Description
This vibrant Seafood Noodle Soup is a delightful Korean-inspired dish packed with fresh shrimp, clams, squid, and scallops, simmered in a spicy, flavorful broth featuring gochujang and gochugaru. Served with tender Korean fresh noodles and crisp napa cabbage and bok choy, this recipe offers a perfect balance of umami, heat, and freshness in a comforting bowl.
Ingredients
Noodles
- 8 oz. (230g) Korean fresh noodles
Seafood
- 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)
Vegetables
- 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)
Liquids & Seasonings
- 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)
Instructions
- Cook the noodles: Prepare the Korean fresh noodles according to the package instructions, cooking them until al dente with a firm bite remaining. Drain the noodles and set them aside, ensuring they are not fully cooked to avoid sogginess later.
- Stir-fry aromatics and seafood: Heat a pot over high heat and add cooking oil. Once hot, add minced garlic and chopped onion, stir-frying until fragrant. Add shrimp, Manila clams, squid rings, bay scallops, gochujang, and gochugaru chili powder. Stir everything together to coat the seafood in the flavorful chili paste evenly.
- Add broth and vegetables: Pour in the chicken or bone broth, then add napa cabbage and bok choy. Bring the soup mixture to a rapid boil to cook the seafood and vegetables through while merging the flavors.
- Season and finish the soup: Season the soup with soy sauce and salt to taste. Carefully add the partially cooked noodles to the boiling soup and cook for about 30 seconds to allow them to finish cooking and absorb the broth’s flavors. Stir in sliced scallions, turn off the heat, and serve the soup immediately for the best taste and texture.
Notes
- Do not overcook the noodles initially; they should be slightly undercooked so they don’t become mushy once added to the soup.
- Adjust the amount of gochujang and gochugaru to your preferred spice level.
- Manila clams should be scrubbed clean before cooking to remove any sand.
- Feel free to substitute or add other seafood varieties like mussels or fish fillet.
- Use fresh chicken or bone broth for richer flavor, or substitute with vegetable broth for a lighter taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Korean