Stress-Relieving Rosé Egg Stir-Fry
Spicy & Flavorful Treat: Rosé Spicy Egg Stir-Fry to Beat the Blues!
Even if you can’t handle extreme heat, there are days when only a spicy kick will do! This Rosé Spicy Egg Stir-Fry is the perfect answer for those cravings. It’s a delightful dish where soft-boiled eggs and chewy Jjolmyeon noodles meet a creamy, spicy, and slightly sweet Rosé sauce. It’s simple to make and incredibly satisfying!
Main Ingredients- 5 fresh eggs
- 1 portion of Jjolmyeon noodles
- 1 sheet of fish cake (eomuk)
- 4 Tbsp Rosé Spicy Sauce (recipe below)
- 1 cup water
- 1/3 cup heavy cream
- 1/3 Tbsp sesame oil
- 1/3 Tbsp toasted sesame seeds
- 1/2 stalk green onion, thinly sliced
Rosé Spicy Sauce Ingredients- 4 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Cheongyang chili powder (adjust to spice preference)
- 1/3 tsp ginger powder
- 2 Tbsp soy sauce
- 3 Tbsp sugar
- 1 Tbsp sesame oil
- 1.5 Tbsp minced garlic
- 2 Tbsp corn syrup or oligosaccharide
- Pinch of black pepper
- 4 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Cheongyang chili powder (adjust to spice preference)
- 1/3 tsp ginger powder
- 2 Tbsp soy sauce
- 3 Tbsp sugar
- 1 Tbsp sesame oil
- 1.5 Tbsp minced garlic
- 2 Tbsp corn syrup or oligosaccharide
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare your perfectly boiled eggs. Bring a pot of water to a boil with a pinch of salt and a splash of vinegar (this helps prevent cracking and makes peeling easier). Gently add the eggs and boil for about 10 minutes. Immediately transfer the boiled eggs to an ice bath to cool them down; this stops the cooking process and makes peeling much smoother. Once cooled, peel the eggs and cut them in half or quarters for serving.
Step 2
Give the fish cake (eomuk) a quick blanch. Place the fish cake sheet in boiling water for about 10 seconds. This step removes excess oil and any unpleasant taste, resulting in a cleaner flavor. Drain the fish cake and cut it into bite-sized pieces.
Step 3
Now, let’s create the star of the dish: the Rosé Spicy Sauce! In a bowl, combine 4 Tbsp Gochujang, 4 Tbsp Cheongyang chili powder, 1/3 tsp ginger powder, 2 Tbsp soy sauce, 3 Tbsp sugar, 1 Tbsp sesame oil, 1.5 Tbsp minced garlic, 2 Tbsp corn syrup or oligosaccharide, and a pinch of black pepper. Mix everything thoroughly until well combined and smooth. You’ll already smell the delicious spicy aroma!
Step 4
In a wide pan or wok (a ‘Lock & Lock Shut IH Multi-pan’ works wonderfully here!), add the Jjolmyeon noodles. Pour in 1 cup of water and bring it to a simmer, gently separating the noodles as they cook. Once the water is boiling, add the prepared Rosé Spicy Sauce and stir well to dissolve it into the boiling water.
Step 5
As the sauce begins to bubble, add the boiled eggs and blanched fish cake to the pan. Next, pour in the 1/3 cup of heavy cream for that signature creamy texture. Stir gently to coat all the ingredients with the Rosé sauce and let it simmer, allowing the flavors to meld and the sauce to thicken slightly. Cook over medium-low heat.
Step 6
Notice how the addition of heavy cream transforms the sauce into a beautiful, creamy pinkish-orange color! The heat from the chili is mellowed, while the overall flavor becomes richer and more complex. Continue simmering until the sauce reaches your desired consistency. You can adjust the thickness by adding a little more water or cream if needed.
Step 7
Finally, toss in the sliced green onions and let them cook for another minute to release their fresh aroma. Just before turning off the heat, drizzle in 1/3 Tbsp of sesame oil for an extra nutty fragrance, and sprinkle 1/3 Tbsp of toasted sesame seeds on top. Your delicious Rosé Spicy Egg Stir-Fry is ready to be enjoyed! Serve immediately while warm.
