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69 recipes found.

Tender and savory garlic bossam made by braising whole pork belly in makgeolli and soy sauce seasoning with minced garlic

Tender pork belly suyuk with rich juices, slowly cooked without water using only the natural moisture from apples and onions

A special stew that maximizes juiciness and flavor by braising whole pork belly without water, using wine and soju as the base

A super simple whole pork belly sujebi with deep color and glossy sheen, made without a single drop of water—just makgeolli and janghwa tang to eliminate gamey odors.

A savory Jeju pork noodle soup featuring a rich broth made by roasting whole pork belly with vegetables and fruit, served with thin wheat noodles.

A crispy-on-the-outside, moist-on-the-inside suyuk where every surface of the pork belly is seared as if fried in oil to lock in the juices, then steamed over low heat using the meat's own moisture.

Tender, savory no-water boiled pork made by gently simmering whole pork belly in cola, ssanghwatang, and ginger

A grand party dish featuring whole pork belly with fine, uniform cuts, stuffed with herbs and rolled tightly, then roasted to achieve a crispy texture like fried food and a moist, creamy fat layer inside.

Tender pork belly simmered with green onion, onion, garlic, soju, cola, soy sauce, and whole peppercorns.

A savory, sweet-and-salty stew featuring seared whole pork belly with a crisp exterior and tender interior, simmered in a special sauce made with oyster sauce and tonkatsu sauce, finished with crunchy gwari chili peppers for a refreshing bite and vibrant color.

A jokbal-style suyuk that blends cola's sugar and dark soy sauce in a golden ratio, simmered with whole garlic to create deep color and savory flavor without any herbal medicine ingredients.

A suyuk spread featuring whole pork belly gently boiled in a pressure rice cooker with doenjang seasoning, served with crunchy bossam radish kimchi.