Heat 30ml of vegetable oil in a pan, then sauté 2g of minced ginger and 100g of green onion until fragrant to make green onion oil.
Once the green onion oil has developed, add 100g of bacon, 130g of cabbage, 70g of onion, and 50g of button mushrooms, and stir-fry until the vegetables begin to wilt.
When the vegetables have lost their crispness, add 2 tablespoons of fine red chili powder, 1 tablespoon of light soy sauce, and 1 tablespoon of oyster sauce, stir to combine. Then add 360ml of water, 300g of tomato sauce, 0.3 tablespoon of seasoning salt, crab meat, 100g of seafood mix, 150g of clams, and cooked pasta noodles. Cover and simmer for exactly 3 minutes.
After 3 minutes, add 30g of butter, 1 tablespoon of minced garlic, 15g of green chili pepper, and pepper, then mix well to finish.
Sauté vegetable oil, ginger, and green onion in a pan to build aroma, then add bacon, cabbage, onion, and mushrooms and stir-fry.
Season with red chili powder, light soy sauce, and oyster sauce, then add water, tomato sauce, and seafood mix and bring to a boil.
Add cooked pasta noodles and mix through, then finish by adding butter, garlic, and green chili pepper.
Cooking tips 💡
For Bapche Pasta, use pasta that is slightly undercooked rather than fully cooked—this prevents it from breaking apart and allows the sauce to cling better.
Solo Cooking God Crab Stick Roquefort Pasta
Mix milk and gochujang into store-bought tomato sauce to make a roquefort sauce, then add torn crami for rich flavor in this pasta dish.