Spicy Seafood Noodle Soup

1: Prepare 5 cups of homemade anchovy stock.

2: In a wok, heat some oil and add minced ginger, minced garlic, 6 chopped red chili peppers, and 4 tbsp of Korean red pepper flakes.

3: Stir for about 1 minute on medium heat until smoky.

4: Add 3 stalks of scallions, napa cabbage, and chopped onion.

5: Stir until the veggies are coated with the seasonings.

6: Add anchovy stock, seafood, and enoki mushrooms.

7: Cover and let it come to a boil, then lower heat and simmer for 10 minutes.

8: Cook noodles in a separate pot according to package instructions.

9: Drain and transfer noodles into a soup bowl.

10: Season the soup with soy sauce, spicy sesame oil, chili oil, cayenne pepper, and salt to taste.

11: Scoop seafood and soup over the noodles.