Fiery Spicy Seafood Noodle Soup with Assorted Vegetables

Prepare the noodles: Cook Korean noodles according to package instructions until al dente. Drain, rinse with cold water to prevent sticking, and set aside.

Sauté aromatics and vegetables: Heat cooking oil in a large pot or wok over medium-high heat. Add minced garlic and grated ginger, stir-frying for 30 seconds until fragrant. Add the assorted vegetables (cabbage, onion, zucchini) and stir-fry for 3-4 minutes until slightly softened.

Build the spicy base: Push vegetables to one side, add gochugaru, gochujang, and soy sauce to the empty side of the pot. Stir-fry the chili paste mixture for 1 minute to develop its flavor before mixing with the vegetables.

Add seafood and broth: Add the mixed seafood to the pot and stir-fry for 2-3 minutes until it starts to turn opaque. Pour in the chicken or vegetable broth, bring to a boil, then reduce heat and simmer for 5-7 minutes until the seafood is fully cooked and flavors have melded.

Assemble and serve: Divide the cooked noodles into two serving bowls. Ladle the hot spicy seafood soup generously over the noodles. Garnish with chopped green onions if desired, and serve immediately.