(Start step 1 & step 2 simultaneously).

Boil water in a pot.
Add '1' (noodle) and boil on high heat for 3~5 minutes.

Move noodle to a colander and rinse briefly under cold water in order to prevent the noodles from sticking together. Move to a bowl. (Go to step 4)

Heat 1.5 Tablespoon of olive oil on a pan.

Add '2' (pork).

Stir on medium-high heat for 1~3 minutes.

Add '3a' (vegetables) to the pan and stir on medium-high heat for 1~3 minutes.

Add '3b' (shrimp) to the pan and stir on medium-high heat for 1~3 minutes.

Add '4a' (sauce) and stir on medium-high heat for 1~3 minutes.

Add '4b' (potato flour, sesame oil) and 100mL of water.
Bring to boil on high heat.

Then stir on medium heat for 3~5 minutes.
Pour the contents on top of the noodle in the bowl.

Add '1' (chicken, 2/3 of sauce) to a bowl.

Mix well.

Leave to ferment for 10 minutes.

Boil water on a pot on high heat.

Add '2' (brown rice cake).

Remove rice cake after 30 seconds and leave them aside for now.

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

Add chicken from step 1.

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

Add '4' (vegetables), rice cake and rest of the sauce to the pan.

Stir on medium-high heat for 4~6 minutes.

Add 550mL of water to a pot.

Add '1' (sauce).

Bring water to boil on high heat.

Add '2' (vegetables) to the pot.

Boil on high heat for 3~4 minutes.

Add '3' (shrimp) to the pot.

Boil on high heat for 2~4 minutes.

Add '4' (brisket, noodle) to the pot.

Boil on high heat for 3~5 minutes.

Enjoy your shabu shabu with the dipping sauce.

Add '1' (vegetables, mixed powder) to a bowl.

Optional: Add '1' (long pepper) for spicy flavor.

Mix well.

Add '2' (seafood) and 175mL of water to the bowl.

Mix well.

Heat 2 Tablespoon of olive oil to a pan.
Add 1 serving portion of ingredients from the bowl.
Spread them flat evenly over the pan.
Leave to cook on medium-high heat for 4~6 minutes.

Flip the pancake.
Add 1 Tablespoon of olive oil on the sides of the pan so the oil flows to beneath the pancake.
Press down with spoon.
Leave to cook on medium-high heat for 4~6 minutes.
Flip one more time.
Leave to cook 1~2 minutes on medium-high heat.
Repeat steps 3 & 4 per additional servings.

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 a pan.

Add '1' (beef, shiitake mushroom).

Stir on high heat for 2~3 minutes.

Add '2' (vegetables) to the pan.

Stir on high heat for 2~4 minutes.

Move all contents to a plate.

Add 50mL of water to the pan.

Add '3a' (sauce, oil) and stir to mix well.

Add '3b' (noodle) and stir slowly on medium heat for 2~3 minutes.

Add beef and vegetables back to the pan.

Stir on medium heat for 30 seconds.

Add 425mL of water to a pot.

Add '1' (beef, sauce, garlic) and bring to boil.

Boil additional 3~5 minutes on high heat.

Add '2a' (vegetables) to the pot.

Bring to boil.

Boil additional 4~6 minutes on medium-high heat.

Add '2b' (enoki mushroom).
Boil on medium-high heat for 1~2 minutes.

Heat 1 Tablespoon of olive oil on a pan.

Add '1' (garlic) and stir on medium-high heat for 30 seconds ~ 1 minute.

Add '2' (squid) to the pan.

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

Add '3' (vegetables, sauce) to the pan.

Stir on high heat for 2~4 minutes.

Add 1 (beef short rib, sauce, vegetables, shiitake mushroom) and 500 mL of water to a pot.
Optional: Add 1 (red pepper) for spicy flavor.

Boil on high heat for 10 minutes. Do not close the lid.

Boil additional 10 minutes on medium heat.

Add 2 (Jujube) and boil 20~25 minutes on medium-low heat while spooning the sauce over the ingredients.

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.

Start Step 1 & 2 simultaneously.
Boil water in a pot. Add '1' (noodle). Boil for 4~6 minutes on high heat (if water overflows, add 1 Tablespoon of cold water).
Move noodle to a colander and rinse briefly with cold water. Leave it aside for now for the water to drain.

Heat 1 Tablespoon of olive oil in another pot.

Add '2' (scallion & garlic). Stir on medium heat for 1~2 minutes.

Add '3' (seafood, vegetables, sauce) to the pot.
Stir on high heat for 1~2 minutes.

Add 200mL of water to the pot. Bring to boil. Boil additional 4~6 minutes on medium heat.

Add '4' (brisket). Add another 300mL of water. Bring to boil. Boil additional 2~4 minutes on medium-high heat.

Move the noodle from step 1 to a bowl. Use a ladle to pour the soup and ingredients on top of the noodle.

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 140mL 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.
Mix in wasabi if desired.

Boil water on a pot.
Add '1' (rice cake) and boil for 30 seconds on high heat.

Remove rice cake and rinse with cold water on a colander.

Shake water off as much as possible with the colander.

Move rice cake to a bowl.
Add 1/3 of '2' (sesame oil).
Mix well.

Add '3a' (garlic), rest of sesame oil and rice cake to a pan. Stir on medium heat for 30 seconds to 1 minute.

Add 1/2 of '3b' (sauce) and stir on medium heat for 1.5~2 minutes.

Add '4' (vegetables, beef, shiitake mushroom) and rest of the sauce to the pan.

Stir on medium-high heat for 3~5 minutes.

Add '1' (chicken, 3/4 of sauce) to a bowl.

Mix well.

Leave to marinate for 10 minutes.

Heat 1 Tablespoon of olive oil on a pan.

Add chicken from step 1 to the pan.

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

Add '3' vegetables to the pan.

Stir on medium-high heat for about 4~6 minutes.

Add rest of the sauce from step 1 to the pan.

Stir on medium-high heat for 1~3 minutes (until chicken is fully cooked).

Heat 1 Tablespoon of olive oil on a pan.
Add '1a' (pork belly) and stir on high heat for 1~2 minutes.

Add '1b' (vegetables) and stir on high heat for 1 minute.

Add '2' (kimchi) to the pan.

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

Add '3' (sauce, sesame oil) and a bowl of rice (about 210g).

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

On a separate pan, add '4' (egg) and cook to your preference (over medium recommended).

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.