Spicy Korean Noodle Soup (Jjamppong) with Seafood and Vegetables

In a large pot or Dutch oven, heat sesame oil over medium-high heat. Add the white parts of the green onions, garlic, and ginger. Sauté for about 1 minute until fragrant.

Add the gochugaru and gochujang. Stir-fry for another minute until the oil turns red and the aroma intensifies. Be careful not to burn the chili flakes.

Add the onion, cabbage, carrot, and zucchini to the pot. Stir-fry for 2-3 minutes until slightly softened.

Pour in the chicken broth and bring to a boil. Add the soy sauce.

Once boiling, add the shrimp, squid, and mussels. Cook until the seafood is cooked through, about 3-5 minutes. Discard any mussels that do not open.

Season with salt and black pepper to taste.

While the soup is simmering, cook the noodles according to package directions. Drain well.

Divide the cooked noodles among bowls. Ladle the soup with seafood and vegetables over the noodles.

Garnish with the green parts of the green onions. Serve immediately.