The first thing to do is to make anchovy kelp stock.
You can boil it using a broth tea bag, or you can use pill broth or liquid broth. �
And make a sauce to marinate pork belly.
Add 2T of red pepper paste, 2T of dark soy sauce, 1T of plum extract, 1T of minced garlic, 1T of fish soy sauce, and pepper powder and mix well.
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Chop 1/2 onion to marinate with pork belly and chop green onion diagonally. If you want a spicy taste, slice a couple of candles, too.

Please cut the long pork belly into bite-size pieces.

Spread 2/3 of the sauce on the meat first and mix well.

If the meat is well seasoned, add the vegetables, add the remaining seasoning, mix well, and marinate for at least 10 minutes.

Use frozen shrimp to soak it in water for a while, defrost it, remove the intestines, and use it.

Wash the octopus with flour or salt and cut it into bite-sized pieces. I washed it lightly with salt once more using the already trimmed cut octopus.

Drain the clean octopus on a sieve.

Season the broth.
The broth I used is 1L, so please season it with 2T of fish soy sauce, 1T of minced garlic, and 1/2T of salt.
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Season the broth and put the marinated pork belly first.

For the color, add 1T of pepper powder

Cover and simmer for 1 to 20 minutes over medium heat.

When the pork belly is fully cooked, add the chopped octopus and shrimp and boil over high heat.

You can use dark soy sauce for the lack of liver.
After adding seafood, boil it until the seafood is cooked. Enjoy your meal.