Zanzanghan Siktak

"Han-don" ribs are soaked to remove blood, marinated in a special soy sauce seasoning for one day, and then cooked thoroughly in a pressure cooker.

"Domestic Kimchi" and "Han Don" front leg meat stewed for 1 hour, resulting in a dish with exceptional umami flavor.

A dish made with hand-trimmed 'Han-don' front leg meat, marinated for a day in a special gochujang sauce to impart a smoky flavor.

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