Dried Pollock Stir-fried Noodles (Hwangtae Bokkeum Myeon)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Wash the kelp clean, gently boil it in cold water to make kelp broth, add the ginger juice and low-sodium soy sauce, and reduce over low heat to make the stir-fry soy sauce.
2. Grate the dried pollock on a grater into a fine powder.
3. Wash the shrimp, peel the squid using salt, score the inside diagonally to shape it, and lightly blanch.
4. Chop the onion and garlic into small pieces, cut the green onion into 5 cm lengths, slice the shiitake mushrooms and cabbage into thin strips, and trim the bean sprouts.
5. Blanch the ramyeon noodles in boiling water.
6. When the olive oil in a pan is hot, stir-fry the squid and shrimp, then add the bean sprouts, mayonnaise, sugar, the sauce from (1), and the vegetables and quickly stir-fry over high heat, then add the noodles and stir-fry to finish.