• 4 tbsp cooking oil
• 1 ½ tbsp garlic, chopped
• 2 tsp ginger, chopped
• 1 cup green onion, chopped
• 1 medium white onion, chopped
• ½ cup chicken breast, chopped
• cabbage
• ½ medium carrot, chopped
• 4 tbsp Gochugaru
• 1 tbsp paprika
• 2 tbsp soy sauce
• 2 tsp oyster sauce
• ¼ cup water
• 6 cups chicken stock
• ¼ tsp salt
• 1 ½ lb seafood (squid, shrimp, mussels, clams - or any other kind of your choosing!)
• 2 portions of egg noodles 

1. In a large pot, add oil, garlic, ginger and green onion. Stir fry over medium heat for about 2 to 3 minutes until fragrant.
2. Increase the heat, then add chicken, onion, cabbage and carrot. Combine the ingredients and add gochugaru and paprika. Stir fry for 30 seconds to 1 minute and add soy sauce and oyster sauce. 
3. Pour chicken stock in and bring everything to a boil. Add seafood and let the ingredients come to a hard boil until all the seafood is thoroughly cooked. 
4. Cook the egg noodles according to package instructions. Drain and rinse the noodles using cold water, then rinse with hot water at the last moment to warm it back up. Drain once more and place in a serving bowl.
5. Pour the seafood soup over the noodles, serve and enjoy!

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