Wash the bean sprouts thoroughly and set aside.

Prepare the seafood: clean shrimp, slice scallops, and score and slice squid.

Prepare broth using anchovy and kelp, or use plain water if unavailable.

Add corn starch to the broth and stir well to create a thickened base.

Add minced garlic, green onion, and ginger to the broth.

Add chili powder to the broth, adjusting the amount based on spice preference.

Season the broth with salt and sugar, then mix well.

Add bean sprouts to the boiling broth and stir quickly.

Add shrimp to the stew and let it cook until pink and firm.

Add squid and scallops to the stew and cook until tender.

Finish with a few drops of sesame oil and turn off the heat.