Use 600g of pork shoulder or leg for the Jeyuk Bokkeum.

Thoroughly pat the pork dry with a kitchen towel to remove any excess blood, which helps to eliminate any gamey taste.

Cut the pork into bite-sized pieces according to your preference.

Prepare the seasoning sauce. In a container, add sugar first, followed by soy sauce and then gochujang. This prevents the spoon from getting messy.

Add pear juice to the sauce as a cost-effective way to add moisture and a hint of sweetness.

Add minced garlic and shake the container well to mix all the sauce ingredients.

Add the cut pork to the marinade, then add vinegar and sesame oil. Mix well.

Layer sliced green onions and onions on top of the marinated pork without mixing to keep them fresh. Sprinkle a pinch of salt over the vegetables.

When ready to cook, add the meat to a hot pan first and cook until slightly charred for a Maillard reaction, which enhances flavor.

Once the meat is cooked, add the vegetables from the container and the remaining marinade. Cover and cook on low heat for 3 minutes.

Prepare the marinade for the beef bulgogi. The ratio for the sweet and savory components is 10 parts soy sauce to 6 parts sugar (from sugar, syrup, and pear juice combined).

In a container, combine soy sauce, sugar, starch syrup, pear juice, salt, sesame oil, vinegar, and minced garlic.

Shake the container well to mix the marinade.

For this non-marinated bulgogi, tear 600g of beef by hand to retain more of its natural juices.

Prepare vegetables by thinly slicing an onion and a green onion. Layer the meat and vegetables in the container with the sauce.

To cook, heat oil in a pan, fry the onions first, then add the beef, green onions, and the marinade. Cook until the beef is done.

Prepare one and a half squids by cleaning them, separating the legs, and removing the spine. Score the inside of the squid body and cut into bite-sized pieces.

Slice one onion, one green onion, 10 cloves of garlic, and three Cheongyang chili peppers.

In a preheated pan, add cooking oil and sesame oil. Sauté the green onions, garlic, and chili peppers to release their aroma.

Reduce to low heat, add chili powder to make chili oil, then add sugar, soy sauce, and gochujang. Stir well.

Add the onions, followed by the squid. Cover and cook for 2 minutes on medium heat.

Turn the heat to high and stir-fry for one more minute to reduce the sauce and add a smoky flavor. Garnish with sesame seeds.

Prepare the Tteokbokki ingredients: 500g wheat rice cakes, 4-5 sheets of fish cakes, and one green onion.

Make the 'lifetime' tteokbokki sauce by mixing gochugaru, sugar, soy sauce, oyster sauce, gochujang, cooking oil, and pepper in a bowl.

In a pan, bring 600ml of water to a boil with green onions, fish cakes, sugar, salt, and minced garlic to create a flavorful broth.

Once the broth is boiling, reduce to medium heat and add the rice cakes. When they are soft and plump, add the prepared sauce.

Reduce the heat to low and let it simmer for at least 4 minutes to allow the flavors to combine and the sauce to thicken.

Prepare the vegetables by cutting potato, onion, and zucchini into bite-sized cubes. Chop the green onion and chili peppers.

In a pot with 1L of boiling water, add all the cut vegetables, minced garlic, and coarse salt.

Add doenjang (soybean paste) and ssamjang in a 3:1 ratio. Boil on high heat, then simmer on medium heat for 10 minutes.

Add vinegar for a deeper flavor. Then, add tofu and beef brisket, simmering for an additional 3 minutes.

Use well-fermented kimchi (about 600g) and pork belly or shoulder (300g). Prepare onion, green onion, and tofu.

In a preheated pot, fry the pork until golden brown. Add minced garlic, salted shrimp, and soy sauce.

Turn the heat to low, add chili powder, and stir quickly before turning off the heat to infuse the oil with flavor. Then add 1L of water.

Add the prepared vegetables and kimchi. Bring to a boil, add salt, and simmer on medium heat for 30-40 minutes.

Finish the stew by adding vinegar for a clean taste, and finally add the tofu, letting it warm through.