Spicy Braised Seafood (Haemul-jjim)

Rub the small octopus with salt or flour to remove impurities, then rinse with clean water.

Insert a fork into the second segment of the shrimp to remove the vein, wash thoroughly, and trim the whiskers.

Since the sea squirts (omandungi) are clean, rinse them a few times with water.

For the monkfish, which is most important, remove the fins, use the tip of a knife to remove blood, cut off the sharp teeth with scissors, and wash three times.

Wash the bean sprouts and prepare the water dropwort by cutting 150g of it.

Make the sauce: Mix 2 tbsp Dashida, 2 heaping tbsp potato starch, 1 heaping tbsp sugar, 1 heaping tbsp minced garlic, and 200ml water.

Place the prepared monkfish in a pot without adding water, cover, and boil over high heat for 5 minutes.

After 5 minutes, add the sea squirts, flip the stems, cover, and boil for another 5 minutes.

After boiling for 10 minutes, add the shrimp and small octopus, then immediately add the bean sprouts.

Cover the pot and steam the bean sprouts for about 5 minutes.

Once the bean sprouts are cooked, open the lid and scoop out about 2 ladles of the water released from the monkfish.

Add the prepared sauce and stir well.

Since blue crab is difficult to coat with sauce, set it aside beforehand and add it when stir-frying.

Turn off the heat, add 3 drops of sesame oil, and mix evenly.

Serve the bean sprouts and seafood generously on a plate and enjoy with the sauce.