Riding on the (relative) success of the Pepper Lunch recipe, I ventured once more into the kitchen with a new recipe in hand.
This time round, I will be trying the Korean Rosé trend.
Rosé recipes originated from a tomato base cream sauce pasta dish, where the pink colour of the sauce resembles that of the flower.
The sauce was then adapted to Tteokbokki (rice cakes) in Korea, where the tomatoes were replaced with Gochujang.
A paste made from red chilli peppers, fermented soya beans, rice, and salt, Gochujang is a commonly used ingredient in Korean dishes.
Having never cooked with the Korean paste, I will be giving Gochujang a go with the viral twitter recipe: Rosé Ramyun.
🍜 로제 신라면 🍜— 트위터 레시피 (@twt_recipes) April 28, 2021
갓갓조합.. 로제 파스타는 먹을 땐 맛있어도 먹고 나면 느끼한게 아쉬웠었는데, 신라면으로 만드니까 하나도 안 느끼하고 맛있음 😳
우유랑 고추장, 신라면만 있으면 쉽게 만들 수 있고 매운 거 못 먹는 사람도 잘 먹을 수 있어요 ☺️
타래에 레시피 써둘게요 😎 pic.twitter.com/XtyjOZZXp5
Ingredients for one serving:
- One packet of ramyun/instant noodles
- 500ml of milk
- Half a sliced onion
- Two slices or 40g of cheese
- Three sliced cocktail sausages or hotdogs
- Half a tablespoon or 15g of Gochujang
- Sliced scallions for garnishing
- Optional: red chilli flakes or powder
Warm up the milk by pouring it into a saucepan. (Amateur tip: keep stirring the milk to prevent it from burning.)
Once warm, add the Gochujang into the milk and stir to dissolve.
As the Gochujang progressively dissolves, the mixture should take on a reddish-pink hue.
Add the onions, hotdogs, noodles and flavour packed in and let the ingredients cook for two to three minutes.
Once everything is cooked, turn the fire off and top the dish with cheese, scallions and red chilli flakes.
Here's what the finished product looks like:
Going with what I had available at home, I used a pack of spicy beef instant noodles from Taiwan for the recipe.
Surprisingly, the noodles went well with the recipe.
The onions were a good complement too, and gave the dish some sweetness.
I thought the addition of red chilli flakes helped cut some of the richness of the dish, which could be quite cloying after a while, as the sauce was really indulgent and creamy, and thickened over time.
Thankfully, the Gochujang that I used was not very spicy and the taste resembled a slightly more savoury tomato paste.
With the addition of milk, the dish was savoury, creamy and extremely flavourful, albeit a tad heavy.
For a serving for one person, I spent a total of S$7.50 on the following items:
- Gochujang (S$5.50)
- A pack of hotdogs (S$2)
The other ingredients were regular pantry ingredients that I already have at home.
The dish a total of ten minutes, the cook time was seven minutes long and the slicing of scallions and onions took up the remaining few minutes.
Compared to regular instant noodles, the Rosé Ramyun took slightly more time to make, in order to ensure that the onion was cooked.
Level of difficulty
Considering that this is just a variation of instant noodles, I would put the difficulty level for the Rosé Ramyun at 1/10 for beginner cooks.
The main difficulty is ensuring that the milk is not burnt.
This can easily be solved by exerting a little more elbow grease by constantly stirring the mixture.
No fanciful knife work was required in this dish. The only ingredients that required slicing were the hotdogs, onions and scallions.
Clean up was relatively manageable and consisted of a knife, a chopping board and the pan.
Call me lazy but I chose to eat the dish straight out of the pan, which saved me from having to wash an extra bowl.
I would rate this dish as a 7/10.
This dish will better suit people who like their dishes rich and flavourful.
For me, the dish was leaning to the heavier side and I was ready for a nap by the time I was down to my last few bites.
However, this can be avoided by substituting equal amount of milk with soup stock or regular water, and adding one slice of cheese instead of being greedy and adding two.
Another thing that I felt could be improved was the nutritional value of the dish, as all the ingredients, except the onion, were processed.
To balance the dish out, I (my mother) would recommend the addition of more fresh ingredients of your choice such as leafy vegetables like broccoli, cabbage, lettuce or bak choy, or fresh protein like chicken or fish.
Like the Pepper Lunch recipe, what I liked about this dish is that it is highly customisable and applicable for most instant noodle flavours that come to mind.
However, considering how rich the dish is, I do recommend choosing noodles that have some kind of springiness to give the dish some texture and bite.
Alternatively, you can choose to cook your ingredients before adding your noodles.
Overall, I would definitely make this again, but probably not on a sunny afternoon.
Top image by Olivia Lin