Jjambbong

Prepare all ingredients: Slice pork belly thinly. Chop napa cabbage into bite-sized pieces. Slice onion. Julienne carrot. Slice zucchini into half-moon shapes. Rehydrate wood ear mushrooms if dried, then slice. Cut scallions into 5cm pieces. Mince garlic and ginger. Clean and prepare all seafood: devein shrimp, clean squid and cut into rings, scrub mussels and clams.

Heat cooking oil in a large pot or wok over high heat. Add pork belly and stir-fry until browned and some fat is rendered, about 3-4 minutes.

Add minced garlic and minced ginger to the pot. Stir-fry for 1 minute until fragrant.