Ingredients
Scale
- 16 oz linguine or fettuccine
- 8 slices bacon, cut into bite sizes
- 5 to 7 cloves garlic, chopped
- 1 tsp grated ginger
- 4 to 6 green onions, chopped
- 2 tbsp unsalted butter
- 1/4 cup rice wine (you can substitute with water)
- 1/2 onion, sliced
- 3 baby bok choy, cut into quarters
- 3 tbsp fine gochugaru (you can use regular gochugaru too)
- 2 tbsp soy sauce
- 2 tbsp fish sauce
- 2 cups chicken stock
- 1 cup marinara sauce
- 1 lb seafood, such as shrimp, scallop, mussels, clams, calamari or/and squid
- 1 cup heavy cream
- 4 oz grated parmigiano
Instructions
- Prepare all ingredients and when you’re ready to cook jjamppong sauce, go ahead and start cooking pasta in salted boiling water by following directions of package you’re using. (If you’re using fresh pasta, start cook them when sauce is almost done cooking)
- Heat a large wok over high heat, add bacon and cook until it releases its fat, about 3 to 4 minutes. Add butter, garlic, ginger and green onion then stir fry all together until you can smell aroma, about 1 to 2 minutes. Pour rice wine and deglaze bottom of wok. Add bok choy, gochugaru, soy sauce and fish sauce then stir fry until all ingredients are well combined, about 1 minute.
- Pour chicken stock and marinara sauce. Mix well and bring it to boil. When it’s boiling, stir in seafood and bring back to boil. Stirring occasionally and keep boiling until seafood is 3/4 way cooked.
- Now, Reduce heat to medium low and pour heavy cream then stir. Add cooked pasta and sprinkle parmigiano on top of noodles. Mix noodles in sauce evenly and transfer to a serving dish. Sprinkle extra cheese and black pepper to your taste. Enjoy!
- Prep Time: 10 mins
- Cook Time: 12 mins