Shrimp Rose Glass Noodles

Glass noodles with shrimp, eomuk, gochujang, tomato paste and cream in a spicy, tangy Korean style rose sauce.  Creamy pink sauce clinging to bouncy noodles, juicy prawns and savoury fish cake in every bite. This is comfort food with a Korean café twist. #ShrimpRoseGlassNoodles

There are certain flavours that instantly become family favourites, and for us, rose sauce sits right at the top of that list. My daughter absolutely loves it. Whenever we see anything labelled rosé or rose on a menu, her decision is made within seconds.

So it was only a matter of time before I brought that flavour into our own kitchen in a slightly different form. Instead of pasta, I used wide glass noodles. Instead of plain seafood, I added plump shrimps and slices of eomuk, that sweet and savoury Korean fish cake that soaks up sauce beautifully.

The result was this Shrimp Rose Glass Noodles dish. Sweet, tangy, spicy and creamy all at once, it delivers layers of flavour that never grow tiring. It also comes together in one pan, which makes it even more satisfying to cook.

What Exactly Is Rose Sauce

Rose sauce, sometimes written as rosé sauce, is a creamy tomato based sauce that takes its name from its soft pink colour. At its simplest, it blends tomato sauce or paste with cream, enriched by butter or oil and often flavoured with garlic, onion or cheese. It sits somewhere between a bright marinara and a rich cream sauce.

Its origins are layered. In 19th century French cooking, chefs softened tomato sauces with cream or béchamel to create a lighter, more refined finish. Later, Italian and Italian American kitchens popularised tomato cream pasta dishes such as Penne alla Vodka and Pasta alla Rosa. Over time, the sauce travelled globally and adapted to local tastes.

How Korea Made It Its Own

Korea embraced rose sauce in a particularly enthusiastic way. Korean cuisine already loves the balance between spice and richness. Think of cheese topped tteokbokki or spicy ramyeon mellowed with milk. Rose sauce fits naturally into that flavour landscape.

In the 2010s, café culture in South Korea expanded rapidly. Western style pasta dishes became trendy and approachable luxuries. Restaurants needed sauces that looked appealing, tasted comforting and pleased a wide range of palates. Rose sauce ticked every box.

Then came the explosion of Rose Tteokbokki around 2020 and 2021. Social media, mukbang videos and K dramas amplified its popularity. The pink hue looked beautiful on camera, and the flavour struck a perfect balance. It felt creamy but not heavy, spicy but not overwhelming.

Korean rose sauce often includes gochujang, gochugaru or a touch of sugar, making it slightly sweeter and deeper than many Western versions. That is the style I lean into for this dish.

Bringing It Together in One Pan

For this Shrimp Rose Glass Noodles recipe, I start by soaking the wide glass noodles until they soften. These noodles have a wonderful chewy texture and absorb sauce exceptionally well.

In a hot pan, I cook seasoned shrimps just until they curl and turn pink. I add sliced eomuk and let it warm through, picking up the savoury shrimp flavour. Then I build the sauce directly in the same pan.

Gochujang provides heat and depth. Tomato paste intensifies the tangy base. Soy sauce adds saltiness and umami. A touch of sugar balances everything. Finally, heavy cream transforms the mixture into that signature rosy colour.

Once the soaked noodles go in, they begin to absorb the sauce as it simmers gently. The liquid thickens naturally, clinging to every strand. Each bite delivers juicy shrimp, tender fish cake and chewy noodles coated in creamy, spicy sauce.

Why This Dish Works

This recipe works because it brings together multiple textures and flavours in harmony. The shrimps are plump and slightly sweet. The eomuk adds savoury chewiness. The glass noodles provide bounce and structure. The sauce wraps everything in a silky, slightly spicy embrace.

It feels indulgent without being complicated. It tastes bold yet comforting. Most importantly, it makes my daughter smile when she sees that pink sauce bubbling away in the pan.

I have no doubt this will become a favourite in many homes. It is simple, adaptable and deeply satisfying. Once you try rose sauce with glass noodles instead of pasta, you may never look back.

Shrimp Rose Glass Noodles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Raymund
• Prep Time: 30 mins
• Cook Time: 15 mins
• Total Time: 45 mins
• Yield: 4 1x
• Category: Main Course
• Cuisine: Korean

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Description

Glass noodles with shrimp, eomuk, gochujang, tomato paste and cream in a spicy, tangy Korean style rose sauce.

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Ingredients

Units MUS Scale 1x2x3x

Main

• 250 g wide glass noodles
• 10 large shrimps, peeled and deveined
• 2 sheets eomuk, sliced
• 2 tsp salt
• 2 tablespoons oil

Rose Sauce

• 2 tbsp gochujang
• 2 tbsp soy sauce
• 2 tbsp tomato paste
• 4 tsp sugar
• 400 ml heavy cream

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Instructions

1. Place the wide glass noodles in a bowl of room temperature water and soak for at least 30 minutes until softened.
2. Heat the oil in a large pan over medium high heat. Season the shrimps with salt and cook for 1 to 2 minutes until they begin to curl and turn pink.
3. Add the sliced eomuk and stir fry for 1 minute to warm through.
4. Reduce the heat slightly and add the gochujang, soy sauce, tomato paste and sugar. Stir well, then pour in the heavy cream. Mix until the sauce becomes smooth and evenly pink.
5. Drain the soaked noodles and add them directly into the pan.
6. Lower the heat and gently toss the noodles with the sauce. Simmer until the sauce thickens and coats the noodles beautifully.
7. Serve hot and enjoy immediately.

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