A lot of you probably know Jjamppong, Korean spicy seafood noodle soup, but we have much more seafood noodles to offer! So today, I deduced to share one of my early 20’s favorite food, Haemul Bokkeuk Udong – Korean Spicy Garlic Seafood Udon Noodles.
This Korean spicy garlic seafood noodles recipe though, works with any noodles you have or even rice cake! If you want to keep this dish low carb, you can use magic noodles too. It works perfect!
I love seafood especially shrimp, scallop and squid. So that’s what I used for this recipe. You can use any protein you want though, even chicken, beef or pork!
If you want to make this dish vegetarian, I highly recommend to use fried tofu. It will work the best!
Alrighty, are we ready to jump into the recipe?
Let’s get started!
Combien 1lb of your favorite seafood mixture, 1 tbsp apple juice + ½ tsp rice vinegar and mat-ganjang, flavored soy sauce in a mixing bowl and let it marinate for 10 to 20 minutes.
Combine…
5 tbsp Mat-ganjang, Korean flavored soy sauce (or regular soy sauce)
2 tbsp oyster sauce
1 tbsp apple juice + ½ tsp rice vinegar
4 tbsp gochugaru, Korean red pepper flakes
1/2 tsp smoked paprika (this is my secret for the fire flavor!)
1/4 tsp hondashi, Japanese smoked bonito seasoning (optional)
1 tbsp maesilaek, Korean green plum extract (you can substitute with apricot jam or apple jam)
in a mixing bowl and set aside.
Chop 10 cloves garlic and 1 oz of fresh ginger (about 1/2 tsp chopped ginger).
Slice 1/2 large carrot, 1/2 medium onion into 1/2” wide and 1/2 medium zucchini.
Seeded and julienne 1 red chili and 1 green chili.
cut 4 green onions into halves in lengthwise then cut into 2” long pieces.
Cook udon noodles by following directions of package you are using. When it’s done cooking, rinse under cold water and drain well. Keep it cold.
Heat a large skillet over high heat; add cooking oil and swirl to coat. Add chopped garlic and ginger, stir fry until you can smell aroma, about 30 seconds to 1 minute. Add sliced carrot and onion, stir fry 30 seconds to 1 minute then add marinated seafood. Stir fry 2 to 3 minutes or until seafood is cooked 3/4 way and there’s not much moisture left in wok.
Quickly toss in zucchini. Pour sauce mixture and stir fry until seafood and vegetables are coated with sauce evenly, about 45 seconds to 1 minute. Add prepared noodles and stir fry everything together or until noodles absorbed sauce evenly.
Finally add chilis and green onions, toss one last time. Drizzle with sesame oil and sprinkle some sesame seeds. Transfer to a serving dish, serve immediately.
Enjoy!
