Name: Spicy Seafood Noodle Soup with Gochujang Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Korean
Ingredients: 8 oz. (230g) Korean fresh noodles; 8 oz. (230g) medium-sized shrimp (10-12 pieces); 12 oz. (350g) Manila clams; 4 oz. (125g) squid (cut into rings); 4 oz. (125g) bay scallops (or sea scallops); 3 cloves garlic (minced); 1/2 small onion (peeled and cut into pieces); 4 oz. (125g) napa cabbage (cut into pieces); 4 oz. (125g) bok choy; 2 stalks scallions (cut into strips); 2 tablespoons cooking oil; 4 tablespoons gochujang (Korean chili paste); 1 tablespoon gochugaru (Korean chili powder); 4 cups chicken broth (or bone broth); 1-2 tablespoons soy sauce (or to taste); Salt (to taste)

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If you’re craving a vibrant, deeply flavorful bowl that excites every taste bud, then this Spicy Seafood Noodle Soup with Gochujang Recipe is just what you need. Combining the briny sweetness of fresh shrimp, clams, squid, and scallops with the smoky, fiery kick of Korean chili paste, this soup delivers a comforting yet exhilarating dining experience. The chewy Korean fresh noodles soak up all those spicy, savory broth nuances, making every spoonful a delightful journey. Perfect for a weeknight meal or when you want to impress friends with something a little different yet utterly irresistible.

Ingredients You’ll Need

The image shows two bundles of thin, uncooked white noodles placed closely side by side on a wooden surface. Each bundle has many long, smooth strands, slightly curved and layered in a twisted, compact shape, with some loose ends extending outward. The texture of the noodles looks soft yet firm, and the strands are evenly sized, creating a neat appearance. The wooden surface underneath is light brown with visible grain patterns. photo taken with an iphone --ar 4:5 --v 7

The magic of this soup lies in its simple but thoughtfully chosen ingredients. Each one plays a crucial role, from building layers of spice and umami to adding texture and color, resulting in a harmonious bowl that’s as beautiful as it is delicious.

Korean fresh noodles: The heart of the dish, offering a tender, chewy base that absorbs the spicy broth wonderfully.
Cooking oil: Helps to sauté aromatics and sear the seafood while enhancing flavor.
Garlic: Adds a fragrant punch that builds depth in the broth.
Onion: Provides subtle sweetness and rounds out the soup’s backbone.
Shrimp: Brings a succulent seafood sweetness and satisfying texture.
Manila clams: Impart a natural ocean brininess that brightens the broth.
Squid rings: Offer a tender bite and delightful contrast in texture.
Bay scallops: Add a subtle, buttery sweetness to the medley.
Gochujang: The signature spicy chili paste delivering bold heat and a touch of fermented complexity.
Gochugaru: Korean chili powder that elevates the soup’s fiery kick with smoky undertones.
Chicken broth: A flavorful base balancing the spice with savory richness.
Napa cabbage: Brings crispness and freshness to lighten the soup.
Bok choy: Adds vibrant green color and a mild crunch.
Soy sauce: Provides umami and saltiness to taste.
Salt: Enhances all the flavors perfectly.
Scallions: Fresh garnish to add brightness and subtle onion aroma.

How to Make Spicy Seafood Noodle Soup with Gochujang Recipe

Step 1: Perfect Your Noodles

Begin by cooking the Korean fresh noodles just until al dente according to the package instructions. This means they should have a slight chew without being completely soft, so they don’t become mushy once added to the soup. Drain and set them aside carefully while you prepare the flavorful broth and seafood. This step ensures the noodles soak up all the spicy goodness but retain their perfect texture.

Step 2: Build the Flavor Base

Heat your cooking oil over high heat in a soup pot. Toss in the minced garlic and chopped onion, stir-frying them until their irresistible aroma fills the kitchen and the onions turn translucent. This sizzling start forms a fragrant foundation to layer upon, awakening the senses and creating a savory backdrop for the seafood and chili paste.

Step 3: Add the Seafood and Spice

Next, introduce the shrimp, Manila clams, squid rings, and bay scallops to the pot. Stir them gently but thoroughly to blend the fresh seafood flavors. Immediately add the gochujang and gochugaru, stirring so they coat the seafood evenly, unleashing their deep red hue and intoxicating spice. This step is where the soup truly takes on its bold Korean character.

