Jjamppong

Method

1. 1 Slice the squid into rings, soak the clams in salt water for 20 minutes to remove the sand, then rinse thoroughly.
2. 2 Sauté garlic and ginger in cooking oil, then add Korean chili powder and stir over low heat for 1 minute until the oil turns red.
3. 3 Add the pork, onions, carrots, and cabbage to the pan and stir-fry over high heat for 3 minutes.
4. 4 Add water, season with soy sauce, bring to a boil, then add seafood and cook for 5 minutes.
5. 5 Boil the fresh noodles for 3 minutes, place them in a bowl, pour in the broth, and sprinkle with chopped scallions.

With an appliance

• Microwave 42 min

  Replace the seafood cooking step in step 4: place the squid and clams in a loosely covered container, microwave at 700W for 4 minutes, then pour the broth into the boiling soup pot. Continue stir-frying the pork and vegetables from step 3 over high heat, avoiding cooking them together to prevent the vegetables from becoming mushy.