Seafood Tomato Kimchi Stew with Kimchi Pouches

Rinse the kimchi, cut the stems into bite-sized pieces and set the leaves aside. Cut the tomato and onion to a similar size.

Score the squid, blanch it briefly with the mussels, clams and baby octopus, then stir-fry in an oiled pan.

Chop the shrimp, garlic chives, glass noodles and dried radish and mix with the starch and egg to make the filling.

Wrap the filling in the kimchi leaves into pouches and tie with blanched water dropwort.

Stir-fry the kimchi and vegetables and transfer to a pot, add the seafood, pouches and water, and bring to a boil. Top with the crown daisy, mushrooms and chili.