Korean Jjamppong

4.60 from 5 votes

Course: Medium

Cut spring onion into small thin circles. Julienne onion, carrot, zucchini and cabbage into thin slices. Grate a small piece of ginger. (Optional: Slice chili pepper into thin slices)
Fill a large bowl with cold water and a few shakes of salt. Then place in your clams (or mussels). Cover the bowl with a plate and set aside for 15-20 minutes. The clams will purge themselves during this time.
Peel, devein and wash shrimp.
Next, clean-out the squid and cut it into bite-sized strips.
Also, cut the pork into small bite-sized strips.

Place a large pot (or wok) on high heat. (You want high heat!) Then add-in a good amount of oil (3-4 Tablespoons). Once the oil turns hot, place in the diced spring onion pieces and the minced ginger (½ teaspoon). Stir both around for 1 minute or until you can smell the aroma of the spring onions.
Now add in the pork pieces. Stir it around until most of the pink in the meat is gone.
Then add in the squid pieces. Stir it around for 30 seconds.
Then season the stir-fry with Soy Sauce (2 Tablespoons). Then immediately add-in the sliced onions, cabbage, carrot and zucchini. Mix everything around for 1 minute.
Now, add in ½ cup of gochugaru. Mix it around and get everything evenly coated. Then immediately add in water so the gochugaru doesn't burn. Pour just enough water to cover the top of your ingredients.
Once the pot comes up to boil, place in your shrimp and clams (or mussels).
Let the stew boil away until the clams (or mussels) start to open. Then season the stew with some salt (2 Tablespoons). Take a sample of the broth and add more salt - if needed.
Next, add 10-12 good shakes of black pepper into the broth. Our master pot is now finished - all we need is noodles!

If you'll use flour noodles, give the noodles an initial soak in cold water. This will remove the extra flour that is covering the noodles.
Next, briefly boil your noodles according to the package instructions.