Ingredients
The following ingredients have 2 Servings
- 2 tablespoons neutral oil like vegetable or grapeseed
- 2 garlic cloves, minced
- ½ small onion, finely chopped
- 3 ounces cabbage, shredded
- 2 shiitake mushrooms, chopped
- 2 scallions, chopped
- 2 tablespoon gochugaru (Korean red chili flakes)
- 4 large shrimp, peeled and deveined
- ¼ pound squid, body and tentacles, cleaned and chopped bite size
- 8 little neck clams
- 500ml low sodium chicken stock or dashi
- 1 tablespoon soy sauce
- ¼ teaspoon salt
- 6 ounces fresh ramen noodles, fresh jja-jjang noodles, or udon noodles, or 3 ounces dry canton noodles (Hong Kong noodles) or dry jja-jjang noodles.
Instruction
- Bring a pot of water to boil.
- Meanwhile, in a wok, deep skillet, or medium size pot over medium heat, add the oil and garlic and fry for 1 minute, until the garlic is fragrant.
- Add the onions and cook for another 2 minutes.
- Add the cabbage, mushrooms and half of the scallions and cook for 2 minute.
- Add the gochugaru, shrimp, squid and clams and stir well. Cook for 1 minute.
- Stir in the broth, soy sauce, and salt, and bring to a boil. Lower the heat to a bubbling simmer and cover with a lid. Cook for 6-7 minutes, until the ingredients are cooked. Turn the heat off.
- Cook the noodles according to the directions on the package and drain well.
- Divide the noodles among two bowls and pour the seafood soup on top.
- Top with the remaining scallions and serve immediately.