New Fusion Dish: Gamjatang Rose

Elanne (TikTok: @elanneboake) tries this fusion dish - Gamjatang x Rosé.
What's your thought on this fusion? Let us know in the comments
RECIPE: 2-3 servings
1 lb pork neck bones
4 cups water
1 tbsp doenjang paste
1⁄2” knob ginger
1⁄2 onion
3 tbsp ground perilla seeds, rinsed and squeezed of water
2 tbsp gochujang
5 cloves minced garlic
3 tbsp fish sauce
2-3 tbsp gochugaru
Boil the pork neck bones for 20 minutes, drain and rinse in cold water to remove any scum.
Add back to Cocotte along with 4 cups of water and remaining ingredients. Cover with lid and
cook on med-low for 2.5-3 hours. Once pork is tender, remove from broth. Set aside.
1 tbsp tomato paste
1⁄2 cup milk
1⁄4 cup heavy cream
1⁄2 cup gamjatang broth (concentrate)
150g tagliatelle pasta, cooked
Boil pasta in salted water. In an oiled pan, add your tomato paste and cook for 1 minute. On low
heat, add milk, cream and 1⁄2 cup gamjatang broth. Add your pork neck meat, stir to combine.
Toss your pasta in the sauce. Serve with parm and finely chopped perilla leaves.