Prepare the noodles: Cook the Korean fresh noodles according to the package instructions until al dente, ensuring they have a firm bite. Drain and set aside.

Sauté aromatics: In a large pot over high heat, add the cooking oil. Once hot, toss in the minced garlic and onion pieces, stir-frying until they become fragrant and slightly golden.

Add seafood and spices: Incorporate the medium-sized shrimp, Manila clams, squid rings, and bay scallops into the pot. Stir in the gochujang and gochugaru, mixing everything thoroughly.

Create the broth: Pour in the chicken broth, then add the napa cabbage and bok choy. Bring this hearty soup to a quick boil, allowing the flavors to meld beautifully.

Season to taste: Once boiling, add soy sauce and salt per your preference; this will enhance the overall depth of the broth.

Finish with noodles: Gently stir in the prepared noodles, cooking for an additional 30 seconds. Finally, add the scallion strips and turn off the heat. Serve immediately.