Cut the white parts of the spring onions and the coriander stems into small pieces. Roughly chop the ginger and garlic, then pound them together with the dried shrimp and dried chilies until crushed.

Finely chop the spring onion greens and coriander leaves. Set aside for later.

Cut the zucchini into thick slices.

Heat some oil in a pan. Add the zucchini slices and season with a little salt and black pepper. Stir-fry over medium heat until fragrant.

Add the crushed ingredients and stir-fry until aromatic. Pour in the cooking wine, then turn the heat to high and stir-fry briefly to bring out a deeper aroma.

Pour in enough water. Stir in Korean broth powder, then season with oyster sauce, soy sauce, and fish sauce. Then add the sliced tofu and fish cakes. Bring to a boil over high heat, then reduce the heat and simmer gently for 10 minutes, allowing the tofu to soak up all the delicious, savory broth.

After 10 minutes, add the mussel meat . Gently stir them through and let it cook about 1 minute. This helps keep them plump, juicy, and tender. Finally, sprinkle over the chopped spring onion and coriander leaves, and serve hot.