Main ingredients 🥩
Udon noodlesShrimpOnionGreen chili pepperMilkHeavy creamGochujangChicken stockCheeseMyeongran jjeot
Jung Ho-young's Roze Udon
A Korean-style roze udon featuring a spicy-sweet sauce based on gochujang, paired with smooth cream and the rich umami of myeongran jjeot.
🙋 Recommended for
- ⭐ Those who enjoy a non-greasy, spicy-sweet Korean-style roze sauce
- ⭐ People curious about a simple, unique noodle recipe from a dedicated udon chef
Ingredients needed 🛒1 servings
- Udon noodles 1 pack
- Cocktail shrimp 5–6 pieces
- Onion 1/4 head
- Green chili pepper 1 piece
- Milk 2 cups (400ml)
- Heavy cream 1 cup (200ml)
- Gochujang 1 tablespoon
- Chicken stock 1 tablespoon
- Fluffy cheese a little
- Myeongran jjeot 1 tablespoon
- Black pepper a little
Recipe 🍳
- Slice the onion thinly, and finely chop the green chili pepper.
- Heat a pan with oil, then sauté the shrimp and green chili pepper until the shrimp turn golden.
- Once the shrimp are cooked, pour in 2 cups of milk and 1 cup of heavy cream in a 2:1 ratio, and bring to a boil.
- When the sauce begins to bubble, add 1 tablespoon of gochujang, the sliced onion, and 1 tablespoon of chicken stock, stirring well to combine.
- After the sauce simmers briefly, add the prepared udon noodles and cook down, allowing the sauce to coat the noodles evenly.
- Adjust the heat carefully to prevent the cream sauce from boiling over, and simmer until it reaches your desired thickness, then sprinkle with black pepper.
- Transfer to a serving bowl, and top with grated cheese and 1 tablespoon of myeongran jjeot according to preference.
- Heat oil in a pan and sauté shrimp and green chili pepper until golden, releasing their aroma.
- Pour in milk and heavy cream in a 2:1 ratio, then add gochujang, onion, and chicken stock; bring to a boil, then add udon noodles and simmer until coated.
- Once the sauce thickens, serve in a bowl and top with cheese and myeongran jjeot to finish.
Cooking tips 💡
- Cream-based sauces with milk and heavy cream tend to boil over easily, so monitor the pan closely and adjust the heat as needed during cooking.
- For better flavor and texture, add myeongran jjeot as a topping at the end rather than boiling it into the sauce from the start.
- You can substitute or mix in other noodles like chapssaltang, kalguksu, or tteok from tteokbokki for a fun variation.
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