STEP 1/10
Trim the mustache feet of the shrimp, wash the skin, rub the abalone with a brush to remove foreign substances, prepare the skin, and marinate the ramie clams in salt water
STEP 2/10
Soak the dried pine mushrooms in water and shred the oyster carrots and onions and prepare them with bok choy
STEP 3/10
Put oil in a pan and stir-fry garlic over medium heat until it smells good and add soy sauce
STEP 4/10
Add the mushrooms you prepared and mix them up
STEP 5/10
Stir-fry abalone, ramie clams, carrots, angpa, and add half a cup of soju to catch the fishy taste of seafood
STEP 6/10
Add the chili oil you made of chili oil
STEP 7/10
Pour the broth made with radish, shiitake, anchovies, and boil. Add shrimp, octopus, and season with salt or soy sauce according to the amount of soup
STEP 8/10
Lastly, add bok choy
STEP 9/10
Put the udon noodles in boiling water and when it becomes transparent, put them on a strainer and drain them into a bowl
STEP 10/10
If you pour in the soup, you're done with spicy jjamppong
For the taste of the soup, adjust the soy sauce or salt seasoning according to the taste of the soup