Jjambbong Korean Chinese Spicy Noodle Soup

Ingredients

• 12-14 ounces fresh jajangmyeon or udon noodles*
• 1 tablespoon vegetable or canola oil
• One 1-inch piece ginger, julienned
• 2 scallions, cut into 2-inch lengths
• 1 tablespoon Korean chile pepper flakes (gochugaru), or to taste
• 1 tablespoon soy sauce
• 3 ounces fatty pork, sliced thinly
• 1/4 onion, sliced thinly
• 1/2 carrot, sliced thinly into 2-inch lengths
• 4 ounces cabbage, cut into 2-inch lengths
• 1/2 zucchini, sliced thinly into 2-inch lengths
• 2 dried shiitake mushrooms, soaked and sliced thinly (optional)
• Salt and pepper, to taste
• 4 cups chicken stock, anchovy broth, or water
• 4-6 littleneck clams, cleaned
• 4-6 mussels, cleaned and debearded
• 4-6 shrimp, peeled and deveined
• 3 ounces cleaned squid, cut into bite-sized pieces**

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