Jjambong (Korean seafood noodle soup)

Cook noodles in boiling water until slightly chewy. Drain and set aside.

Heat a wok or a large pot over high heat. Add oil, ginger, green onions, chili pepper flakes, and soy sauce; stir-fry for a minute.

Add pork and stir-fry until almost cooked, about 2 minutes.

Add onions and mushrooms. Season lightly with salt; cook for about a minute, stirring occasionally.

Pour in chicken stock or water and bring to a boil.

Add clams and cook for 30 seconds. Add mussels, shrimp, and squid. Bring everything to a boil and cook until the shells open. Season to taste with salt and pepper.

Add carrots and zucchini; cook just until tender.

Portion noodles among individual bowls. Ladle soup over noodles. Add shredded cabbage to each bowl. Serve immediately.