Doenjang Pasta (Korean Soybean Paste Spaghetti)

Doenjang Pasta (Korean Soybean Paste Spaghetti) is a savory Korean fusion dish where noodles are tossed in a buttery doenjang sauce with mushrooms, white wine, and Parmesan. It’s umami-packed, quick to make, and the perfect weeknight pasta recipe.

I was recently watching the hit K-drama Bon Appétit, Your Majesty, where the palace chef prepared a Western-style pasta with doenjang, Korea’s beloved traditional paste, for the king of the 1500s Joseon dynasty. That scene reminded me how naturally this deeply savory paste can cross cultural borders and inspire fusion cooking.

While doenjang pasta has become a familiar fusion dish among Korean home cooks, I wanted to explore my own take on it. The result was simple to put together, yet surprisingly full of flavor—exactly the kind of dish that feels both comforting and new.

Why Try Doenjang Pasta?

Doenjang pasta is proof that fusion doesn’t have to be complicated. The soybean paste delivers a deep, nutty savoriness that clings naturally to noodles.

Unlike cream-based Korean pastas, this version stays light, balanced, and deeply savory without adding any cream. It’s quick enough for a weeknight meal, yet flavorful enough to feel special.

If you’re interested in more Korean fusion pasta recipes, try my kimchi olive pasta, a Korean–Greek twist with briny, tangy flavors, or my kimchi tomato spaghetti, a simple but bold take on East-meets-West comfort food.

Ingredient Notes & Tips

Doenjang (된장): Doenjang (된장): Similar to miso but usually bolder, saltier, and more rustic. Its nutty depth is the backbone of this pasta. Choose a good-quality Korean brand for authentic flavor. If you’re new to it, start small and adjust—it can be intense, but that’s what makes the dish.

Pasta: Long noodles like spaghetti, linguine, or bucatini hold the sauce best. I’ve tested this recipe with both dried and fresh pasta; dried pasta gives the right chew to balance doenjang’s richness.

Butter + Garlic: A touch of butter rounds out the boldness of doenjang. I prefer gently infusing sliced garlic (not minced) in butter. It gives the sauce a mellow aroma without burning or turning bitter.

Mushrooms: My favorite mix is shiitake, oyster, and enoki for layered flavor and texture, but any mushroom works. Mushrooms naturally echo doenjang’s umami, which is why they pair so well here.

White Wine: A splash helps deglaze the pan after sautéing mushrooms and adds subtle brightness to the sauce. If you don’t cook with alcohol, substitute with vegetable broth or even a little pasta water.

Parmesan Cheese (optional): Not traditional in Korean cooking, but a light sprinkle ties the Italian and Korean elements together. Its nutty, salty notes enhance doenjang’s depth without overpowering it.

How to make doenjang pasta with mushroom

This pasta comes together quickly, but a few small steps make all the difference in flavor and texture:

Doenjang Base with Butter and Garlic: Loosen the doenjang with a little water so it blends smoothly, then build the base by gently infusing butter with garlic (and a pinch of chili flakes if you like heat).

Mushrooms + Wine: Sauté mushrooms just until softened so they keep some bite. A splash of white wine at this stage deglazes the pan before the doenjang goes in.

Doenjang Sauce + Finish: Stir in the loosened doenjang mixture and let it reduce slightly, then toss in the pasta. A splash of pasta water helps the sauce cling to the noodles. Finish with freshly grated Parmesan to tie the Korean and Italian flavors together.

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