Creamy Rosé Carbonara Ramen with Sticky Pork 🧀🍜 cook with me

In Korea, rosé is everywhere right now: gochujang, tomato and cream, basically a Korean take on vodka sauce. I couldn't stop thinking about it in a ramen bowl, so I mixed it with our carbonara-style tare, the creamy, cheesy base we already love from our fusion carbonaras. The secret is the base. It starts with brown butter, and frying the tomato puree in it until it turns brick red takes away that raw pasta-sauce taste and makes it sweet and deeply umami. A third of it becomes a sticky glaze for the pork mince, and the rest gets mixed with Kewpie, parmesan and egg yolks. Then you slowly pour over the hot broth, and it all turns into this silky, pinky-orange broth that's cozy, rich, and a little spicy. Honestly one of my favorite bowls in a while, and if you're into those buldak carbonara ramens, you're gonna love this one. Cook along with me and let me know where you're watching from in the comments. I love seeing how food brings us all together from different corners of the world ❤️ Ingredients (for 2 bowls): • 2 portions ramen noodles (I used 2 cakes of instant ramen) or wet udon • 2 eggs, softboiled for 6 minutes For the rosé brown butter base: • 3 tbsp unsalted butter • 4 garlic cloves, minced • 2 tbsp tomato puree (concentrate) • 1.5 tbsp gochujang • 1.5 tbsp light soy sauce • 1 tsp maple syrup (or honey) For the sticky pork mince: • 1 tsp avocado oil • 1 cup (250 g) pork mince • 1 tbsp honey • 2 tbsp water For the tare: • 3 tbsp Kewpie mayo • 1/3 cup parmesan, finely grated • 2 egg yolks For the broth: • 1 cup unsalted beef fond (or any unsalted stock) • 1.5 cups water For topping: • 2 scallion greens, thinly sliced • 1 tsp toasted sesame seeds • 2 tbsp parmesan, grated • 2 tsp chili oil (I used Lao Gan Ma) Directions: 1. Softboil the eggs in a pot of boiling water for 6 minutes, then move them to an ice bath and peel once cool. 2. Melt the butter in a small pan over medium heat. Let it foam and keep swirling until the milk solids turn golden brown and it smells nutty. 3. Add the garlic and fry for 30 seconds. Add the tomato puree and fry, stirring, for 2 to 3 minutes until it darkens to a brick red and loses its raw smell. 4. Stir in the gochujang and fry for 30 seconds, then add the light soy sauce and maple syrup. Take the pan off the heat and transfer all of the rosé base to a bowl. 5. Heat the avocado oil in a frying pan over medium-high heat. Add the pork mince, press it flat and let it brown before breaking it up into medium-sized pieces. Cook for about 7 minutes, until crispy at the edges. 6. Spoon about a third of the rosé base over the mince, then add the honey and water. Toss and reduce for about 2 minutes, until sticky and glossy. 7. In a separate bowl, mix the Kewpie, parmesan and egg yolks into a thick, crumbly paste. 8. Heat the beef fond and water until steaming, but not boiling. Cook the noodles in a separate pot of boiling water according to the package instructions and drain. Don't cook them in the broth, or it throws off the liquid amounts. 9. Right before serving, divide the cheese mixture between two serving bowls, add the rest of the rosé base and mix until combined. 10. Temper the broth: pour a small splash of hot broth into each bowl and whisk, add another splash and whisk again, then slowly pour in the rest while whisking. Don't let it boil from here on, or the broth turns grainy. 11. Add the noodles, top with the sticky pork mince and a halved softboiled egg, and finish with scallion greens, sesame seeds, extra parmesan and chili oil. Timestamps: 0:00 preview 0:24 mixing the carbonara tare 1:07 softboiling eggs + cooking noodles 2:07 making the rosé brown butter base 4:22 making the sticky pork mince 5:53 heating the broth 6:26 slicing the scallions 6:41 assembling the bowl 7:50 the final bowl