I hope you are holding pretty well with your beginning of this week! My week days and weekend are different than regular schedule, so on my weekend this time I decided to do more written recipes instead of filming a new episode. Because I was sick last week and I needed some rest, and written recipe doesn’t take too much of my energy as filming does. I’m so happy I might able to catch up all my video recipes into written recipes! hehehe ^__^
So today I’m sharing second recipe, which is Korean Spicy Seafood Noodle Soup! This is so warm and cozy recipe that you want to enjoy when it’s so cold outside or when it’s raining. This is one of my favorite soup recipe and I hope you enjoy it as much as I did too!!
- 5"x10" Dried seaweed, AKA Konbu or Dashima, soaked in 7 cups of water for 20 min
- 2 Tbs. Sesame oil
- 2 Tbs. Gochugaru, AKA Korean red pepper flakes
- Thumb size ginger, cut into halves smashed
- 4 Cloves garlic, smashed
- 2 Green onion, whole
- ¼ tsp. salt
- ⅛ tsp. pepper
- 2 dried shiitake mushrooms
- 1 Fresno, AKA red jalapeño, cut into halves
- ½ of Medium yellow onion, cut into halves
- 3 Tbs. Fish sauce(3 crabs brand)
- 10 Clams, soak in salted water for at least 1 hour to get rid of its sand
- 10 Mussels, cleaned
- ¼ cup Calamari, cleaned, cut into ¾" rings
- 4 Large shrimps (16/20), peeled and deveined
- 8 oz. Fresh/dry udon noodles or fresh ramen noodles, cooked by following the directions of the package you are using
- Tong ho AKA Crown daisy for garnish, optional
- Enoki mushrooms for garnish, optional
- Brown beech mushrooms for garnish, optional
- Slices of fresno for garnish, optional
- Sliced green onion for garnish, optional
- Heat a large pot over very low heat; add sesame oil and next 6 ingredients including salt and pepper. Let it release all flavors over very low heat for 15 to 20 min. Stir occasionally.
- Pour dried seaweed water into pot along with dried shiitake mushrooms, fresno and onion, stir. Increase heat and bring it to boil. Cover, reduce heat to medium and simmer for an hr. Season with fish sauce, and adjust saltiness for your taste, simmer for another 10 min without cover.
- Strain or take out all aromas- dried seaweed, shiitake, fresno, onion, green onion, ginger and grlic. Bring the spicy broth to boil; add clams and mussels, cook for 2 min or until they are all opened. Remove closed clams or mussels if any. Add calamari and shrimp cook additional 2 min.
- Time to assemble a warm and cozy noodle bowl! In 2 large soup bowls, place cooked noodles on each bottoms. Pour hot spicy seafood broth and divide seafood equally to each bowls. Garnish with your choice of toppings. Serve hot and enjoy!