My Scissor-Cut Noodles with Spicy Rosé are the ultimate quick and satisfying meal, combining chewy scissor-cut noodles with a rich, creamy, and spicy Korean rosé sauce.
Inspired by the viral Korean rosé tteokbokki, the sauce blends gochujang, heavy cream, and a touch of sweetness for the perfect balance of heat and creaminess. The sauce comes together in less than five minutes, making it an effortless yet indulgent addition to any meal.
The noodles themselves take under 20 minutes from start to finish! Seriously. And you don’t need a fancy pasta-making machine. Instead, just a pair of scissors will do.
For extra depth, you can top the noodles with crispy bacon, green onions, or even a sprinkle of parmesan to enhance the creamy, spicy sauce. Pair it with a simple side of pickled radish or a crisp salad, and you have a well-rounded meal ready in no time.
If you’re looking for a dish that’s rich, spicy, and unbelievably easy to make, my Scissor-Cut Noodles with Spicy Rosé recipe is a must-try!
How to Make Scissor-Cut Noodles
What sets scissor-cut noodles apart from other types is the unique method of preparation. Instead of using a machine to extrude or roll out the dough, the dough is hand-stretched and then cut directly into boiling water using scissors or a knife.
Here’s a step-by-step look at how these noodles are typically made:
- Dough Preparation: The dough is made from a simple mixture of flour, water, and a bit of salt. Knead the dough until it’s smooth and elastic.
- Cutting: The dough is then cut directly into boiling water using scissors or a knife.
- Cooking: The noodles are cooked in boiling water until they float to the surface, indicating they are done. This usually takes just a few minutes.
What is Gochujang?
Gochujang adds an incredible depth of flavor to bulgogi, elevating the dish with its signature blend of heat, sweetness, and umami. Made from red chili peppers, fermented soybeans, glutinous rice, and salt, gochujang brings a spicy kick that’s balanced by its mild sweetness and a subtle smoky note. Its complex flavor profile makes it a standout ingredient, transforming dishes by providing not only heat but also a rich, savory foundation that can deepen the taste of any marinade or sauce.
This thick, vibrant red paste has a unique fermentation process that lasts anywhere from several weeks to months, allowing its flavors to fully develop. The fermentation gives gochujang a slight tang and an earthy quality, similar to that of miso or soy sauce but with a touch of sweetness from the glutinous rice. When used in a marinade, as with bulgogi, it tenderizes the meat slightly while infusing it with intense, balanced flavors that cling to each slice, especially when cooked to a light caramelization.
In Korean cooking, gochujang is a beloved staple, used in everything from stews and marinades to dipping sauces. Its versatility has made it popular in fusion dishes, adding a unique Korean twist and depth to many cuisines.
Scissor-Cut Noodles with Spicy Rosé
- Total Time: 29 minutes
Description
Chewy scissor-cut noodles coated in a rich, creamy, and spicy Korean rosé sauce that comes together in minutes for a quick yet indulgent meal.
Ingredients
For the Sauce:
- 1 cup heavy cream
- 3/4 cup water
- 2 tablespoons gochujang (adjust to your desired spice level)
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon honey
For the Scissor-Cut Noodles:
- 2 cup flour
- 1/2 cup water (use more depending on how dry your dough is – you want it to be slightly stretchy/malleable, but not too wet)
- 1/2 tablespoon salt (plus an extra teaspoon for the boiling water)
Optional Add-In or Toppings:
- Bacon, chopped and cooked
- Chopped green onions
- Parmesan cheese
Instructions
- To a large pan or pot over medium-high heat, combine all of your sauce ingredients (heavy cream, water, gochujang, garlic, soy sauce, and honey). Stir constantly for 2-3 minutes to thoroughly combine all ingredients, and until sauce thickens slightly.
- Attach the dough hook to your stand mixer (if you do not have a stand mixer, you can knead with your hands for 12 minutes instead of using a stand mixer for 10 minutes for the same results).
- In the mixing bowl, combine all dough ingredients (flour, water, salt). With the mixer on low speed, knead with the machine on speed 2 for 10 minutes until the dough is smooth and elastic.
- To a large pot of boiling water with a teaspoon of salt over medium-high heat, using scissors, cut your dough ball into thin strips about 1 inch long directly into the boiling water, allowing the noodles to cook for 3-4 min., depending on thickness. Note that the noodles should rise when they are done cooking.
- Strain noodles and add to the large pan with the sauce. Mix thoroughly to ensure the noodles are coated in the sauce, and enjoy.
- Prep Time: 25 minutes
- Cook Time: 4 minutes
Nutrition
- Serving Size: 4
So easy and my whole family loves this dish!
Aww that’s awesome! Thanks, Ramona!
Super fun to make. Loved cutting the dough right into the water.
Hi Jared – it’s super fun for sure! Happy to hear you loved this one!