened with potato starch, and topped with grilled pork belly.