STEP 1/7
Wash the monkfish thoroughly and prepare the octopus by removing the intestines and cutting it into 6cm long pieces.
STEP 2/7
Prepare thick bean sprouts by removing the head and tail.
STEP 3/7
Cut the green onion into 4-5cm long pieces, cut the water parsley into the same length as the green onion, and cut the Cheongyang red pepper diagonally. The chili powder isn't that spicy, so I put in one Cheongyang chili pepper. If you mix regular red pepper powder and Cheongyang red pepper powder, it is more spicy and delicious.
STEP 4/7
Pour anchovy stock into a pan, dissolve soybean paste, and cook with monkfish and sauce.
STEP 5/7
When the monkfish is almost cooked, add the octopus, sea squirt, shrimp, and bean sprouts, cover and cook until the bean sprouts are cooked, then open the lid and mix evenly.
STEP 6/7
After adjusting the concentration with water starch
STEP 7/7
Add cheongyang pepper, water parsley, and green onion, mix evenly and finish with sesame oil and pepper.