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.