Remove shrimp legs and legs and peel. Bend your back and remove the internal organs with a toothpick. When you wash up, sprinkle it with rice wine or soju to reduce the fishy smell. It's a shrimp for stir-fried food, so I removed the head and tail. If you're going to fry it, it's good to leave the tail part.

Sprinkle the octopus with flour and knead it until it bubbles. If you spray flour, it removes dirt and mud well. Remove with flour and wash again with salt. It's good that all the impurities are gone and the fishy smell is gone.

Cut the well-washed octopus into bite-size pieces.

I prepared onion, cheongyang red pepper, red pepper, and green onion as ingredients for stir-fried naksae. Mix the seasoning evenly and let it ripen for about a day to make it taste better.

Mix the octopus with the seasoning and leave it for a while until the seasoning is cut. Usually, when you cook stir-fried octopus, you can blanch it in hot water for 2 seconds to prevent water from coming out of it. I'm going to stir-fry the soup today, so I'm going to do it without blanching.

Grease a pan with cooking oil and stir-fry seasoned octopus and shrimp, then pour a cup of water and simmer. When it boils, add all the vegetables and boil it a bit more! If you boil the octopus for too long, it will get tough, so just boil it until the seasoning is cut well.