In a large pot, heat seafood stock over medium heat. Add minced garlic, grated ginger, and chopped mixed vegetables. Simmer for 10 minutes until vegetables are tender.

Add peeled shrimp, sliced squid, and cleaned mussels to the broth. Cook for 5-7 minutes until shrimp turn pink and mussels open.

In a separate pot, bring water to a boil and cook Korean wheat noodles according to package instructions. Drain and rinse under cold water.

Add cooked noodles to the seafood broth, then stir in gochugaru and gochujang. Let simmer for an additional 5 minutes.

Stir in soy sauce and sesame oil, and adjust seasoning as needed for a balanced flavor.

Ladle soup into bowls and garnish with green onions or cilantro. Serve hot.