How Long In the Refrigerator?

I have been cooking for a long time and have a fairly good sense of how long certain foods (like prepared banchan) can be prepared before a dinner party. For instance, braised eggs, pickled veggies are fine for a couple of days made before, a dried squid dish as well, while making a spinach banchan and the mattang dish would be best on day of. Some guidelines for other dishes would be helpful in the recipe descriptions. For instance,when marinating bulgogi, doing it the morning of the meal might be adequate? The night before too long? Etc.