Spicy Korean Seafood Glass Noodle Stew

Spicy Korean Seafood Glass Noodle Stew

Korean-style spicy seafood stew with glass noodles

This hearty stew combines chewy glass noodles with mixed seafood in a rich, spicy Korean chili broth. It is bold, warming, and deeply flavorful.

Ingredients (2–3 servings)

Seafood

• 6–8 mussels, cleaned

• 4–6 scallops (with or without shells)

• 1 small octopus or squid, cut into pieces

• 6–8 shrimp, peeled and deveined

Noodles

• 80–100 g Korean glass noodles (dangmyeon)

Vegetables

• 1½ cups napa cabbage, chopped

• ½ onion, sliced

• ½ zucchini, sliced

• 3 cloves garlic, sliced

• 1 stalk green onion, chopped

Spicy Broth Base

• 2 tablespoons gochugaru (Korean chili flakes)

• 1 tablespoon gochujang

• 1 tablespoon soy sauce

• 1 tablespoon oyster sauce

• 1 teaspoon sugar

• 1 tablespoon minced garlic

• 1 tablespoon vegetable oil

• 4 cups anchovy–kelp stock (or seafood stock)

Optional

• Tofu slices

• Mushrooms (enoki or oyster)

• A few drops sesame oil (for finishing)

Instructions

Step 1: Soak the Glass Noodles

• Soak glass noodles in warm water for 20–30 minutes until soft.

• Drain and set aside.

Step 2: Make the Chili Base

• Heat vegetable oil in a wide pot over medium heat.

• Add sliced garlic and onion, sauté until fragrant.

• Add gochugaru and gochujang, stir gently for 30 seconds (do not burn).

Step 3: Build the Broth

• Add soy sauce, oyster sauce, sugar, and minced garlic.

• Pour in anchovy–kelp stock.

• Bring to a gentle boil.

Step 4: Cook Vegetables

• Add napa cabbage and zucchini.

• Simmer 5–7 minutes until vegetables soften.

Step 5: Add Seafood

• Add octopus or squid first, simmer 2 minutes.

• Add mussels and scallops, cook until shells open.

• Add shrimp last and cook until just pink.

Step 6: Add Glass Noodles

• Add soaked glass noodles to the pot.

• Simmer 3–5 minutes, stirring gently so noodles absorb the broth.

Step 7: Finish

• Add chopped green onions.

• Optional: drizzle a few drops of sesame oil.

• Taste and adjust salt or spice.

How to Serve

• Serve hot in a wide bowl or shallow pot.

• Eat seafood and noodles together, spooning broth over the top.

Tips

• Add seafood in stages to avoid overcooking.

• Glass noodles will naturally thicken the broth.

• For extra heat, add chili oil or fresh chili at the end.