Nakgopsae (Octopus, Intestine, and Shrimp Stew)

Soak 50g of glass noodles in lukewarm water for 30 minutes until they become soft and translucent, then drain the water and cut them once or twice with scissors.

Rinse and drain 200 g cleaned raw small octopus, then cut into 5 cm pieces.

Use 150 g unseasoned, fully cooked beef small intestine; if only partially precooked, complete the package cooking instructions first. Thaw and drain 100 g shrimp.

Combine 3 tablespoons of red chili powder, 2 tablespoons of soy sauce, 1 tablespoon of minced garlic, and 1 tablespoon of sugar in a bowl, stirring until the sugar dissolves completely.

Place two stalks of green onions cut into 4cm pieces and half an onion sliced into 1cm thickness at the bottom of a shallow pot to create a fragrant vegetable base.

Arrange the prepared octopus, beef intestines, and shrimp over the vegetables, then place the soaked glass noodles in the center and top everything with the spicy seasoning sauce.

Add 200 ml anchovy broth, bring to a boil, then reduce to medium and stir in the sauce.

Simmer until the octopus and shrimp are cooked through, the precooked intestine is hot throughout, and the noodles have no firm core. Add a little hot water if the pot dries before the noodles soften.