Byeoldang Kimchijjim

A spicy dish made by stir-frying pork belly with vegetables such as onions and cabbage in a gochujang sauce. It is spicy, salty, and slightly sweet. The pork belly is tender and fatty, and the vegetables are crisp. It is a popular main dish usually eaten with rice.

A traditional Korean stew made with doenjang as a base, and various vegetables like tofu, zucchini, and onions, along with seafood or meat. It is characterized by its deep, savory flavor and rich umami. The tofu is soft and the vegetables are tender. It is served piping hot with rice and various side dishes.

A stew made by simmering well-fermented kimchi and pork (mainly pork ribs or belly) together until tender. It has a deep, savory, sour, spicy, and rich flavor. The kimchi is soft and deeply flavored, and the pork is so tender it falls off the bone easily. It is a hearty and comforting main dish usually eaten with rice.

Thinly sliced pork (mainly neck or front leg meat) stir-fried in a spicy gochujang sauce with vegetables (onions, carrots, etc.). It is a representative Korean stir-fried dish. It is spicy, salty, slightly sweet, and has a good smoky flavor from stir-frying. The pork is tender yet chewy. It is good to eat wrapped in ssam (lettuce and other ssam vegetables) with rice, or to enjoy it alone with rice.