1. Wash the octopus.
2. Cut into pieces, add Korean chili paste, sugar, salt, and light soy sauce to pickle.
3. Boil water in a pot, add clams, and bring to a boil.
4. Place the mushroom slices, bitter chrysanthemum, baby cabbage and green onions in the pot.
5. Put the pickled octopus and boiled clams.
6. Put water in the pot, add the oil and chicken essence, and bring to a boil.
7. Pour the soup into the pot and light the alcohol. Put the lid on, boil it, and it's ready to eat.
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