Jjambbong Korean Spicy Seafood Noodles

Name: Jjambbong (Korean Spicy Seafood Noodles)
Ingredients: 500 g mussels (I’m using pre-cooked); 500 g clams (I’m using pre-cooked); 250 g prawns – head and gut removed; 50 g sliced pork belly / any other meat (optional); 3 cloves of garlic – minced; 1 small knob of ginger – minced; 2 stalk spring onions – chopped; ½ white onion – sliced thinly; ½ piece carrot – julienned; 3 cabbage leaves – sliced thinly; 1 handful baby bak choy; 2 pieces dried wood ear fungus – soaked in water till soften and chopped; 1 litre low sodium chicken stock; 1 tsp fish sauce; 3 tbsp Korean red pepper powder (Gochugaru); 1 tsp sesame oil; 450g Korean Chinese style noodles (udon or ramen is fine too)