1 red chilli, finely sliced
¼ Chinese cabbage, sliced into 2.5cm/1in thick pieces
20²µ/¾´Ç³ú chives, finely chopped
3 garlic cloves, mincedÌý
1 tsp minced fresh root ginger
1 small onion, thinly slicedÌý
2–3 tbsp crushed toasted nori seaweed, to garnish
500ml/18fl oz chicken stockÌý
salt and freshly ground black pepper
2 tsp gochujang (Korean chilli paste)
2 tbsp vegetable oil
500g/1lb 2oz mussels, scrubbed and debearded
6 tiger prawns, peeled and butterflied
2 scallops, sliced in half