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1,996 recipes found.

A hearty nikujja simmered with whole pork belly, potatoes, and carrots in kelp broth, delivering a bold, tangy flavor.

A premium jjajang ramyun topped with a garnish made by stir-frying real pork and a clean poached egg made without vinegar

A hot pot-style jjukkumi samgyeopsal where ingredients are simmered in a shallow pool of water and seasoning, allowing the rich sauce to deeply permeate every bite.

A versatile stir-fried yakgochujang made by sautéing ground pork with soy sauce and tuna extract, then simmering with gochujang, sugar, and water until glossy and reduced.

A special jjamppong-tang that adds the softness of sundubu to a deep, spicy broth made by stir-frying pork and seafood with seasonings.

A traditional mung bean pancake made by grinding soaked mung beans and pan-frying them with pork, mung bean sprouts, and bracken in lard until crispy.

A rich pork bone broth simmered with head meat and sundae, finished just like the restaurant version

A Chinese-style stir-fried pork belly with oyster sauce, doubanjiang, and chili oil, delivering a smoky, savory flavor perfect over rice.

A super simple mapo tofu made quickly with gochujang, doenjang, and chicken stock instead of doubanjiang, served over rice.

A restaurant-style sundae gukbap that quickly achieves a rich, savory broth using concentrated beef bone extract

Pork, vegetables, seasoning, and water are all added to a pan and simmered down to a driver's restaurant-style brothy spicy stir-fried pork, perfect for mixing with rice.

A versatile stir-fried gochujang made by sautéing pork and butter with gochujang to bring out rich, savory depth.