Octopus, Pork Intestines, and Shrimp

Heat oil in the pan to 200 degrees Celsius (insert dry chopsticks to see bubbles forming quickly), then add the dried pork intestines and fry for about half a minute before removing.

Just a quick look; forgot to upload the second step.

2. Prepare the vegetables (adjust ingredients to your preference): Wash and cut 1 bunch of leeks into sections, peel and slice 1 white radish into thick pieces, chop half a white onion, slice 2 chili peppers and 2 small hot peppers diagonally, wash the bok choy and crown daisy, and soak the vermicelli in warm water for 20 minutes.

3. Prepare the octopus and shrimp: Turn the octopus head inside out and remove the innards, then wash with coarse salt; remove the heads and shells from the shrimp, keeping the shrimp meat.

5. Sauce: Mix 3 tablespoons of Korean chili paste, 2 tablespoons of chili powder, 1 tablespoon of malt syrup (or 1 tablespoon of white sugar), 1/3 tablespoon of salt, 2 tablespoons of soy sauce, 2 tablespoons of chopped white onion, 2 tablespoons of minced garlic, 1 tablespoon of ginger, 1 tablespoon of cooking wine, and 2 tablespoons of sesame oil.

6. Place the onion pieces at the bottom of the pot, then arrange the vegetables (bok choy, crown daisy, white radish, leeks) on top, adding the soaked vermicelli in the middle, followed by the shrimp, pork intestines, sauce, slices of green and red peppers, and 1 tablespoon of minced garlic.

8. Add the octopus and wait until it changes color and is cooked, then cut it into pieces.

Serve with rice topped with cheese.