Gyeongsang-do Jjamppong (Busan Style)

Prepare the broth: In a large pot, combine 1500g Water, 20g Dried anchovies, and 10g Dried kelp. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove and discard Dried anchovies and Dried kelp. Keep the broth warm.

Prepare vegetables: Slice 150g Napa cabbage, 100g Onion, 50g Carrot, 80g Zucchini, and 30g rehydrated Wood ear mushrooms. Separate 50g Green onions into white and green parts, slicing both. Mince 20g Garlic and 10g Ginger.

Prepare seafood: Clean 200g Mussels and 200g Littleneck clams. Peel and devein 100g Shrimp. Clean and slice 150g Squid.