Boil 1 (egg) on a separate pot.

At the same time, heat 1/4 Tablespoon of olive oil on a pan.
Add 1 (brisket). Cook each side for 30 seconds ~ 1 minute on medium-high heat.

Leave it aside for now.

Bring water to boil in a pot.

Add 2 (noodle) and boil on high heat for 1~2 minutes while loosening it with a tong.

Move the noodle to a colander.

Rub the noodles hard few times with both hands while rinsing with cold water.

Move the noodles to a bowl.

Add 4 (cucumber, Korean radish, Dongchimi water, sauce), brisket, and boiled egg on top of the noodle.

Mix well using hands.

Heat a pan.

Add '1' (beef).
Stir on high heat for 2~3 minutes.

Add '2' (vegetables) to the pan.

Stir on high heat for 2~3 minutes.

Add '3' (sauce) to the pan.

Stir on medium-high heat for 1~2 minutes.

Heat '1a' (sesame oil) on a pan.

Add '1b' (pork belly) and cook both sides on high heat until surfaces of the pork are slightly cooked.

Cook additional 1~2 minutes evenly on both sides on medium heat.

Add '2' (ginger root & garlic, 3/4 of sauce) to the pan.

Optional: add 2 (red pepper) for spicy flavor.

Stir on medium-high heat for 3~5 minutes (until pork is fully cooked).
Move pork to a separate plate.

Add '3' (vegetables) and rest of the sauce to the pan.

Stir on medium-high heat for 2~4 minutes.

Add pork belly back to the pan.

Stir on medium-high heat for 2~4 minutes.

Add 400mL of water to a pot.

Add '1' (kimchi, vegetables, sausage & bacon, sauce).

Bring to boil. Boil additional 12~14 minutes on medium-high heat.

Add '2' (noodle, enoki) to the pot.

Boil on high heat for 1~2 minutes.

Add '1' (vegetables, powder pack) to a bowl and mix briefly.
Optional: Add '1' (long pepper) for spicy flavor.

Add 125mL of water to the bowl. Mix well.

Add '2' (shrimp) to the bowl.

Mix well.

Heat 1 1/2 Tablespoon of olive oil on a pan.
Add 1 serving portion of ingredients from the bowl.
Spread it out evenly. Heat on medium-high heat for 3~5 minutes each side (lightly press with spoon to flatten while heating).
Repeat this step for additional servings.

Pat dry '1' (salmon) using paper towel.

Slightly season both sides with a pinch of salt & pepper.

Heat 1 Tablespoon of olive oil on a pan.
Add salmon from step 1 and heat both sides on high heat for 1 minute each.
Put a lid on the pan and heat on medium-low heat for 2.5~3 minutes.
Flip the salmon and heat on medium-low heat for 2.5~3 minutes.

Remove salmon from the pan and place on a plate.

Pour 2/3 of '3' (sauce) on top of the salmon.

On a different pan, heat 1/2T of olive oil on a pan.
Add '4' (vegetables) and stir on high heat for 2~4 minutes.
Add a pinch of salt & pepper and add rest of the sauce from step 3.
Stir on medium-high heat for 1~3 minutes. Pour vegetables on the plate with salmon.

Heat '1a' (sesame oil) on a pot.

Add '1b' (garlic, seaweed).

Stir on medium heat for 2~4 minutes.

Add '2' (sauce) and 450mL of water to the pot.

Bring to boil.

Boil additional 6~8 minutes on high heat.

Add '3' (scallop, shrimp) to the pot.

Boil on high heat for 2~3 minutes.

Add 300mL of water to a pot.

Add '1' (chicken, vegetables, sauce).

Bring to boil.
Boil additional 14~17 minutes on medium-high heat.

Heat 1/4 Tablespoon of olive oil on a pan

Add '1' (kalbi).

Cook each side of the kalbi for 1 minute on high heat.

Then stir on medium-high heat for 3~5 minutes.

Add '2' (vegetables, sauce) to the pan.

Stir on medium-high heat for 2~4 minutes (until almost all the liquid has evaporated).

Boil water in a pot.

Add 1 (memil noodle).

Boil on high heat for 4.5 minutes while stirring.

Move the noodle to a colander.
Rinse with cold water while rubbing them together.

Squeeze the noodle to drain as much water as possible.
Move the noodle to a plate.

Pour the dipping sauce and 120mL of water to a small bowl. Mix well.

Add 3 (scallion, Korean radish) to the bowl as desired.

Dip the noodles in the bowl in small portions at a time.

Add 450mL of water to a pot.

Bring to boil.
Add '1' (Korean cabbage, vegetables).
Boil on high heat for 3~5 minutes.

Add '2' (brisket, sauce) to the pot.

Boil on high heat for 6~8 minutes.

Add 1 Tablespoon of olive oil on a pan.

Add '1' (garlic & onion).

Stir on medium heat for 1~2 minutes.

Add '2' (pork) to the pan.

Stir on high heat for 2~4 minutes.

Add '3' (sauce) to the pan.
Optional: Add 3 (pepper powder) for spicy flavor.

Stir on high heat for 1~2 minutes.

Add '4' (vegetables) to the pan.

Stir on medium-high heat for 2~3 minutes.

Heat 1/2 Tablespoon of olive oil on a pot.

Add '1' (garlic, pork belly).

Stir on medium-high heat for 1~2 minutes.

Add '2' (sauce A) to the pot.

Stir on medium-high heat for 1~2 minutes.

Add 350mL of water and '3' (kimchi, sauce B) to the pot and stir.

Bring to boil.
Boil additional 4~7 minutes on high heat.

Add '4' (tofu, vegetables) to the pot.

Bring to boil.
Boil additional 2~3 minutes on medium-high heat.

Heat 1 Tablespoon of olive oil on a pan.

Add '1' (garlic & scallion).
Heat for 30 seconds on medium-high heat.

Add '2' (chicken) to the pan.

Stir on high heat for 3~5 minutes.

Add '3' (green bean, sauce) to the pan.

Stir on high heat for 3~4 minutes.

Stir additional 1~2 minutes on medium-high heat.

Add '4' (butter) to the pan.

Stir on medium-high heat for 1~2 minutes.

Heat 1/2 Tablespoon of olive oil on a pan.

Add '1' (pork belly).

Stir on medium-high heat for 2~3 minutes.

Add '2a' (vegetables, baby octopus) to the pan.
Stir on medium-high heat for 1~2 minutes.

Add '2b' (sauce). Stir on medium-high heat for 2~3 minutes.

Pat dry '1a' (angler) with paper towel and leave it aside for now.
Heat 1 Tablespoon of olive oil on a pan.
Add 1b (garlic) and stir on light heat for 30 seconds. Add angler and heat for 1~2 minutes on medium-high heat while flipping every 30 seconds (until the surface of the fish is cooked).

Add 2 (onion & carrot, lotus root, sauce) and stir on medium heat for 9~12 minutes (until most of the liquid has evaporated).

Optional: add 2 (red pepper) for slightly spicy flavor.