Description
A hearty, one-pot Korean stir-fry soup with chewy noodles, briny seafood, and smoky gochujang. Easy to customize and perfect for family cooking—swap clams for mushrooms or adjust spice levels. Ready in 45 minutes with aromatic garlic-onion base and fire-kissed flavor balance.
Ingredients
Korean fresh noodles, 8 oz
Cooking oil (canola or neutral), 2 tbsp
Garlic, 3 cloves (minced)
Onion (red or white), 1/2 small (chopped)
Shrimp, 8 oz (10-12, peeled and deveined)
Manila clams, 12 oz (rinsed)
Squid, 4 oz (pre-cut if fresh)
Bay scallops, 4 oz (or tofu for vegan)
Gochujang, 4 tbsp (adjust to taste)
Gochugaru (korean chili flakes), 1 tbsp (omit if non-spicy)
Chicken broth (halal-certified), 4 cups
Napa cabbage, 4 oz (1-inch pieces)
Bok choy, 4 oz (stems and leaves separated)
Soy sauce, 1-2 tbsp
Salt, to taste
Scallions, 2 stalks (2-inch strips)
Instructions
Heat 2 tbsp oil in a 4-quart pot at 325°F
Sauté minced garlic for 30 seconds until fragrant
Cook chopped onion for 2 minutes until translucent
Add all seafood into the pot and sauté until slightly firm
Stir in 4 tbsp gochujang and 1 tbsp gochugaru
Pour 4 cups chicken broth and bring to boil
Add napa cabbage and simmer 5 minutes
Toss in bok choy stems first, then leaves until wilted
Season with 1-2 tbsp soy sauce and adjust salt to taste
Serve noodles last, submerging briefly to cook through
Top with scallions before serving
Notes
Replace chicken broth with vegetable broth for vegan option
Bok choy can be swapped with spinach or kale
Storage: Cool completely before refrigerating for up to 3 days
Allow seafood to simmer uncovered to reduce wateriness
Add 1 tsp sugar if extra sweetness is desired
- Prep Time: 10
- Cook Time: 35
- Category: Dinner
- Method: stewing
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 1800mg
- Fat: 8g
- Saturated Fat: 1.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 220mg