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Korean spicy seafood noodle soup
1 pkg fresh egg noodles
60 grams pork, thinly sliced
60 grams squid, cleaned and thinly sliced
8 small shrimp, peeled and deveined
6 mussels, scrubbed
5 dried black mushrooms
1/2 onion, sliced
1/2 carrot, cut into match-stick pieces
1/4 Chinese (napa) cabbage, cut into 1x2 in pieces
2 green onions, cut into 2 inch pieces
2 red chili peppers, seeded and sliced
1 tsp ginger, minced
1 tsp garlic, minced
2 Tbsp olive oil
7 cups chicken broth
2 Tbsp soy sauce
salt & pepper, to taste
1/2 Tbsp red chili pepper flake (opt for spicy)
1. Soak mushrooms in warm water for 30 minutes. Drain. Slice and set  aside.
2. Bring mussels and water to a boil in a pot.  Cover, reduce heat to low, and cook for 5 minutes or until shells open.
Lift out mussels and set aside.  Do not throw away the liquid.  Add it to chicken broth to make 7 cups total
3. In a large pot of boiling water, cook noodles al dente.  Drain well and set aside.
4. Add olive oil to a wok or frying pan.  Add garlic and ginger and cook, stirring, until fragrant, about 5 seconds. For spicier taste, add the red chile flake.
Add pork and stir-fry.
Add shrimp, squid, and mussels.  Stir-fry.
Add onions, carrots, red chili pepper, and green onions.  Stir-fry.
Add cabbage and chicken broth mixture and bring to a boil.
Reduce heat to med-low and let simmer.
Add soy sauce.  Add S&P to taste.
5. Place noodles in a large soup bowl.  Pour hot soup mixture over noodles.
Meal   DinnerCuisine   Korean
Cooking Method   Stir FryMain Ingredient   Shellfish
Style   One Dish MealsPrep Time   15 to 30 minutes
Cooking Time   15 to 30 minutes


Member since Nov 2008

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