Jjambbong Bap

Clean the shrimp, squid, mussels, and littleneck clams. Slice the pork belly thinly.

Chop the napa cabbage into bite-sized pieces. Slice the onion, zucchini, and carrot into thin strips. Rehydrate the wood ear mushrooms if dry, then slice them. Chop the green onions into 5 cm lengths, separating the white and green parts. Mince the garlic and ginger.

Heat the vegetable oil in a large pot or wok over high heat. Add the pork belly and stir-fry until lightly browned.