Aha Bujang's Mussel and Dongjuk Clam Seafood Jjamppong

• 1 kg mussels
• 200 g dongjuk clams (Mactra veneriformis)
• 100 g pork loin (not tenderloin)
• 1 onion (400 g)
• 100 g napa cabbage heart
• 10 g ginger
• 4 tbsp cooking oil
• 2 tbsp chili powder
• 1 tbsp spicy chili powder
• 2.5 L water
• 1/2 tbsp salt
• 1/2 tbsp Miwon (Korean MSG seasoning)
• a little wood ear mushrooms
• a little black pepper

Recipe 🍳

Cooking tips 💡

• If any mussels do not open after boiling, do not force them open; it is safer to discard them.
• When stir-frying chili powder, if the oil is insufficient it may burn, so maintain enough cooking oil.
• You can enjoy it with noodles as jjamppong-myeon or with rice as jjamppong-bap.

Recommended for 🙋

• ⭐Those who want to make a spicy and refreshing jjamppong at home in the style of a Chinese restaurant.
• ⭐Those who want to enjoy a clean and deep broth flavor from mussels and clams.
• ⭐Those who crave a spicy and refreshing soup for a hangover cure.