For the Seafood
- 1 lb seafood mixture (I used shrimp, squid and scallop)
- 1 tbsp mirin
- 1 tbsp Mat-ganjang, Korean flavored soy sauce or regular soy sauce
- pinch of black pepper
For the Sauce
- 5 tbsp Mat-ganjang, Korean flavored soy sauce or regular soy sauce
- 2 tbsp oyster sauce
- 2 tbsp mirin
- 4 tbsp gochugaru, Korean red pepper flakes
- 1/2 tsp smoked paprika
- 1/4 tsp hondashi, Japanese smoked bonito seasoning (optional)
- 1 tbsp maesilaeck, Korean green plum extract, apricot jam or apple jam
For Stir Fry
- 2 portions frozen or dry udon noodles
- 3 tbsp cooking oil
- 10 cloves garlic, chopped
- 1/2 tsp chopped ginger
- 2 oz. (1/2 large) carrot, sliced
- 1/2 medium onion, 1/2” wide sliced
- 2 oz. (1/2 medium) zucchini, sliced
- 1 red chili, seeded and julienne
- 1 green chili, seeded and julienne
- 4 green onions, cut into halves in lengthwise then cut into 2” long pieces
- 1 tsp sesame oil & seeds
- Combine seafood, 1 tbsp mirin and mat-ganjang in a mixing bowl and let it marinate for 10 to 20 minutes.
- Combine all ingredients for sauce in a mixing bowl and set aside.
- Cook udon noodles by following directions of package you are using. When it’s done cooking, rinse under cold water and drain well. Keep it cold.
- Heat a large skillet over high heat; add cooking oil and swirl to coat. Add chopped garlic and ginger, stir fry until you can smell aroma, about 30 seconds to 1 minute. Add sliced carrot and onion, stir fry 30 seconds to 1 minute then add marinated seafood. Stir fry 2 to 3 minutes or until seafood is cooked 3/4 way and there’s not much moisture left in wok.
- Quickly toss in zucchini. Pour sauce mixture and stir fry until seafood and vegetables are coated with sauce evenly, about 45 seconds to 1 minute. Add prepared noodles and stir fry everything together or until noodles absorbed sauce evenly.
- Finally add chilis and green onions, toss one last time. Drizzle with sesame oil and sprinkle some sesame seeds. Transfer to a serving dish, serve immediately. Enjoy!