Portion beef brisket, bean sprouts, and napa cabbage into 8 individual storage bags for easy use. This creates your meal kits.

Take out one pre-portioned meal kit and season with cooking wine, salt, and pepper.

Microwave the seasoned meal kit for 5 minutes.

While it's cooking, prepare the ponzu-style dipping sauce by mixing soy sauce, cooking wine, vinegar, sugar, and water.

Add minced garlic and chopped cheongyang pepper to the sauce and mix well. Serve with the steamed beef and vegetables.

In a small pot, create a broth by combining water, powdered soup stock, tsuyu, and minced garlic. Bring it to a boil.

Add one meal kit to the boiling broth and cook until the beef is done.

As an option, add kalguksu noodles to the remaining broth to enjoy a noodle soup.

In a pan, stir-fry one meal kit with minced garlic and oyster sauce until cooked through.

Finish the dish with a sprinkle of pepper, a drizzle of sesame oil, and sesame seeds.

To make the spicy broth, combine stock (water and powdered stock), gochugaru, gochujang, soup soy sauce, tuna sauce, and minced garlic in a pot.

Bring the broth to a boil, then add one meal kit and cook until ready.

Garnish the hot pot with freshly chopped green onions before serving.