Combine sugar, vinegar, kosher salt, and water in a large bowl. Mix well until it turns into a clear pickle brine.

Add the cabbage and mix well by hand. Let it sit for 15 minutes, then mix well and turn it over so the leaves pickle evenly. Repeat this every 10 to 15 minutes for 1 to 2 hours until the cabbage gets soft and withered. Squeeze out the excess water and refrigerate until ready to serve.

Add the pork, onion, ginger, garlic, soy bean paste, brown sugar, hazelnut coffee powder, and the water to a large pot. Cover and cook for 1 hour over medium high heat. When it boils vigorously, turn the pork over with a wooden spoon or tongs. After 1 hour of boiling, turn down the heat to low and cook for another 15 minutes. Take out the cooked pork and let it cool down until ready to serve.

Cut the radish into matchsticks and put them into a bowl. Mix with the salt and let it sit for 10 minutes. Squeeze out the excess water and put it back into a bowl. Take the oysters out of the fridge and wash and drain. Create a seasoning mixture by combining hot pepper flakes, fish sauce, sugar, garlic, and green onion in a bowl. Mix well with a wooden spoon. Add the seasoning mixture to the radish and mix well by hand. Add the oysters and mix it gently. Add the sesame seeds.

Combine the fermented salted shrimp, sugar, hot pepper flakes, green onion, garlic, and water in a small bowl. Mix it well with a spoon. Sprinkle with sesame seeds.

Slice the pork into ⅛ inch thick pieces. Put them on a large platter. Add the cabbage, spicy oyster radish salad, and shrimp sauce side by side nicely. Sprinkle with some sesame seeds and serve.