Busan Spicy Red Soup Seafood Knife-Cut Noodles with Korean Beef and Oysters

Ingredients

Instructions

1. 1

   Make dough: Combine flour and water, knead until smooth elastic dough forms. Rest for 20 minutes.

2. 2

   Slice beef thinly against the grain, refrigerate until service.

3. 3

   Clean oysters, shrimp, and squid. Pat dry and set aside.

4. 4

   Prepare broth base: Heat oil in pot, sauté garlic and ginger until fragrant.

5. 5

   Add gochugaru and gochujang, stir continuously for 2 minutes to bloom spices.

6. 6

   Pour in seafood stock, add soy sauce, sesame oil, rice vinegar, and sugar. Bring to boil.

7. 7

   Roll out dough to 3mm thickness, cut into knife-cut noodles using straight cuts.

8. 8

   Drop knife-cut noodles into boiling water separately, cook until they float and are al dente, about 3-4 minutes.

9. 9

   In separate pan, quickly sear shrimp and squid in hot oil until just cooked, about 2 minutes total.

10. 10

    Season broth with salt to taste.

11. 11

    Assemble bowls: Place cooked noodles in bowls, ladle hot spicy broth over.

12. 12

    Arrange sliced beef, oysters, shrimp, and squid on top of noodles.

13. 13

    Garnish with toasted sesame seeds and green onion. Serve immediately.