Korean-Style Noodle Soup with Shrimp | Christopher Kimball’s Milk Street | Recipes, TV and Cooking T

Name: Korean-Style Noodle Soup with Shrimp | Christopher Kimball’s Milk Street | Recipes, TV and Cooking T
Ingredients: 3 tablespoons neutral oil; 2 bunches scallions, cut into ½-inch lengths, whites and greens reserved separately; ¼ cup gochujang; 8 ounces savoy cabbage, thinly sliced (about 3 cups) OR 8 ounces shiitake mushrooms, stemmed and thinly sliced OR a combination; 2 tablespoons soy sauce; 6 ounces dried udon noodles; 1½ pounds extra-large shrimp, peeled and deveined OR 2 pounds mussels, scrubbed OR 12 ounces each; Kosher salt and ground black pepper; Optional garnish: Toasted sesame seeds

www.177milkstreet.com

This simplified, not-too-spicy version of haemul jjampong, a fiery Korean seafood and noodle soup, gets its spice and hit of umami flavor from gochujang.

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Ingredients

3 tablespoons neutral oil
2 bunches scallions, cut into ½-inch lengths, whites and greens reserved separately
¼ cup gochujang
8 ounces savoy cabbage, thinly sliced (about 3 cups) OR 8 ounces shiitake mushrooms, stemmed and thinly sliced OR a combination
2 tablespoons soy sauce
6 ounces dried udon noodles
1½ pounds extra-large shrimp, peeled and deveined OR 2 pounds mussels, scrubbed OR 12 ounces each
Kosher salt and ground black pepper
Optional garnish: Toasted sesame seeds