Korean spicy seafood noodle soup

Prepare the squid and shrimp, three or four shrimp per serving.

Cut the vegetables into lengths of about 7 cm and about 5 cm.

Cut the green onion, carrot and half a medium onion; set the cleaned Asian chives aside for later.

Mix the garlic and ginger. Mix 1 1/2 tablespoons hot pepper flakes with 1 tablespoon vegetable oil.

Heat 1 tablespoon vegetable oil, add the garlic-ginger mixture, then the pork, cabbage, leek and green onion.

Add a little canned bamboo shoot and the hot pepper oil mixture, then the shrimp and squid over medium heat.

Pour in the stock, add the mussels, 1 tablespoon oyster sauce and the noodles. Skim the bubbles off the surface; after a few minutes the seafood floats, which means it is cooked.

Finish with pepper.

Variation (non-spicy): heat 1 1/2 tablespoons vegetable oil with the garlic and ginger mixture.

Variation (non-spicy): add a little pork, cabbage, carrot, onion, leek and green onion and saute together.

Variation (non-spicy): add a little bamboo shoot, a can of chicken broth, two cans of water, 1 tablespoon fish sauce, the noodles and the Asian chives.