Dip the soft seafood lightly in cold water.

Boil enough water to cover and blanch seafood slightly.

Please filter out the broth.

Cut red peppers into large triangular pieces. (You can use red bell pepper.)

Cut bok choy in half lengthwise.

If you have bamboo shoots or sea cucumbers, it's good to put them in, but I'm doing a simple version at home, so pass!
If you want to use bamboo shoots, you can use chopsticks to scratch the lime and blanch it slightly in water.
Squid and shrimp look better and taste better when used separately, but I'll explain it later because it's a simple version.
For starch water, take out the broth and mix it
Slice the garlic into pieces.
Grease the wok lightly and stir-fry the garlic, then add 0.5Ts of soy sauce (this time over high heat)

If you have soju or refined rice wine, it tastes like a fire that is spilled on the edge.
Add blanched seafood, oyster sauce, pepper, and stir-fry it

Add enough seafood stock to cover.

Add the mushrooms, please.
If there's a shiitake, cut it into pieces and put it in. I used it because I had a mushroom in my house.

When the broth starts to boil, add the sliced red pepper and bok choy

Adjust the concentration by adding water starch.
Lastly, please add 1ts of chili oil and 1ts of sesame oil. Delicious Palbochae is complete.
If you add plenty of broth and fry glutinous rice nurungji, it becomes nurungji soup