Spicy Seafood Jjamppong

Directions

For the Stock

1. Add the stock ingredients to the dutch oven & bring to boil. Simmer uncovered over medium heat for 40 minutes, then drain. You should have about 6-7 cups

For the Jjamppong

1. Wipe the dutch oven clean, then heat the oil over high heat. Add the garlic, ginger & spring onions, and cook for 30 seconds.

2. Add the gochugaru, stir & cook for another minute; until fragrant and smoky. Add the sliced leek, zucchini & carrot, and cook for 4 minutes or until softened.
3. Pour in 6 cups of the seafood stock, the rice wine, and add all the seafood. Stir to combine, then cover and cook for 6 minutes or until the clams & mussels have opened.
4. Add in the cooked noodles and bok choy, cover with the lid and simmer for another minute until the leaves turn bright green. Drizzle over with the fish sauce, then ladle into serving bowls and serve warm.