Steps
- Bring a pot of water to a boil. Heat 1 tablespoon of vegetable oil in a wok over high heat with 1 teaspoon of minced ginger, 1 tablespoon of minced garlic, and 2 scallions, cut into 2in / 5cm lengths.
- Add 2 tablespoons of gochugaru and 1 tablespoon of soy sauce and stir-fry for 1 minute. Add 85g of thinly sliced pork shoulder and stir-fry for 2 minutes, until nearly cooked.
- Add ¼ thinly sliced onion, ½ small carrot, ½ zucchini, and 85g of green cabbage, sliced into 2in / 5cm pieces. Season lightly with salt and stir-fry for 2 minutes, until slightly softened.
- Pour in 5 cups of chicken stock. Bring to a boil and cook until the vegetables are tender.
- Add 4 scrubbed littleneck clams, followed by 4 scrubbed debearded mussels, 4 shrimp, and 85g of cleaned squid, cut into bite-size pieces. Simmer until the shells open and the shrimp and squid turn opaque; discard unopened shells.
- Cook 340g of fresh jajangmyeon noodles according to the package. Drain, rinse in cold water, and drain again. Season the soup with salt and pepper and ladle over the noodles in bowls.