Cut the cabbages first, but the cabbages are a little bent, so spread them out by tapping them with the back of the knife.

And put the knife on the side and stir the cabbage.

I prepared various ingredients. Prepare bok choy by cutting it into similar sizes as cabbage. As expected, stir it at an angle and cut it. And cut the green bell pepper into similar sizes. If you have red bell pepper, you can use red bell pepper, but I didn't have red bell pepper, so I cut paprika and prepared it. And mushrooms and brocolins. Then there are six bok choy, cabbage, bell pepper, paprika, button mushroom, and brocolin. You can use the ingredients.

I'll prepare wood ear mushrooms that are essential for Chinese food. If you soak dried wood ear mushrooms in water for about 10 minutes, they will be soaked like this. Cut the soaked wood ear mushrooms into bite-size pieces.

I'm only going to use the white part of the green onion. Cut the green onions into finger-sized pieces and chop them into thick pieces. Chinese food is made quickly if you prepare the ingredients.

Defrost frozen seafood in cold water, remove the intestines of raw shrimp, and peel the skin except for the tail. All the ingredients are ready now.

Chef Lee Yeonbok's Oh Bo Chae Kick that you can do quickly and easily!!! It is to blanch seafood and vegetables in boiling water. Put in the vegetables first and blanch them.

And put seafood in it and blanch it. You can put it in and parboil it. And don't throw away this blanched water after blanching!!! I'm going to use it as a broth

Remove the blanched vegetables and seafood.

And put the blanched water separately. I'm not going to use all of this~~ The broth will be added depending on the amount of vegetables and seafood, so you'd better just take out the vegetables and seafood and leave it as it is. You can throw away what's left.

Add chili oil to pan and white part of chopped green onion. And add minced garlic and minced ginger. Green onion oil is also important in Chinese food, but if you add chopped ginger, the scent of Chinese food comes to life.

There's another point!!! Add soy sauce while making green onion oil. And stir-fry it together. Then there's the smell of fire and the soy sauce acts as a liver. When you cook other Chinese style food, you can make Chinese style food with a strong smell if you add a little bit of green onion oil and stir-fry it together.

Stir-fry the boiled seafood and vegetables. Rather than stir-frying, it is to coat it with green onion oil, soy sauce, and seasoning.

And add a little bit of refined rice wine and a little bit of pepper to control the smell.

Stir-fry thoroughly, mixing the scents of green onion oil, chili oil, and soy sauce to make them taste better. It took about 1 to 2 minutes to stir-fry until here.

Now, add the remaining broth. You know, the broth is water that blanched seafood and vegetables~~~~ If you want to eat Obochae that doesn't have a lot of soup, add a little bit of broth, and if you want to eat Obochae that has a more soupy style, add the broth as if the ingredients are submerged. You can adjust the amount of broth according to your preference.

Now you can adjust the concentration with starch water. Add starch water little by little and adjust the concentration while stirring. Don't put it in all at once. And after you taste it, if you think the seasoning is weak, add oyster sauce and season it. If the concentration is thick, turn off the heat and wrap it up with two rounds of sesame oil. It's a style that has a lot of soup.

Chef Lee Yeon-bok's obochae is complete, which is good for drinking and eating with rice, or what is more delicious if you enjoy it with rice.