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Jeju Island Seafood Ramen
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Jeju Island Seafood Ramen

Servings: 2 people


  • 2 Packages Korean Spicy Ramen Noodles
  • 3.5 cups of Water
  • 1-2 cloves of Garlic

Fresh Seafood

  • 2 legs of Octopus
  • 1 fresh Abalone
  • 6-7 fresh Scallops
  • 6-7 fresh Mussel
  • 1 fresh Flower Crab

Veggie Toppings

  • 1 small stalk Spring Onion
  • 1 teaspoon Dried Seaweed


How to prep octopus

  • If you're using fresh octopus, you'll want to kill it humanely. (Makes it much easier to handle). The easiest way is to do so is to use a knife and stab it the space between its eyes.
  • Then use your fingers and flip the head inside out. Remove all of the entrails - be careful not to pop the ink sack. (If you do pop it, it's ok - simply wash it off).
  • Cut out the eyes out. Then remove the beak that's on the underside. Trim the tips off the tentacles as well.
  • Then give it a thorough wash. Let it drip off excess water.
  • Place the octopus into a mixing bowl and pour on some flour. Massage it all over - imagine your doing hand laundry. The flour will stick onto the impurities of the octopus. After 30 seconds of massaging, take it to the sink and wash off all the flour. Pour flour on again and repeat this once more.
  • Use a wooden pin roller or kitchen tenderizer and gently pound on the tentacles. This will help tenderize the meat.
  • Then trim off a few tentacles to use in your ramen. Cut the other tentacles and store in the freezer.

How to prep Abalone

  • Use a toothbrush and thoroughly clean-off the outside shell.
  • Then throughly scrub the underside - the scallop itself. Try to get rid of as much black as you can (reference video).
  • Note: In the Youtube video, I placed the abalone whole into the ramen - for presentation sake. Before eating, I removed the guts and sliced the cooked abalone into thin slices.
    If you're cooking for yourself, I recommend that you pop the raw abalone out of the shell with a spoon. Then trim-off everything except for the white scallop portion. Then cut-out the mouth portion (it has a hard tooth in it). Finally, slice the white scallop into thin slices and place it back on the shell. We'll add it to the ramen and cook it like this.

How to prep Scallop

  • Use a toothbrush and thoroughly clean the outside shell.
  • Note: If you don't like the taste of the guts, clean it before adding it to the ramen: Pry open the shell, trim-off everything except for the white scallop portion. Then keep it on the half-shell and we'll add it to the ramen like this.

How to prep Mussel

  • Soak your mussels in fresh water for about 20 minutes. This will help disspel any sand inside of them.
  • Use a toothbrush and thoroughly clean-off the outside shell.
  • Then remove the beard from the mussels: Grab the beard with your thumb and forefinger and tug it toward the hinge of the mussel shell.

How to prep Flower Crabs

  • Here, I will skip the details. There are many videos on Youtube on how to clean a live crab.

Prep veggie ingredients

  • Place some dried seaweed into water. They will blossom within 15 minutes. Afterwards, strain out the water and cut the seaweed into small pieces.
  • Julienne the green portion of a spring onion (a forearm-sized piece will be good enough). Soak the strips of spring onion in water - we'll use them as garnish. Then chop-up the white portion of the spring onion - we'll use this in the beginning to flavor the oil.

Cook Ramen

  • Place some vegetable oil into a large pot. Once it gets hot, add in the spring onion pieces (the white portion). Then mince 1-2 cloves of garlic. Stir-fry it around in the oil for 10-15 seconds.
  • Next, add in the scallops, mussel and flower crabs. Stir everything around for 30 seconds. Add in 3.5 cups of water.
  • Once the water start to boil, add in the abalone and the octopus legs. Let it simmer away for 2 minutes. Then open up both ramen packages - add in both spice packets and dried veggie packets. (If the pot gets overcrowded, take a few of the shellfish out for now.) Then, add in both of the ramen noodles. Let the ramen noodles boil away for about 2 - 2.5 minutes. (We want to take it off the heat when slightly al dente, as it will continue to cook in the pot).
  • Top the ramen off with seaweed and spring onion strips. Bon Appetit!