Spicy Korean Seafood Noodle Soup

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A fiery, deeply savory Korean-Chinese noodle soup brimming with shrimp, squid, mussels, and crisp vegetables in a vibrant red chili broth. Each bowl balances briny seafood, chewy noodles, and the smoky heat of gochugaru for the ultimate comforting bowl.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 14 gFat
• 2.5 gSaturated Fat
• 62 gCarbs
• 5 gFiber
• 6 gSugar
• 34 gProtein
• 1280 mgSodium
• 780 mgPotassium
• 180 mgCalcium
• 4.5 mgIron
• 32 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the anchovy-kelp broth

• 8 cups water
• 8 dried anchovies, guts removed
• 1 (5-inch) piece dried kelp
• 1/2 yellow onion, halved
• 4 garlic cloves, smashed

For the stir-fry and seasoning

• 2 tbsp vegetable oil
• 1 tbsp toasted sesame oil
• 1 cup yellow onion, sliced thin
• 1/2 cup carrot, julienned
• 1 small zucchini, halved and sliced
• 2 cups napa cabbage, chopped
• 1 cup fresh shiitake mushrooms, sliced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp gochugaru (Korean red pepper flakes)
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp fine sea salt

For the seafood and noodles

• 8 oz fresh Korean wheat noodles (or udon)
• 8 oz medium shrimp, peeled and deveined
• 8 oz cleaned squid, bodies sliced into rings
• 8 oz mussels, scrubbed and debearded
• 2 green onions, thinly sliced
• 1 large egg, lightly beaten (optional)
• 1 tsp toasted sesame seeds, for garnish

Directions

1. Make the broth: combine water, anchovies, kelp, halved onion, and smashed garlic in a large pot. Bring to a gentle boil over medium-high heat, then reduce to a simmer for 15 minutes. Strain and discard solids, keeping the flavorful liquid warm.
2. Heat the vegetable oil in a large pot or deep wok over medium-high heat. Add the sliced onion, carrot, zucchini, and napa cabbage; stir-fry for 4 to 5 minutes until just softened and slightly caramelized at the edges.
3. Add the minced garlic, ginger, shiitake mushrooms, and gochugaru to the pot. Stir constantly for about 1 minute until fragrant and the oil turns a deep red color.
4. Pour in the warm anchovy-kelp broth along with the soy sauce, sugar, and salt. Bring to a rolling boil, then reduce heat and simmer for 5 minutes to let the vegetable flavors meld into the broth.
5. Add the shrimp, squid, and mussels. Cook for 3 to 4 minutes, stirring gently, until the shrimp turn pink, the squid is just opaque, and the mussels have opened (discard any that remain closed).
6. Add the fresh noodles directly to the bubbling broth and cook for 2 to 3 minutes, stirring to separate, until they are tender but still pleasantly chewy.
7. If using the egg, slowly drizzle the beaten egg in a thin stream while gently stirring the soup in one direction to create delicate ribbons. Immediately remove from the heat.
8. Ladle the noodles and seafood into deep bowls, making sure each portion gets plenty of broth. Drizzle with the toasted sesame oil, scatter green onions and sesame seeds over the top, and serve piping hot.

Cook’s Notes

• Use fresh Korean wheat noodles labeled for spicy seafood soup; udon or lo mein are good substitutes. Avoid dried ramen as they absorb too much broth.
• Adjust the gochugaru from 1 to 3 tablespoons depending on your heat tolerance. For a deeper, smokier flavor, toast the flakes in the oil briefly before adding the broth.
• For a richer, more complex broth, add 3 ounces of sliced pork belly to the stir-fry and let it render before adding the vegetables.
• A splash of Chinese Shaoxing cooking wine added with the seafood brightens the briny flavors beautifully.
• Always discard any mussels that stay firmly closed after cooking, as they were not alive and can cause illness.

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