Serving size: 2 adults + 2 kids
Ingredients
3 stalks of scallions, chopped
1 onion, thinly sliced
1/3 of napa cabbage, cut into 2 inch long pieces
6-8 king oyster, beech, or white mushrooms, sliced
3 bundles of Bok Choy
1/4 bag of bean sprouts
3 cups of Korean bone broth (I used 2 bags of Pulmuone)
3 cups of water
4 servings of Korean knife cut noodles or you can also use spaghetti pasta
2 seafood stock coins OR 1/4 cup chicken stock
Optional: 1 cup of frozen seafood medley, shrimp, or 10 pcs of thinly sliced brisket
Sauce:
2 tbsp of minced garlic
2 tbsp of soy sauce
4 tbsp of Gochugaru
3 tbsp of oyster sauce
a pinch of black pepper
Directions
1. Heat a large pot over medium heat. When the pan is heated, add 3 tbsp of neutral oil, scallions and onion and saute.
2. Add the sauce mixture and saute until the scallions and onions are evenly coated and onions become translucent.
3. Add 3 cups of Korean bone broth and 3 cups of water. Then add 2 seafood stock coins or 1/4 cup of chicken stock.
4. When the soup comes to a boil, add your vegetables (napa cabbage, Bok Choy and mushrooms.)
5. In a separate pot, cook your noodles. When done, rinse well in cold water to remove remaining starch and drain the water.
6. Add your seafood medley or brisket and cook everything together for 5 minutes until everything is cooked through.
7. Plate your drained noodles in serving bowls and pour over the soup. Salt and pepper to taste and enjoy!
