Jjambbong (Korean-Chinese Spicy Noodle Soup)

Ingredients

• 14 ounces udon noodles fresh jajangmyeon/
• 3 ounces pork fatty, thinly sliced
• 1 ginger piece thumb-size, julienned
• 2 scallions cut into 2 inch lengths
• 1 tablespoon chili pepper flakes Korean, gochugaru, adjust for your liking
• 1 tablespoon oil vegetable or canola
• 1 tablespoon soy sauce
• salt
• pepper
• 1/4 onion thinly sliced
• 1/2 carrot about 2 ounces, thinly sliced into 2-inch lengths
• 1/2 zucchini about 3 ounces, thinly sliced into 2-inch lengths
• 4 ounces cabbage about 4 ounces, cut into 2-inch lengths, or napa cabbage
• 2 dried shitake mushrooms soaked and sliced thin, optional
• 4 littleneck clams
• 4 mussels
• 4 shrimp
• 3 ounces squid cut into bite sizes, Do not cut squids too small as they shrink a lot when cooked.
• 4 cups chicken stock or anchovy broth, or water