Homemade Spicy and Rich Jjamppong

Soak the frozen assorted seafood in cold water until the ice on the surface melts, then wash it twice in water to remove impurities and drain.

Cut the green onion into long, large pieces and slice the onion into thick slices.

Cut the napa cabbage leaf into large pieces along the grain, and soak the wood ear mushrooms in water before trimming them into bite-sized pieces.

Trim the base of the bok choy, separate the leaves, and wash them thoroughly.

Prepare one heaping tablespoon of minced garlic.

Pour 3 tablespoons of cooking oil into a wok or pot and heat it sufficiently.

Once the oil is hot, add the green onion, onion, 2 tablespoons of minced garlic, 2 tablespoons of soy sauce, and 4 tablespoons of red chili powder, and stir-fry over high heat until the green onion and onion are slightly charred.

When the onion and green onion have wilted slightly and the aroma is released, pour in 1.2L of water.

Add the napa cabbage, wood ear mushrooms, 3 tablespoons of oyster sauce, and 3 tablespoons of chicken stock, and bring to a boil over high heat.

Once the vegetable broth begins to develop, add the thawed assorted seafood and the prepared bok choy.

Boil for 5 minutes so the seafood and vegetables are well combined.

Finally, add 1 pinch of salt and 1 pinch of pepper to adjust the seasoning, and boil for another 5 minutes to finish.