Defrost soft seafood in cold water, and add 1T of Cheongju to remove the smell of seafood.

Cut each vegetable into bite-size pieces.

When the vegetables are finished, immediately put the water in the pot and boil the noodles.

Add noodles to boiling water and add 1T of grape seed oil to one pan at the same time, stir-fry garlic and onions.

Add the soft seafood and stir-fry it for about a minute to blow away the smell of the seafood, then add the rest of the vegetables and stir-fry it for about a minute.

Lastly, add the broth (or water) and boil it. Seafood gets tough if it's cooked for too long, so just stir-fry it slightly and boil it.

Lastly, if you add 1T of chicken powder, it's done.

While the soup is boiling, drain the boiled noodles and put them in a bowl. If the time is not right and the soup is not ready yet, you can rinse it in cold water, drain it, and put it in a bowl after the soup is complete.

If you put the finished soup into the bowl, it's done.