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This Spicy Korean Seafood Stew is hearty, packed full of amazing umami flavor, is HEALTHY and can be made in under 30 minutes from start to finish! It’s the perfect easy-to-make delicious weeknight meal!
Years ago, me and a friend used to frequent this Korean restaurant and order the Korean casserole. Basically, it’s a spicy Korean stew with veggies, seafood, noodles and any other desired ingredients.
It’s reminiscent of the goulash we used to make when camping. Just dump in what you have, stir, heat and eat.
This spicy Korean seafood and vegetable soup is very similar.
And the flavors….oh the delicious flavors!
I can’t even express to you guys the deep and delicious umami flavors we have going on here.
Ingredients for Spicy Korean Seafood Stew
The use of gochujang (Korean chili paste) and doenjang (Fermented bean paste) is absolutely necessary, and really brings the flavor home in this Korean stew.
If all these ingredients sound foreign to you, no worries, they are very easy to find. Learn a little more about the basic ingredients for Korean cooking HERE.
These are the ingredients you will need to make this stew (these are Amazon affiliate links – If you buy through these links I make a small commission to help me pay for all the blogging expense I didn’t know about when I started this site!):
- Chicken broth
- Dashi powder
- Doenjang (soy bean paste)
- Gochujang (Korean chili paste)
- Soy sauce
- Korean fish sauce
- Korean rice cakes
- Udon noodles
- Firm tofu
I have a Korean grocery store not too far from my place, so I typically get my ingredients there. But if you don’t have that option, we have this wonderful service called Amazon.
What did we do before Amazon?
In addition to the above, you will need some seafood, spinach and mushrooms. I LOVE to use enoki mushrooms in the stew. If you can find them, I totally recommend using them. If not, shiitake or even regular white mushrooms would work as well.
For the seafood, I use shrimp and white fish. Really, any firm white fish will do.
You can use frozen spinach in place of the fresh, just thaw it out and squeeze out any excess water before adding it to the pot.
How to Make Spicy Korean Seafood Noodle Stew
This Korean seafood and noodle casserole seriously takes less than 30 minutes. It’s so easy guys.
And talk about your total comfort food.
I’ve added photos showing each step below. Make sure to check them out and see how totally easy it is!
1. First, we combine the chicken broth, water, dashi powder, soy sauce, fish sauce, mirin, doenjang (soy bean paste) and gochojang (Korean chili paste) in a dutch oven over medium high heat. Bring it to a boil, then turn the heat down to a simmer.
2. Add the diced kimchi, tofu and Korean rice cakes and bring back to a simmer.
3. Add the udon noodles and cook for 1 minute. Then add the fish and shrimp and cook for another minutes.
4. Remove from heat, add the spinach and enoki mushrooms**
5. OPTIONAL: Crack an egg into the steaming bowl. Spoon the hot liquid over the edges of the whites so they cook.
6. Garnish with green onions and a light drizzle of sesame oil. I like to serve it with some extra kimchi on the side. You can never have too much kimchi. My co-workers may have a different opinion, however.
Now you cannot tell me that’s not a SUPER easy meal! You’ve got veggies, noodles, seafood and a delicious umami broth – the perfect well balanced meal. Mostly.
Now get creative! You can throw all types of veggies in here. Use some bok choy, kale, cauliflower (I know how much everyone LOVES cauliflower right now), broccoli, squid, oysters, mussels, clams, chicken, pork, beef….really anything your heart desires.
I personally prefer the seafood option, but to each his own.
Love spicy, umami packed flavors? Check out these other recipes:
How to Make Seafood Gumbo
Sweet and Spicy Korean Rice Cakes
Spicy Crawfish Pie
Caramelized Pork Ramen (Instant Pot)
Instant Pot Creamy Spicy Braised Oxtails (my all time favorite recipe guys)
Vietnamese Pork Noodle Bowls
Did you make this spicy Korean seafood and vegetable noodle stew? Leave a comment below and let me know how it turned out!
Spicy Kimchi Stew Recipe
- 2 cups chicken broth
- 4 cups water
- 2 tsp. dashi powder
- 1 cup kimchi, diced
- 3 tbsp. doenjang (soy bean paste)
- 2 tbsp. gochujang (Korean chili paste)
- 2 tbsp. soy sauce
- 1 tbsp. fish sauce
- 2 tsp. mirin
- 8 oz. firm tofu
- 8 oz. udon noodles
- 8 oz. Korean rice cakes (optional)
- 1/2 lbs. shrimp
- 1/2 lbs. white fish, cut in 1" pieces
- 2 packages enoki mushrooms
- 1 bag fresh spinach
- sesame oil (for garnish)
- egg (optional)
- Combine the water, chicken broth, dashi, soy sauce, fish sauce, mirin, soy bean paste and gochujang in a dutch oven over medium high heat. Bring to a boil.
- Add the diced kimchi, tofu and Korean rice cakes (if you're using them) and bring back to a simmer.
- Add the udon noodles and cook for 1 minute. Add 10 minutes to the cook time if using dried udon noodles.
- Remove from heat and add the spinach, fish, shrimp and enoki mushrooms. Cover and let sit for 15-20 minutes, or until seafood is cooked through.
- Garnish with green onions and a light drizzle of sesame oil.
- Add additional vegetables such as bok choy, kale, broccoli, etc. if desired;
- The Korean rice cakes are optional - they will add a hearty, slightly chewy component which can be delicious. However, note they do not freeze or reheat very well;
- Add fried tofu cubes for an added texture (plus they're yummy);
- You can use fresh or dried udon noodles. If using dried, you'll need to add 10 minutes to the cook time or just cook the noodles the day before;
- Any firm white fish will work - I typically use cod as it's easy to find and affordable;
- Add an egg and cook for 2 minutes if you like egg in your soup.
- If you prefer less spicy food, be sure to buy mild gochujang. It typically ranges from mild to very hot.