Trim the roots of the wakame. Boil water in a pan, add a pinch of salt, and blanch the wakame starting from the root for about 30 seconds. Add the green parts and blanch briefly. Drain and cool. Cut the green parts in half and tie them into a knot. Cut the white parts into 3cm pieces.

Mix all the ingredients for the spicy sauce (doubanjiang, garlic, shio koji, vinegar, sesame oil) in a bowl.

Prepare the firefly squid by removing the eyes, cartilage, and beak.