Course: Main
Cuisine: Korean
Servings: 2
Calories: 1153 kcal
Author: My Korean Kitchen
Ingredients
Main
50 g summer zucchini (1.8 ounces), thinly sliced
2 shiitake mushrooms (50 g, 1.8 ounces), cleaned, stem removed and thinly sliced
120 g cabbage (4.3 ounces), thinly shredded
10 g baby spinach (0.4 ounces)
35 g brown onion (1.2 ounces), thinly sliced
6 mussels (200 g / 7 ounces) – preferably with shells
6 littleneck clams (70 g / 2.5 ounces) – preferably with shells
6 large prawns (140 g / 5 ounces) – head & shells removed
6 squid rings (70 g / 2.5 ounces)
CHILI OIL SEASONING
2 Tbsp cooking oil I used rice bran oil
1 Tbsp Korean chili flakes (gochugaru)
1 tsp minced garlic
1 tsp minced ginger
20 g green onion – white part (0.7 ounces)
Soup base
1 Tbsp rice wine
1 Tbsp soy sauce
3 1/2 cup water 875 ml, *see note
1/4 tsp fine sea salt – you could add more or less to taste
A few sprinkles of ground black pepper
Noodles
400 g fresh Korean-Chinese style noodles (14 ounces), Or you can use thin udon noodles or ramen noodles
Water , enough to cover the noodles in a pot
Instructions
Preheat a wok (or large deep pot) on low heat until heated and add the oil, chili flakes, minced garlic, minced ginger and the green onion and stir well for a minute or two. (*see note above)
Turn the heat up to medium and add the zucchini, mushrooms, cabbage, and onion. Cook them until wilted (for about 2 mins). Add the mussels, littleneck clams, prawns and squid and stir a bit. Add the salt and a few sprinkles of ground black pepper.
Add the rice wine, soy sauce and water. Boil until all ingredients are cooked through (about 10 mins). Make sure seafood are not overcooked as it can make them chewy. Add the baby spinach just before serving.
While the soup is boiling, put some water into a medium sized pot and boil it on medium-high heat (about 8 mins). Add the noodles in the boiling water and cook until ready (about 2 to 3 mins, follow the manufacturer's instruction). Drain the water and rinse the noodles in cold water lightly. (Ideally, step 3 and step 4 should be completed around the same time.)
Serve the noodles in a large soup bowl. Add the generous amount of seafood, vegetables and soup on top of the noodles. Enjoy while hot!
