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Korean-Style Noodle Soup with Shrimp

Korean-Style Noodle Soup with Shrimp

By Julia RackowOctober 13, 2020

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

This is a simplified, not-too-spicy version of haemul jjampong, a fiery Korean seafood and noodle soup. Gochujang, or Korean chili paste, gives the broth a bright red hue, as well as chili heat and a solid dose of umami. Look for gochujang in red bottles or tubs in the international aisle of the grocery store or in Asian markets. We cook the starchy udon noodles directly in the broth to add body to the soup, which also makes this a simple one-pot dinner that can be on the table in about half an hour.

Ingredients
  • 3

    tablespoons neutral oil

  • 2

    bunches scallions, cut into ½-inch lengths, whites and greens reserved separately

  • ¼

    cup gochujang

  • 8

    ounces savoy cabbage, thinly sliced (about 3 cups) OR 8 ounces shiitake mushrooms, stemmed and thinly sliced OR a combination

  • 2

    tablespoons soy sauce

  • 6

    ounces dried udon noodles

  • 1½

    pounds extra-large shrimp, peeled and deveined OR 2 pounds mussels, scrubbed OR 12 ounces each

  • Kosher salt and ground black pepper

  • Optional garnish: Toasted sesame seeds

In a large pot, heat the oil until shimmering. Add the scallion whites and cook, stirring, until softened. Add the gochujang and cook, stirring, until the oil turns red. Add the cabbage, add 8 cups water and the soy sauce. Cover and bring to a boil. Add the udon and cook, stirring, until tender. Add the shellfish, cover and remove from the heat. Let stand until the shrimp are opaque and/or the mussels have opened (discard any that do not open). Stir in the scallion greens, then season with salt and pepper.