Korean Spicy Noodle Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil and saut茅 garlic, ginger, and onions until fragrant.
• STEP 2.Add the seafood (shrimp, mussels, squid) and stir-fry for a few minutes until partially cooked.
• STEP 3.Add the vegetables (cabbage, carrots, mushrooms) and continue to stir-fry for a few more minutes.
• STEP 4.Pour in the chicken or vegetable broth, soy sauce, gochujang, and sesame oil. Bring to a boil.
• STEP 5.Add the noodles and cook according to package instructions until al dente.
• STEP 6.Garnish with green onions and serve the Korean Spicy Noodle Soup hot.

Cooking Tips

• Feel free to adjust the spiciness of the soup by adding more or less gochujang.
• You can use any combination of seafood you prefer, such as clams or scallops.
• For a vegetarian version, omit the seafood and use vegetable broth instead of chicken broth.

Storage and Serving

• Leftover Korean Spicy Noodle Soup can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat the soup, transfer it to a pot and heat on the stove until heated through.
• Serve the soup hot and garnish with additional green onions, if desired.