Korean · Dinner
Spicy Seafood Noodles
A Korean seafood noodle bowl built on chewy wheat noodles tossed in a gochujang-gochugaru broth spiked with garlic, ginger and doenjang. Shrimp, squid and mussels simmer briefly in the sauce, finished with scallion, napa cabbage and sesame oil for a hot, savory, ocean-forward plate.
$8
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
520Calories
42.8gProtein
12.4gFat
62.2gCarbs
8.9gSugar
6.1gFiber
2089mgSodium
189mgChol
2.1gSat Fat
752mgPotassium
128mgCalcium
4.2mgIron
4.8mcgVitamin B12
28mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
spice-route
all-time-classics
Instructions
1
Prep
Slice the onion, carrot, napa cabbage and scallion. Mince the garlic and ginger, and pat the mixed seafood dry on paper towels.
2
Boil
Cook the wheat noodles in a pot of salted boiling water over high heat for 5 to 6 minutes until just tender, then drain and set aside.
3
Bloom
Heat the vegetable oil in a wok over medium heat, add the garlic, ginger, gochujang, gochugaru and doenjang, stirring 1 minute until fragrant and the oil turns deep red.
4
Poach
Add the mixed seafood and napa cabbage, poaching over medium heat for 3 to 4 minutes until shrimp turn pink and mussels open; discard any unopened mussels.
5
Finish
Add the drained noodles, chicken stock and soy sauce to the pan, tossing over medium heat for 1 minute until coated. Drizzle with sesame oil and transfer to a bowl, scattering scallion on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g shrimp, squid, mussels (cleaned and peeled)
- 5.2 oz150g wheat noodles
- 2 tbsp2 tbsp gochujang
- 2 tbsp2 tbsp gochugaru
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp doenjang
- 2 tsp2 tsp sesame-oil
- 1 cup240ml chicken-stock
- 1/2 cup50g napa-cabbage
- 22 scallion
- 11 onion
- 4 tbsp4 tbsp carrot
- 2 tsp2 tsp soy-sauce
- 2 tsp2 tsp vegetable-oil
