Koreanized Spicy Chinese Seafood Soup

Red Orchids
1401 Sam Rittenberg Blvd.
(843) 573-8787
Spicy and homey at the same time, this soup brings equal doses of spice and comfort to the palate, says Red Orchids owner/chef Tony Chu. Chu and his wife have been a mainstay in the West Ashley dining scene since opening here last decade. Their friendly approach, as well as their attention to detail and flavor profiles, has made the exotic friendly and accessible to everyone who stops by their bistro. While they may be from distant lands (Tony did grow up in Maryland), they seem to have figured out the local vibe. Consistently voted as the best Chinese restaurant in Charleston, not to mention West Ashley, Red Orchids has become a neighborhood “hang” for miles around for a long list of reasons. Rumors abound that the duo will open another restaurant, but last week they reaffirmed their commitment to and focus on their current home.
Ingredients:
• 1 packet of udon noodles
• 1 cup squid, cleaned and thinly sliced
• 10 medium shrimp deveined
• 10 P.E.I. mussels, cleaned
• 2 tbsp.ginger minced
• 2 tbsp. chili oil
• 1 medium onion thinly sliced
• 1/2 carrot, cut into matchstick pieces
• 1/2 napa cabbage, cut into 2-inch squares
• 4 green onions, cut into 3-inch pieces
• 8 dried red chili peppers, cut into small pieces
• 3 jalapeño peppers, diced
• 4 garlic cloves, smashed
• 8 cups chicken broth (or 1 medium chicken simmers until bones fall away from the meat)
• 3 tbsp. soy sauce
• 1 cup sweet sake
• 2 tbsp Korean chili paste (Gochujang)
• salt to taste
Directions:
Heat the pan to medium, add in chili and sautee ginger and green onion till glassy clear.
Add carrots, and jalapeno till fragrant.
Add garlic, sautee until garlic is golden.
Set 6 shrimp, and 5 mussels aside for plating.
Add the rest of ingredients, and 8 cups of broth.
Bring the pot to boil then lower the pot to simmer.
Simmer for 2 hours.
Blanch the shrimp and mussels.
In a separate pot, heat water, cook the noodles.
 
Place the noodle into the bowl.
Place the shrimp and mussels on top of the noodles.
Pour soup into the bowl.