Japtangbap (Mixed Seafood and Vegetable Rice)

Slice 1 stalk of green onion diagonally and place in a pan.

Although onion was mentioned in the recipe text, slice about 1/3 of an onion into thick pieces and add to the pan as per the audio instructions.

Roughly chop 2 Cheongyang chili peppers and add to the pan for a spicy kick.

Roughly chop half a zucchini and add to the pan.

Cut 2 shiitake mushrooms into bite-sized pieces and add to the pan.

Slice 1 red chili pepper diagonally and add to the pan for color.

Make diagonal scores on 1 squid, then score again in the opposite direction.

Cut the squid into 1.5cm to 2cm intervals and add to the pan.

Separate the squid tentacles, cut into two-joint lengths, and add to the pan.

Add 7 cleaned frozen shrimp to the pan.

Cut a small amount of octopus into bite-sized pieces and add to the pan.

Turn on the heat, add 2 tbsp of cooking oil, then add the green onion, onion, and Cheongyang chili peppers and stir-fry for about 2 minutes.

Add the zucchini, shiitake mushrooms, and red chili pepper to the browned vegetables and stir-fry lightly.

Add 2 tbsp of Jin soy sauce around the edge of the pan to create a smoky aroma and stir-fry with the peppers.

Add 1 tbsp of minced garlic and 1/2 tbsp of red chili powder, and stir-fry briefly over high heat.

Add all seafood, including the squid, octopus, and frozen shrimp, along with 2 tbsp of mirin to remove any fishy odor, and stir-fry.

Mix 1 tbsp of potato starch into half a cup of water until dissolved, then pour the starch slurry into the pan.

Continue to stir-fry evenly over medium heat to adjust the consistency.

Stir-fry evenly for about 3 minutes until the zucchini is tender-crisp.

Finally, add 1 tbsp of sesame oil, two pinches of black pepper, and 1 tbsp of sesame seeds, mix well, and the Japtangbap sauce is complete.

Scoop rice into a bowl and top generously with the finished Japtangbap sauce.