Rose Sauce Ramyeon

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Clean the shrimp, clams and mussels.
2. Cut the mushroom into bite-size pieces, julienne the onion, and remove the seeds from the tomato and chop it.
3. Blanch the ramyeon noodles in boiling water and drain them in a sieve to remove the moisture.
4. Heat cooking oil (10g) in a pot, lightly stir-fry the shrimp, clams and mussels, then remove.
5. In the same pot, add the tomato, milk and heavy cream, add the bay leaf and cloves, and boil.
6. When it boils, add the blanched ramyeon noodles, king oyster mushroom, mussels, shrimp, clams and onion and boil. When everything is cooked, sprinkle with grated Parmesan cheese and then parsley flakes to finish.