Rinse mixed grains 5-6 times and soak in water for 30 minutes before cooking

Cook soaked beans in fresh water, bringing to a boil then simmering until soft for about 30 minutes

Use 1:1 ratio of mixed grain to water in rice cooker, or 1:1.4 if not soaked

Once rice is done, gently fluff with wet spatula and portion for storage

For bibimbap: cut carrots into matchsticks, blanch bean sprouts and green beans briefly, blanch spinach

Sauté carrots in neutral oil and sesame oil until bendy with slight crispness

Cook ground beef in same pan, breaking apart with spatula until browned

Add soy sauce, minced garlic, ginger, and sugar to beef and cook through

Season blanched vegetables with salt and sesame oil

Assemble bibimbap with rice base, arrange vegetables and beef on top, crown with fried egg

Drizzle with gochujang, sesame oil, and sesame seeds

For hwedupbap: cure salmon with salt and sugar mixture for 1 hour, then rinse and cut into portions

Julienne lettuce thinly, shave red cabbage, slice onion and soak in water to reduce bitterness

Cube pickled radish into small pieces and massage with gochugaru, sesame seeds, and sesame oil

Rehydrate wakame seaweed by soaking in water, then squeeze out excess liquid

Assemble hwedupbap with vegetable base, top with cured salmon

Make chojang sauce by mixing equal parts gochujang, vinegar, and sugar with minced garlic and sesame seeds

For dakgalbi: chop leeks, cabbage, and onions into large chunks, slice sweet potato to same size as chicken

Marinate chicken thighs in alcohol or vinegar briefly

Prepare sauce with equal parts gochujang and soy sauce, half cup gochugaru, half cup sweetener, ¼ cup minced garlic, and rice wine vinegar

Sauté leeks and sweet potato first, then add chicken, onion, and cabbage

Cook rice cakes in the vegetable soup that forms from cooking

For salmon pot rice: blanch green beans briefly to maintain color and crispness

Line bottom of stainless steel pan with parchment paper circle to prevent fish from sticking

Place salmon on cold pan with oil, season, and cook until halfway done then flip

Assemble with rice base, green beans, sliced scallions, and pan-fried salmon

Make sauce with white scallion bottoms, soy sauce, rice wine vinegar, ginger, sesame seeds, and sweetener

For cabbage rolls: use 16 napa cabbage leaves as wrapping

Create filling with bed of bean sprouts, shredded enoki mushrooms, and thinly sliced beef

Cover and microwave 4-8 minutes with little water until fully cooked

Make dipping sauce with soy sauce, rice wine vinegar, water, and sweetener

For napa cabbage doenjang soup: bring 1 liter water to boil

Add ¼ cup doenjang and let boil to mellow out funkiness

Drop napa cabbage into boiling broth

Adjust seasoning with 2 tbsp fish sauce for depth and complexity

Add red chili for extra kick

Serve all meal prep components together for balanced nutrition