Description
A vibrant and hearty spicy seafood noodle soup featuring fresh shrimp, clams, and squid, with a fiery kick from gochujang.
Ingredients
- 8 oz. (230g) Korean fresh noodles
- 2 tablespoons cooking oil
- 3 cloves garlic (minced)
- 1/2 small onion (peeled and cut into pieces)
- 8 oz. (230g) medium-sized shrimp (10-12)
- 12 oz. (350g) Manila clams
- 4 oz. (125g) squid (cut into rings)
- 4 oz. (125g) bay scallops (or sea scallops)
- 4 tablespoons gochujang (Korean Chili Paste)
- 1 tablespoon gochugaru (Korean chili powder)
- 4 cups chicken broth (or bone broth)
- 4 oz. (125g) napa cabbage (cut into pieces)
- 4 oz. (125g) bok choy
- 1-2 tablespoons soy sauce (or to taste)
- Salt (to taste)
- 2 stalks scallions (cut into strips)
Instructions
- Cook the fresh noodles according to the package instructions until al dente. Drain and set aside, ensuring not to overcook them.
- Heat a pot over high heat with cooking oil. Add minced garlic and onion, stir-frying until aromatic.
- Introduce the shrimp, clams, squid, and scallops to the pot. Stir well, and then mix in gochujang and gochugaru.
- Pour in the broth and add the napa cabbage and bok choy. Bring it to a quick boil.
- Adjust flavors with soy sauce and salt. Add the reserved noodles and cook for 30 seconds.
- Stir in scallions and remove the pot from heat. Serve immediately.
Notes
For extra umami, consider using homemade chicken broth or bone broth. Experiment with various seafood combinations based on your preference.
