Seafood Stir-Fried Ramyeon with Dried Pollock

Simmer the washed kelp gently in cold water to make kelp stock, then add the ginger juice and soy sauce and reduce over low heat to make the stir-fry sauce.

Grate the dried pollock finely into a powder.

Wash the shrimp. Skin the squid using salt for grip, score the inside diagonally and blanch briefly.

Coarsely chop the onion and garlic, cut the green onion into 5 cm lengths, julienne the shiitake and cabbage, and trim the bean sprouts.

Blanch the noodles in boiling water.

Heat the olive oil in a pan, stir-fry the squid and shrimp, then add the bean sprouts, mayonnaise, sugar, the sauce and vegetables and toss quickly over high heat. Add the noodles, stir-fry and sprinkle with the pollock powder.