Rosé Dumpling Ramen Bake

When you want something creamy, spicy, and ultra-comforting without standing over the stove, this Oven-Baked Rosé Dumpling Ramen Bake is the answer. Inspired by Korean rosé pasta, this recipe combines gochujang (Korean chili paste) with heavy cream for a rich, velvety sauce, then bakes it all together with ramen noodles and juicy dumplings in one pan. “Rosé” in Korean cooking refers to a creamy, spicy sauce often made with gochujang and cream. Think of it as a Korean twist on creamy tomato or vodka sauce only bolder, spicier, and totally addictive.

This Rosé Dumpling Ramen Bake is easy because it uses pantry ingredients like instant ramen and frozen dumlings I’ve always got in the freezer. This would work great with bacon, sausage or fish cakes. It’s the perfect one-pan oven dinner for busy nights, cozy weekends, or anytime you’re craving something indulgent.

Ingredients

2 packs instant ramen noodles (discard seasoning packets because health)

8–10 frozen dumplings (pork, chicken, or veggie)

1 cup heavy cream

1 cup chicken broth

1-2 tbsp gochujang (Korean chili paste)

1 tbsp ketchup

1 tsp garlic powder (or 1 clove minced, if you want extra flavor)

½ tsp onion powder (optional for depth)

½ cup shredded mozzarella cheese (or more, if you love it cheesy)

Green onions, furikake and chili crisp for garnish.

1. Preheat to 375°F (190°C).

2. In a 9x13-inch baking dish or oven-safe skillet, whisk together heavy cream, broth, gochujang, ketchup, garlic powder, and onion powder until smooth.

3. Break ramen noodles in half and submerge them in the sauce. Nestle frozen dumplings around the noodles so everything is coated.

4. Cover the dish tightly with foil and bake for 25 minutes, until noodles are tender and dumplings are almost cooked through.

5. Remove foil, stir noodles and sprinkle mozzarella cheese on top, and broil for 2–3 minutes until golden and bubbly.

6. Top with green onions, furikake, and chili crunch oil. Serve hot and creamy!

Oven-Baked, no stovetop required