An ultimate meat lover's stew that combines the rich flavor of oven-roasted chicken and beef intestines with pan-seared pork belly, using a spicy octopus and squid sauce as its base.

After preparing beef cuts, the discarded white periosteum is simmered in a pressure cooker to create a rich, deep broth, then cooked with vegetables and tofu to make a delicious soybean paste jjigae.