Ingredients:

1 can x 425g  SABA Squid in Soy Sauce with Chili

2 pcs Dried Shiitake mushrooms

3 Tbsp   Cooking Oil

2-3 Tbsp  Korean chili flakes (can be adjusted according to desired hotness)

1 Tbsp   Ginger, minced

3 cloves  Garlic, minced

1 stalk   Onion leeks, white part only, chopped

1 pc, medium  White Onion, sliced thinly

1 Tbsp   Rice wine (optional)

4 cups   Water

2 Tbsp   Soy Sauce (use Kikkoman if available)

1 pc   Eggplant, sliced diagonally and thinly

4-6 pcs  Shrimp, large size

1 cup   Squid Balls, sliced into 2

½ tsp    Ground Black Pepper

             Salt, to taste

125g   Sotanghon or any kind of noodles 

1 small   Bok choy, blanched

Procedure:

1. Open the can of SABA Squid in Soy Sauce with Chili. Drain and reserve the soy sauce. Slice the squid into rings, depending on your desired thickness. Set aside.
2. Prepare the shiitake mushroom. Soak mushroom in 1 cup hot water for at least 30 minutes. When mushroom is soft, sliced into thin strips. Do not discard the mushroom “water.” Set aside the mushroom strips and mushroom “water.”
3. Preheat a large pot on low heat. When warm, add cooking oil, chili flakes, ginger, garlic and onion leeks. Stir occasionally and cook for 1-2 minutes. Do not burn the chili.
4. Add the onion, shiitake mushroom, sliced squid and eggplant. Sauté for 2-3 minutes.
5. Add the rice wine, water, soy sauce and reserved soy sauce from the canned squid. Bring to a boil. Add the squid balls and shrimp. Season with salt and ground black pepper. Cook until heated through.
6. While the soup is boiling, cook the sotanghon or any kind of noodles according to package instruction. Drain and rinse the noodles briefly in cold water.
7. Divide the noodles, soup, seafood and bok choy into bowls. Serve hot and with additional chili.