I made chicken broth by adding a block of Ottogi chicken soup to the existing natural seasoning broth. You can just put chicken stock in the broth. There was chicken stock, but I thought there would be more chicken soup blocks, so I made the basic chicken broth. You can make chicken broth with two blocks of chicken soup. If you don't have a block, you can use chicken stock or just use anchovy kelp stock.

Prepare the vegetables and mushrooms that go in. Shiitake mushrooms are dried shiitake mushrooms, so I soaked them the day before and sliced them. I soaked the wood ear mushrooms for 10 minutes and cut them into similar sizes. And bamboo shoots, zucchini, onions, mushrooms, cabbage, bok choy, red paprika, yellow paprika, and green bell pepper were also prepared in similar sizes. For Chinese food, we prepare all the basic ingredients first and then start cooking. Cooking time goes very, very fast, surprisingly.

It should be as rich as seafood nurungji soup. Cut the temples that you saved in the freezer into pieces and prepare mussels. We have defrosted the squid and frozen seafood. You can just use the squid, clams, mussels, etc. at home. The same goes for vegetables. There's no bok choy?? Then you can put in the cabbage. There's no paprika? Then you don't have to put it in. lol

First, put the pork for curry or jajangmyeon in a heated pan and stir-fry it. Please stir-fry the pork first. Stir-fry until the surface is grayish.

If the pork is stir-fried, add minced garlic, minced ginger, and green onion and stir-fry it again while making green onion oil.

If green onion oil is enough, add various vegetables and mushrooms over high heat.

Stir-fry a little on high heat and add various seafood prepared when you are out of breath. Then, add liquor or rice wine to control the smell. Or you can add a little cooking wine.

Season only with oyster sauce. Add a little pepper to the oyster sauce. Mix it well and stir-fry it.

Then water comes out naturally from seafood, vegetables, and mushrooms. Boil it over high heat.

Pour the chicken broth when it boils up. If you don't have any stock ingredients, you can just add plain water. This is because the soup comes from vegetables, mushrooms, and various seafood anyway. Boil it over high heat. Turn off heat after simmering for about 2 minutes. I'll take a break and go.

I'm taking a break to prepare nurungji. The sauce ingredients for Nurungji-tang are all ready, and if you add starch water and sesame oil, it's over. First, prepare nurungji. Slice the nurungji into pieces to make it easier to eat. If you just break it with your hand, it breaks easily, so you can break it with your hand.

Fry nurungji in heated oil. Just fry it once and take it out right away.

Since the nurungji is all fried, let's finish the nurungji soup. Boil it over high heat and add starch water to adjust the concentration. Let's make it thick. Please continue on high heat. It has to be really hot to make crunchy sounds when poured into nurungji

Now, turn off the heat and sprinkle sesame oil and sesame seeds.

Place crispy fried nurungji on the bottom of the bowl.

Pour hot nurungji soup on top of that. Then the scorched rice will melt naturally due to the temperature of the hot nurungji soup. Seafood nurungji soup made with nurungji is complete.