Prepare the vegetables: chop cabbage, slice onion thickly, cut green onions into 4cm pieces, halve and slice carrots lengthwise, and slice chili peppers.

Cut pork belly into 2-3cm pieces, rinse shrimp, and clean octopus by removing the innards, beak, and eyes. Rub with salt and flour, then rinse and cut into bite-sized pieces.

Mix gochujang, red pepper flakes, soy sauce, oligosaccharide, sugar, mirin, minced garlic, oyster sauce, and dashida to create the seasoning sauce.

Combine all ingredients in a large pan or wok and stir well.

Cook on high heat initially, stirring constantly. Once vegetables soften, reduce to medium heat and cook until everything is fully cooked.