Cabbage, yuzu pepper and salted pasta

Cut the cabbage into bite-sized pieces, cut the pepper in half, remove the seeds, and cut into 5mm widths.

Boil the spaghetti until it is slightly firm. (Approximately: about 1 minute before the displayed time)

While boiling the spaghetti, put A in a frying pan and heat over high heat, then turn low heat until the garlic is boiling and fry until golden brown.

Add the cabbage and peppers and fry over medium heat.

Once the cabbage is soft, bring the ingredients to the edge of the frying pan, add salted fish to the empty space and stir-fry, and when it's lightly cooked, stir-fry it all together.

Add white wine and spaghetti boiling soup (about 80ml), cover and heat for about 4 minutes.

Add the boiled spaghetti to a frying pan, add yuzu pepper, spaghetti boiling soup (about 50ml), olive oil (1 tablespoon), and parsley (1 teaspoon) and mix well.

Place on a plate and sprinkle the rest of the parsley and you're done.