Busan Spicy Red Soup Seafood Knife-Cut Noodles with Korean Beef and Oysters 釜山紅湯海鮮刀削麵配韓牛生蠔

A Korean-Hong Kong fusion noodle dish featuring hand-pulled knife-cut noodles in a fiery gochugaru-based red broth infused with seafood stock, topped with premium Korean beef slices, fresh raw oysters, shrimp, squid, and garnished with sesame seeds and scallions. The combination creates a rich, spicy, and umami-laden experience.

Nutrition (per serving)

Ingredients

• 300g Wheat flour
• 150ml Water
• 250g Korean beef ribeye
• 4 pieces Fresh oysters
• 100g Large shrimp
• 100g Fresh squid
• 1 liter Seafood stock
• 3tbsp Gochugaru (Korean red chili flakes)
• 2tbsp Gochujang (Korean red chili paste)
• 2tbsp Soy sauce
• 1tbsp Sesame oil
• 1tbsp Rice vinegar
• 6 cloves Garlic, minced
• 1tbsp Fresh ginger, minced
• 3 stalks Green onion
• 1tsp Sugar
• 2tbsp Sesame seeds
• 1tsp Salt
• 2tbsp Vegetable oil

Steps

1. Make dough: Combine flour and water, knead until smooth elastic dough forms. Rest for 20 minutes.
2. Slice beef thinly against the grain, refrigerate until service.
3. Clean oysters, shrimp, and squid. Pat dry and set aside.
4. Prepare broth base: Heat oil in pot, sauté garlic and ginger until fragrant.
5. Add gochugaru and gochujang, stir continuously for 2 minutes to bloom spices.
6. Pour in seafood stock, add soy sauce, sesame oil, rice vinegar, and sugar. Bring to boil.
7. Roll out dough to 3mm thickness, cut into knife-cut noodles using straight cuts.
8. Drop knife-cut noodles into boiling water separately, cook until they float and are al dente, about 3-4 minutes.
9. In separate pan, quickly sear shrimp and squid in hot oil until just cooked, about 2 minutes total.
10. Season broth with salt to taste.
11. Assemble bowls: Place cooked noodles in bowls, ladle hot spicy broth over.
12. Arrange sliced beef, oysters, shrimp, and squid on top of noodles.
13. Garnish with toasted sesame seeds and green onion. Serve immediately.

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