Step 4: Simmer with Broth and Greens

Pour in the chicken broth to cover your spicy seafood mixture and bring the entire pot to a quick boil. Toss in the napa cabbage and bok choy, which will soften slightly and lend a fresh, leafy crunch to the rich broth. This not only adds nutritional value but balances the fiery heat with refreshing greens.

Step 5: Season and Finish

Season your soup with a splash or two of soy sauce and salt to taste, adjusting to your preferred depth of saltiness. Now, add the prepared noodles back into the pot, cooking them for just 30 seconds to warm through without overcooking. Finally, stir in the fresh scallion strips for an added hint of sharpness and color. Turn off the heat and get ready to serve a steaming bowl of comfort with a punch.

How to Serve Spicy Seafood Noodle Soup with Gochujang Recipe

A white bowl is filled with a rich reddish broth that looks smooth and spicy. Inside, there are two whole orange shrimp placed near the front with their tails and heads visible. Thin white noodles are curled in the middle, slightly soaked in the broth. There are two open clams with soft beige meat resting on top of the noodles. Green vegetables and green onion stalks add freshness near the shrimp. White rings of squid with a soft texture float on the upper left side. Some pale pieces of cabbage and small tentacles of octopus are scattered on the right side of the bowl. The background is a white marbled surface with chopsticks placed at the top right corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance your bowl with a sprinkle of toasted sesame seeds or a drizzle of sesame oil for a nutty finish. A wedge of lime on the side can brighten the soup just before eating, and fresh cilantro adds an herbal contrast that pairs beautifully with the spicy gochujang flavors.

Side Dishes

Serve with a side of steamed rice to mellow the spice or try Korean-inspired sides like kimchi, pickled radishes, or a simple cucumber salad. These sides bring crunchy, tangy elements that complement the warmth and heat of the soup, creating a well-rounded meal experience.

Creative Ways to Present

For a wow-factor presentation, serve the soup in individual stone bowls that keep it piping hot while adding rustic charm. Layer the seafood and vegetables beautifully on top of the noodles before ladling the broth. Alternatively, garnish with edible flowers or thin chili slices for an artistic touch that invites admiration before the first delicious bite.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Spicy Seafood Noodle Soup with Gochujang Recipe in an airtight container in the refrigerator for up to two days. To maintain the best texture, store the noodles separately if possible, as they can absorb too much broth and become mushy over time.

Freezing

This soup is best enjoyed fresh, but you can freeze the broth and seafood mixture without the noodles for up to one month. When ready to enjoy, thaw in the fridge overnight, and cook fresh noodles separately to add at serving time for optimal flavor and texture.

Reheating

Reheat your soup gently on the stove over medium heat until steaming. If the broth has thickened or concentrated, add a splash of water or broth to loosen it up. Add freshly cooked noodles when serving to keep the dish vibrant and satisfying.

FAQs

Can I use frozen seafood instead of fresh?

Yes, frozen seafood works well in this recipe if fresh is unavailable. Just be sure to thaw it completely and pat dry to avoid excess water diluting the broth. Adjust cooking times slightly to prevent overcooking delicate seafood like scallops and squid.

What can I substitute for gochujang?

If gochujang is hard to find, try a combination of chili paste or sriracha mixed with a bit of miso or soy sauce to mimic the fermented umami flavor, though the distinct taste might vary slightly. For an authentic experience, I highly recommend sourcing genuine gochujang.

Is this soup very spicy?

The spice level from the gochujang and gochugaru is notable but balanced by the broth and vegetables. If you prefer a milder version, reduce the amount of chili powder or gochujang slightly or omit the gochugaru. Adjust to your personal heat tolerance.

Can I make this recipe vegetarian?

For a vegetarian twist, replace the seafood with hearty mushrooms and tofu, and use vegetable broth instead of chicken broth. You can still use gochujang and gochugaru for the signature spice and flavor, creating a rich, satisfying bowl without the seafood.

What noodles work best for this soup?

Korean fresh noodles provide the ideal chewy, springy texture that complements the soup’s broth beautifully. If unavailable, udon or fresh ramen noodles can be good substitutes. Avoid delicate rice noodles as they may become too soft when cooked briefly in the hot broth.

Final Thoughts

I can’t recommend this Spicy Seafood Noodle Soup with Gochujang Recipe enough — it’s the perfect blend of comfort, heat, and fresh ocean flavors that will quickly become a go-to in your kitchen. Whether you’re cooking for family or impressing friends, this soup brings warmth and excitement right to the table. Give it a try and savor every bold, spicy spoonful!