Itaewondepan

Kimchi stew made by simmering pork neck that has been sous vide at low temperature for 14 hours with kimchi.

Vegetable stew made by steaming sous vide pork neck cooked at low temperature for 14 hours with vegetables on a bamboo plate.

Traditional oden simmered for a long time with daikon radish and various vegetables in a broth, served with Japanese oden.