Description
A comforting and flavorful soup filled with shrimp, clams, and noodles in a spicy broth.
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 package instructions until al dente. Drain and set aside.
- 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 mix in gochujang and gochugaru.
- Pour in the broth and add napa cabbage and bok choy. Bring to a quick boil.
- Adjust flavors with soy sauce and salt.
- Add reserved noodles and cook for 30 seconds.
- Stir in scallions and remove from heat. Serve immediately.
Notes
For a more flavorful broth, consider using homemade chicken or bone broth. Adjust the spice level by varying the amount of gochujang and gochugaru.