Korean Spicy Seafood Noodle Soup
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Scallion-infused oil, a hot wok and a quick toss of chili flakes give this red seafood soup its smoky, spicy base.
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The flakes stay in the oil only briefly, since even a little scorching leaves the whole pot bitter. Chicken stock carries the broth while squid and mussels add their own savoriness, and soy sauce ties the seasoning together and darkens the soup to a reddish brown. Wilted cabbage and onion soften the heat with sweetness. Seafood toughens with long boiling, so once the broth comes up to a boil it is ladled straight over chewy wheat noodles cooked in a separate pot.
Ingredients
Instructions
- 1
Score 120g squid body at 1cm intervals and cut into bite-sized pieces.
Scrub 150g mussels with a brush, remove the beards, and rinse.
- 2
Heat 3 tbsp oil in a wok over high heat.
Add green onion and stir-fry for 30 seconds to infuse the oil with onion fragrance.
- 3
Add 80g onion and 120g cabbage and stir-fry over high heat for 2 minutes until the vegetables wilt.
- 4
Add 2 tbsp gochugaru and stir-fry 20 seconds to bloom the color and aroma.
Add squid and mussels and stir-fry quickly for 1 minute until just cooked on the outside.
- 5
Pour in 1 tbsp soy sauce and 700 ml chicken broth, then boil over high heat so the seafood and vegetables flavor the broth.
- 6
Cook 300g Chinese noodles separately in another pot as directed, drain, and place in bowls.
Ladle the hot broth and toppings generously over them.
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