A savory and aromatic Korean seafood udon soup featuring a rich stock made with dried kelp and shiitake mushrooms, combined with a flavorful seasoning paste and an array of seafood and vegetables.
1. Combine water, dried kelp, shiitake mushrooms, salt, and mushroom seasoning in a pot and bring to a boil. Skim impurities as necessary and let stock simmer for 15-20 minutes. Strain the stock and set aside the mushrooms for later use.
2. Mix Korean red pepper flakes, soy sauce, fish sauce, sugar, mushroom seasoning, minced ginger, minced garlic, sesame oil, and 1 tablespoon of neutral oil to make the seasoning paste and set aside.
3. In a pan, add 1 tablespoon of neutral oil. Lightly sauté shiitake mushrooms, cabbage, zucchini, carrots, and green onions for about 2-3 minutes. Add the seasoning paste and stir well.
4. Add the prepared stock to the pan and bring it to a boil. Add shrimp, squid, and green shell mussels, adjusting the seasoning as necessary. Cook the seafood for 3-5 minutes.
5. Boil the udon noodles according to package instructions, usually 3-5 minutes, then transfer to a serving bowl. Pour the seafood soup over the noodles and enjoy.
