Rose All Day
When I was in the wine business, there was a season that would make the Francophiles go gaga - rosé season. As the saying goes, "April showers bring May flowers." And since it's the start of May, it's the perfect time for some rosé. But not just any rosé; I'm talking about the kind of fusion that gets me excited.
If you're a foodie like me, you might have heard of the trend, rosé tteokbokki, and I wanted to share my own twist on this recipe.
The name "rosé" is cute, but it doesn't do justice to the actual wine. As a wine enthusiast, I wanted to try my hand at making my very own version of rosé, but with udon noodles, because they lend themselves to the silkiness like a rosé wine.
Though it lacks Tteok (which means rice cake in Korean), I substituted Japanese thick, slurp-worthy noodles. I added lemon zest for the citrusy kick, reminiscent of a classic Provence Rosé, and green onions for their peppery undertones and herbaceous notes, similar to that of wine.
I hope you get to try out this recipe and let me know what you think, or better yet, try your own twist!
In this recipe you’ll need
1 frozen udon noodles
1/2 cup heavy cream
2 tablespoon of gochujang
half cup of shredded mozzarella cheese
1 tablespoon tomato paste
1 tablespoon lemon zest
Thinly chopped green onions
1 tablespoon oil
Salt & black pepper to taste
INSTRUCTIONS
Soak the frozen udon cakes in hot boiling water just until they loosen. Strain immediately and set aside.
In a large skillet, heat oil over medium heat. Add gochujang and tomato paste, and cook for 1 minute. Pour in the heavy cream mixture and let it simmer, uncovered, for 1 minute over medium heat, stirring occasionally.
Once the sauce has slightly thickened, add the strained udon. Mix well and add mozzarella. Remove from heat immediately.
Garnish with freshly chopped green onions and grated lemon peel. Season with salt and pepper to taste.
Enjoy!
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14 окт 2024
