Spicy Seafood Udon
How to Make Delicious Spicy Seafood Udon with a Rich, Fiery Broth
Introducing a recipe for spicy seafood udon that boasts a refreshing and deep broth flavor, packed with the richness of seafood. This dish is perfect for any occasion, guaranteed to awaken your appetite and impress your taste buds. Get ready for a culinary delight!
Seafood Udon Main Ingredients- 250g fresh clams
- 1 to 1.5 squid, cleaned and sliced into rings
- 160g medium shrimp (peeled and deveined)
- 150g chewy udon noodles
- 30g carrot, thinly julienned
- 1/2 to 1 onion, thinly julienned
- 2 Korean chili peppers (cheongyang peppers), thinly sliced diagonally
- 1 green onion, thinly sliced diagonally
- 30g daikon radish, thinly julienned
- 1 to 2 shiitake mushrooms, thinly sliced
- 1 piece dried kelp (5cm x 13cm) for broth
- 4 to 5 tablespoons gochugaru (Korean chili flakes)
Clam Broth Ingredients- 4 cups water
- 1 tablespoon rice wine (mirin or sake) for deodorizing
- 250g fresh clams
- 1 tablespoon minced garlic
- 1 tablespoon chopped green onion
- A pinch of black pepper
- 1 tablespoon rice wine (mirin or sake) – optional, for a smoother taste
- 4 cups water
- 1 tablespoon rice wine (mirin or sake) for deodorizing
- 250g fresh clams
- 1 tablespoon minced garlic
- 1 tablespoon chopped green onion
- A pinch of black pepper
- 1 tablespoon rice wine (mirin or sake) – optional, for a smoother taste
Cooking Instructions
Step 1
First, let’s prepare the stars of our dish: the seafood! Clean the squid thoroughly and slice it into rings for a pleasing presentation. Thinly julienne all your vegetables as well; this will make the cooking process much smoother.
Step 2
Next, for the shrimp, insert a toothpick into the second segment and gently pull out the dark digestive tract. This crucial step ensures a more pleasant eating experience without any gritty texture. Now, let’s make the clam broth. In a pot, combine water, clams, and rice wine, and bring to a boil to extract the flavorful broth. Once the broth is ready, strain it through a fine-mesh sieve or cheesecloth for a clear, clean liquid. Rinse the cooked clams under cold water before setting them aside.
Step 3
The secret to a deep, rich broth lies in this stir-frying step! Heat 1.5 tablespoons of cooking oil in a pan over medium heat. Add the minced garlic and chopped green onion, followed by the gochugaru. Stir-fry until fragrant, about 1-2 minutes. Then, toss in the julienned onion and carrot, and continue to stir-fry for another 1-2 minutes to bring out their natural sweetness.
Step 4
Once the vegetables have softened slightly, pour in the prepared clear clam broth. Adding a slice of ginger at this stage helps to eliminate any fishy odors from the seafood and adds another layer of depth to the broth. As the broth comes to a rolling boil, add the prepared shrimp, squid, rinsed clams, julienned daikon radish, sliced shiitake mushrooms, and the sliced Korean chili peppers for that essential kick.
Step 5
The flavors from the seafood and vegetables will naturally season the broth, but if you desire, you can adjust the seasoning with a pinch of salt. Let everything simmer until the flavors have fully melded. Finally, add the minced garlic and the diagonally sliced green onion, and simmer for another minute or two to finish. This completes your wonderfully spicy and refreshing seafood udon broth!
Step 6
We’re almost there! Place the cooked udon noodles into a serving bowl. Generously ladle the hot, spicy seafood udon broth over the noodles, and don’t forget to add a plentiful amount of the delicious seafood and vegetables. Your mouth-watering, spectacular seafood udon is ready to be enjoyed. Savor every delicious bite!
