Rosé Jjamppong with Bacon

Method

1. Cut the bacon into 2 cm pieces and thinly slice the garlic. Cut the onion and cabbage into 0.5 cm strips. Slice the squid into 1 cm rings and devein the shrimp.

2. Heat the olive oil in a 24 cm deep pan or pot, add the bacon and cook over medium heat for 3 min to render the fat and crisp the edges. Add the garlic, onion and cabbage, turn up to medium-high heat and stir-fry for 4 min, until the onion is translucent and the cabbage has wilted.

   Add in this stepOlive oil 1½ tbspBacon 60 gGarlic cloves 3Onion 120 gGreen cabbage 100 g

   medium heat→medium-high heat

3. Turn down to low heat, add the gochugaru and tomato paste and stir for 1 min 30 sec, until the paste turns a deep brick red and the oil runs red. Keep stirring so nothing catches and burns on the bottom.

   Add in this stepGochugaru (Korean chili flakes) 4 tspTomato paste 2 tbsp

   low heat

4. Pour in the chicken stock and soy sauce and bring to a boil over high heat. Add the squid and shrimp, turn down to medium heat and simmer for 3 min, until the shrimp are pink and the squid has turned white and curled.

   Add in this stepChicken stock 450 mlSoy sauce 2 tspSquid, cleaned 100 gShrimp (medium) 8

   high heat→medium heat

5. Meanwhile, bring 2.5 L of water to a rolling boil over high heat and cook the noodles for 4 min. Rinse under cold water to remove the starch, pour hot water over them and divide between bowls.

   Add in this stepFresh wheat noodles (thick) 300 g

   high heat

6. Stir the cream and half the Parmigiano into the broth and warm over medium-low heat for 2 min, stirring. A gentle bubble at the edges is enough; boiling hard can make the cream split. Taste and season with salt.

   Add in this stepHeavy cream 150 mlParmigiano Reggiano, grated 10 gSalt to taste

   medium-low heat

7. Pour the rosé broth and seafood generously over the noodles and finish with the remaining Parmigiano and the parsley.

   Add in this stepParmigiano Reggiano, grated 10 gFlat-leaf parsley, chopped 2 tbsp