Ingredients:
- 2 tablespoons vegetable oil (30 ml)
- 4 cloves garlic, minced (approx. 12g)
- 1 inch ginger, minced (approx. 10g)
- 1 medium onion, thinly sliced (approx. 150g)
- 1 green bell pepper, thinly sliced (approx. 150g)
- 1 red bell pepper, thinly sliced (approx. 150g)
- 2 tablespoons Korean chili flakes (gochugaru) (approx. 15g)
- 1 tablespoon Korean chili paste (gochujang) (approx. 15g)
- 6 cups chicken broth (approx. 1.4 Liters) or vegetable broth for vegetarian option
- 2 tablespoons soy sauce (30 ml)
- 1 tablespoon fish sauce (15 ml) (optional, omit for vegetarian)
- 1 teaspoon sugar (approx. 4g)
- ½ teaspoon ground black pepper (approx. 1g)
- 8 oz shrimp, peeled and deveined (approx. 225g)
- 8 oz squid, cleaned and sliced into rings (approx. 225g)
- 4 oz mussels, scrubbed (approx. 115g)
- 4 oz clams, scrubbed (approx. 115g)
- 4 oz firm tofu, cubed (approx. 115g) (optional, adds texture)
- 1 cup napa cabbage, chopped (approx. 70g)
- 4 oz shiitake mushrooms, sliced (approx. 115g)
- 1 lb Korean fresh wheat noodles (approx. 450g) or udon noodles
- 2 green onions, thinly sliced (approx. 20g)
- Sesame oil (optional, for drizzling)
Instructions:
- Heat oil in a large pot. Add garlic, ginger, and onion; sauté until fragrant.
- Stir in gochugaru and gochujang; cook briefly to release the flavours.
- Pour in chicken or vegetable broth, soy sauce, fish sauce (if using), sugar, and pepper. Bring to a boil, then reduce heat and simmer.
- Add napa cabbage, bell peppers, and shiitake mushrooms to the broth. Simmer until slightly softened.
- Add shrimp, squid, mussels, clams, and tofu (if using). Cook until the seafood is cooked through and the shellfish have opened. Discard any mussels or clams that don’t open.
- Cook the noodles according to package directions. Drain well.
- Divide the noodles among bowls. Ladle the soup over the noodles, ensuring each bowl gets a generous portion of seafood and veggies. Garnish with green onions and a drizzle of sesame oil (if using). Serve hot!