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A special kick for tenderizing and scientific temperature control, resting for a juicy, extremely tender, high-quality pork tenderloin katsu

A super-simple kimchi gukbap made by simmering pork, soybean sprouts, and kimchi with savory seasonings and a hint of beef bone broth powder for a rich, deep flavor.

A Dongpo-style boneless jokbal made by slowly braising a whole pork foreleg in five-spice and soy sauce seasoning

An ultra-simple soybean sprout bulgogi that uses only the moisture from the sprouts and vegetables—no added water—to create a deep, savory flavor.

Juicy homemade tteokgalbi made by pan-frying a thick pork patty covered with a lid to lock in moisture

A traditional-style dubu kimchi where pork belly and well-fermented kimchi are stir-fried together, then finished off the heat with vinegar to enhance the savory depth.

A combination of tender suyuk, boiled with the lid on to lock in juices, and an addictive large green onion seasoning sauce

A spicy sundaeguk in the style of gamjatang, combining rich pork shank broth, perilla seed powder, and fiery chili powder

A quick, high-heat stir-fry of crunchy onion and pork with chunjang that captures the wok-fired aroma of a Chinese restaurant's ganjjajang

A Korean barbecue restaurant-style doenjang sulbap, where pork, vegetables, and doenjang seasoning are simmered with rice into a thick, hearty stew.

Handmade tteokgalbi with a spicy, savory-sweet kick, air-fried to lock in juices and achieve a golden, crispy exterior

A spicy and savory Gangneung-style jjamppong made by stir-frying drained sundubu, pork, squid, and vegetables over high heat