You will need: 60 grams of rice noodles, 20 grams of onion, 30 grams of "sukju" or green bean sprouts, 2 grams of coriander, 5 grams of Cheongyang pepper, 2 grams of red pepper, one-and-a-half cups of water, one "jungha" or Shiba shrimp, three mussels, 60 grams of "jukkumi" or webfoot octopus, 20 grams of squid, 1 teaspoon of Hoisin sauce, 1 teaspoon of fish sauce, and a slice of lemon.
For the sauce, you will need 1 teaspoon of Hoisin sauce and 1 teaspoon of Sriracha chili sauce.
Step by step
Cut the Shiba shrimp, get rid of the intestines, and wash them clean.
Wash "jukkumi" and mussels clean and get rid of the water.
Peel the squid and make cuts inside it.
Slice the onion and chop the Cheongyang pepper and red pepper diagonally.
Clean the "sukju" and coriander.
Put the seafood and onion into water and boil them, then add Hoisin and fish sauces.
Leave the rice noodle in warm water. When other ingredients are all prepared, pour boiling water on the noodles and leave it for five minutes before scooping them out.
Put the rice noodle in the seafood soup prepared above and add "sukju," Cheongyang pepper, red pepper, coriander and lemon.
Serve with Hoisin sauce and Sriracha chili sauce.
Hoisin sauce is spicy and sweet sauce often used in Chinese dishes. Sriracha chili sauce is made of pepper from the Sriracha region in Thailand. Fish sauce is similar to "aekjeot" in Korea but is smoother and less salty. It is often used in Vietnamese dishes.
This is an excerpt from "500 calories diet" by Kim Hyung-mi, director at the department of dietetics at the Severance Hospital, and CJ Freshway, published by Cypress.