this spicy seafood noodle soup is one of my favorite chinese-korean fusion dishes. this versatile recipe can be adapted to use whatever vegetables and proteins you like, and you can cut back on the gochugaru for a less intense spice level. while my version opts for zucchini, cabbage, and onions, you could choose to add mushrooms or kale for a hearty, earthier flavor. i like to use head-on shrimp for an extra boost of flavor, but if you’re feeling more adventurous, you could swap the shrimp and mussels for clams, squid, or octopus. you could even choose to use ramen or udon for the noodles, but I love the texture and flavor of jjajangmyeon noodles in this soup- just be sure to boil them in a separate pot to prevent the starches from thickening the broth.
Jjamppong (Korean Seafood Noodle Soup)