Jjamppong (spicy seafood noodles)

Instructions

1. Cut the vegetables into thin strips, slice the squid into rings and rinse the clams in cold water.
2. Heat the oil in a large pot and brown the pork for 3 minutes until golden.
3. Add the garlic and ginger, then the vegetables, and stir-fry for 4 minutes over high heat.
4. Stir in the gochugaru and cook for 30 seconds to toast it lightly.
5. Pour in the stock and soy sauce, then bring to the boil.
6. Add the clams, cover and let them open for about 4 minutes, then discard any that stay shut.
7. Add the prawns and squid and cook for 2 minutes until opaque.
8. Boil the noodles for 2 minutes, drain them, then put them in bowls, ladle the soup over, and top with sesame oil and spring onions.