Seafood and Perilla Seed Soup (Haemul Deulkkae Tang)

Steps

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

1. Blanch the webfoot octopus, abalone, and cocktail shrimp separately in water and set aside.
2. Use the leftover blanching water for the broth and add the rice wine.
3. Cut the onion, green chili pepper, and red chili pepper into bite-sized pieces.
4. Pan-fry the egg as separate yolk and white sheets and cut into bite-sized pieces.
5. Bring the hulled perilla seed powder and the broth ingredients to a boil in the broth.
6. Put the prepared ingredients in a pot, pour in the broth, and boil to finish.