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Ingredients
US|METRIC
2 SERVINGS
- 14 oz. udon noodles (fresh jajangmyeon/)
- 3 oz. pork (fatty, thinly sliced)
- 1 ginger piece (thumb-size, julienned)
- 2 scallions (cut into 2 inch lengths)
- 1 Tbsp. chili pepper flakes (Korean, gochugaru, adjust for your liking)
- 1 Tbsp. oil (vegetable or canola)
- 1 Tbsp. 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 oz. 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 oz. 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)
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