Ingredients

• 2 octopuses (500 g)
• 1 crab
• 4 shrimp (100 g)
• 8 short-neck clams
• 8 mussels
• 90 g sea squirts
• 120 g radish
• 90 g bean sprouts
• 90 g oyster mushrooms
• 90 g water parsley
• 2 green chili peppers
• a little salt
• Salt water: 1 tbsp salt + 1 cup water
• Broth: 6 cups water (1.5 L)
• 8 clams
• 8 mussels
• 2 tbsp soup soy sauce
• a little salt
• Sauce: 3 tbsp Korean red pepper flakes
• 1 tbsp gochujang
• 1 tbsp doenjang
• 4 tbsp water
• 1/2 tbsp minced garlic
• 1 tbsp soup soy sauce
• 1 tsp ginger juice
• 2 tbsp rice wine
• a little salt

Instructions

1. Wash the clams and mussels well, place them in a pot with 6 cups of cold water, and bring to a boil over high heat. When fully boiled, shake them out and reserve. Strain the broth into another bowl to remove any settled sand.
2. Scrub the crab clean, remove the shell and gills, and cut the body into 4 pieces.
3. Remove the ink sac from the octopus, rub it with 1 tsp salt, rinse in cold water, and cut into 4–5 cm pieces.
4. Wash the shrimp and sea squirts in salt water and drain.
5. Slice the radish into flat pieces about 3 × 2 × 0.6 cm. Remove the roots and tips from the bean sprouts.
6. Slice the green chilies diagonally.
7. Trim the water parsley stems and cut into 5 cm lengths.
8. Mix the chili flakes with the remaining sauce ingredients to make the seasoning paste.
9. Line a shallow pot with the radish and bean sprouts, then add the crab, octopus, shrimp, sea squirts, clams, and mussels. Pour the seasoning paste over the top.
10. Season the clam broth with salt and soup soy sauce, then pour it into the pot. Simmer over medium heat until the radish and seafood are cooked.
11. Add the sliced water parsley and green chilies, and boil for about 3 minutes.