Korean Spicy Seafood Noodle Soup

 

Ingredients:

200 g fresh noodles (udon or Korean wheat noodles)

200 g mixed seafood (shrimp, squid, mussels, clams)

1/2 onion, thinly sliced

1/2 zucchini, julienned

1/2 carrot, julienned

1/2 cup napa cabbage, chopped

2 green onions, sliced

2 cloves garlic, minced

1 tbsp ginger, minced

2 tbsp Korean chili powder (gochugaru)

1 tbsp Korean chili paste (gochujang), optional

1 tbsp soy sauce

1 tbsp oyster sauce

4 cups chicken or anchovy broth

2 tbsp vegetable oil

Salt and pepper to taste

Instructions:

Prepare the broth:

Heat 1 tbsp oil in a large pot. Add garlic, ginger, and green onions. Sauté until fragrant.

Add chili:

Add gochugaru and stir quickly, so it blooms in the oil but doesn’t burn.

Add vegetables:

Toss in onions, zucchini, carrot, cabbage. Stir-fry for 2-3 minutes.

Pour broth:

Add chicken or anchovy broth. Bring to a boil.

Season:

Add soy sauce, oyster sauce, gochujang (if using). Simmer for 5-10 minutes.

Cook seafood:

Add seafood and cook for 3-5 minutes until just done.

Cook noodles:

Boil noodles separately according to package instructions. Drain.

Assemble:

Place noodles in bowls, pour hot broth and seafood on top.

Garnish:

Add more sliced green onions if desired.