Defrost the frozen seafood in water with cooking wine to remove the fishy smell.

Slice the onion and garlic thinly, and chop the green onion and chili peppers.

Boil pasta in salted water for 7 minutes, slightly undercooking it as it will cook further in the sauce.

Heat olive oil in a pot and sauté green onion, onion, minced garlic, sliced garlic, and chili peppers.

Add red pepper powder and stir to create a spicy oil base.

Add the defrosted seafood and stir-fry until slightly cooked.

Pour in tomato sauce and water, and bring to a boil.

Add soy sauce, oyster sauce, and gochujang, stirring well to combine.

Add the cooked pasta and mix well with the sauce.