Ulmyeon

Method

1. Put 3 g dried wood ear in a small bowl, cover with warm water and soak for 20 minutes until soft and springy. Drain, trim off any hard stems and tear or slice into strips.
2. Cut 40 g napa cabbage, 30 g onion and 15 g carrot into matchsticks about 5 mm wide. Slice 1 spring onion thinly, keeping the green tops aside for garnish, and finely mince 1 clove garlic. Score the inside of 60 g cleaned squid in a light crosshatch and cut into bite-size pieces; pat 4 prawns dry and scrub 5 clams under cold water, discarding any that stay open.
3. Heat a wok over high heat until it just smokes, add 1 tsp neutral oil and swirl, then stir-fry the garlic and white parts of the spring onion for 20 seconds until fragrant. Add the onion, carrot, cabbage and wood ear and stir-fry 2 minutes, until the cabbage is limp but still pale — do not let anything brown, as ulmyeon broth should stay white.