Vegetable Prep

1. Cut ¼ onion into thin slices
2. Cut ½ of a carrot into thin 2” length slices
3. Cut ½ of the zucchini into thin 2” length slices
4. Cut ⅓ of the napa cabbage into thin 2” length slices
5. Cut 2 shiitake mushrooms into thin slices
6. Cut 2 scallions into slices
7. Mince 1 tsp of ginger
8. Mince 1 tbsp of garlic

Meat Prep

1. Cut the pork belly into thin slices
2. Cut squid into thick slices
3. Soak mussels and clams in salt water to clean

Broth

1. Heat a wok over high heat
2. Add 1 tablespoon of oil
3. Add minced ginger
4. Add minced garlic
5. Add sliced scallion
6. Add 1.5 tablespoons of gochugaru
7. Add 1 tablespoon of soy sauce and stir fry for a minute
8. Add the sliced pork and stir-fry for 2 minutes
9. Add in the onion, carrot, cabbage, zucchini, and mushrooms
10. Pour in 5 cups of chicken stock
11. Add the clams first, then the mussels, then shrimp, and squid last
12. Add salt and pepper to taste
13. Add in your noodles of choice. We love immi’s low carb, high protein ramen noodles

Assembly

1. Ladle the broth into a serving bowl
2. Add extra gochugaru flakes
3. Enjoy!