Spicy Korean Seafood Noodle Soup (Jjamppong)

For the vegetables:

• ½ onion thinly sliced
• ½ small carrot, thinly sliced
• ½ courgette, thinly sliced
• 2 leaves of green cabbage cut into lengths

• 2 spring onions, chopped
• 1 teaspoon minced ginger
• 1 tablespoon minced garlic
• 2 tablespoons gochugaru (Korean chili pepper flakes)
• 1 tablespoon soy sauce
• Salt and pepper
• 2 lt chicken stock
• 1 pack dashi stock
• 200g dried jajangmyeon/udon noodles

For the meat and seafood

• 100g fatty pork shoulder
• 6 - 10 clams
• 6 - 10 mussels
• 6 - 10 prawns

Chop your veg and clean the seafood several times, making sure all the  grit and stringy bits are removed. Devein the prawns, but keep the shell on. 

Boil the noodles until soft, with a bite. Place them in a bowl of cold water and set aside for later. 

Blanch the pork in boiling water to get rid of fatty impurities, set aside. 

Heat a wok or a large pot over high heat. Add the oil, ginger, spring onion, onion, carrot, cabbage and courgette. Stir fry for a minute and then add the gochugaru. Mix well and cook for 2 minutes, until the veg has softened slightly. 

Pour in the chicken stock and dashi, along with the pork, and boil until the vegetables are completely cooked. 

Remove the pork and veg, and add the seafood starting with the prawns, which require more time to cook, followed by the mussels and clams. Give them around 3 - 4 minutes to cook through. Remove the seafood and taste the stock. If it needs a bit more salt, add the soy sauce. 

Slice up the pork. 

Place a serving of the noodles in a large soup bowl and place the seafood, meat and veg on top. 

Ladle the soup over everything and enjoy.