Boil water in a pot.

Add noodle.
Boil on high heat for 3~4 minutes. Rinse under cold water in a colander. Leave it aside for the water to drain.

Add sauce and 500mL of water to the same pot. Boil on high heat. While the water is boils, heat 1/2 Tablespoon of olive oil on a pan.

Add zucchini to the pan. Stir on high heat for 30 seconds to 1 minute. Move the zucchini to a plate.

Heat the same pan.

Add beef and stir on medium-high heat for 2~4 minutes.
Move beef to the same plate.

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

Add onion and garlic to the pan.

Stir on medium heat for 1~3 minutes.

Add pork and vegetables to the pan.

Stir on high heat for 2~4 minutes.

Add sauce then stir on high heat for 1~3 minutes.

Add chive and butter to the pan.

Stir on medium heat for 1~2 minutes.

Heat a pan.

Add beef.

Stir on high heat for 2~3 minutes.

Add vegetables to the pan.

Stir on high heat for 2~3 minutes.

Add sesame oil to the pan.

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

Add 125mL of water to a pot.
Add chicken, vegetables, garlic and sauce.
Bring to boil.
Boil additional 8~14 minutes on medium-high heat (until only small amount of water is left).

Add noodle to the pot.

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

Boil 350mL of water on a pot.

Dip small octopus into boiling water for 5 seconds then take it out.

Drain water from octopus using a colander.

Leave it aside for now.

Heat 1 Tablespoon of olive oil on a pan.

Add pork belly and vegetables.

Stir on medium-high heat for 4~7 minutes.

Add sauce and octopus from step 2 to the pan.

Stir on high heat for 1~3 minutes.

Add 400mL of water to a pot.

Add kimchi, vegetables, sausage, bacon and sauce.

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

Add noodle and enokii to the pot.

Boil on high heat for 1~2 minutes.

Boil water on a pot.

Add brown 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 sesame oil.
Mix well.

Add garlic, rest of sesame oil and rice cake on a pan.

Stir on medium heat for 30 seconds to 1 minute.

Add 1/2 of sauce and stir on medium heat for 1.5~2 minutes.

Add vegetables, beef and rest of the sauce to the pan.

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

Beat egg in a bowl.

Put it aside.

Add 500mL of water to a pot.

Add sauce.

Bring to boil.
Boil additional 2 minutes on high heat.

Add vegetables to the pot.

Boil on high heat for 3~5 minutes.

Add dumpling to the pot.
Bring to boil on high heat.

Add egg from step 1.
Boil on high heat for 1~2 minutes.

Add burdock root to the pot.

Add 250mL of water. Bring to boil.

Boil additional 5~7 minutes on medium-high heat.

Remove burdock root from the pot and put it aside.

Discard half of the water from the pot leaving only the other half of the water in the pot.

Add sauce and onion to the pot.

Add salmon, carrot and burdock root to the pot.

Add ginger root on top of the salmon.

Bring to boil. Boil additional 5~7 minutes on medium-high heat.

Boil additional 7~10 minutes on medium-high heat while spooning the sauce over the ingredients.

Move the cooked meal to a plate.

Add red onion on top of the salmon.

Add 450mL of water to a pot.
Bring to boil.

Add napa cabbage, vegetables and seasoning.

Boil on high heat for 3~5 minutes.

Add beef and sauce to the pot.

Boil on high heat for 6~8 minutes.

Heat 1 Tablespoon of olive oil and garlic on a pan.

Add onion and pepper.

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

Add beef to the pan.

Stir on high heat for 2~4 minutes.

Add sauce and sesame oil to the pan.

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

Add eggplant to the pan.

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

Heat a pan.

Add pork belly and vegetables.

Stir on high heat for 2~3 minutes.

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