Doenjang Pasta (Korean Soybean Paste Spaghetti)
Savory Korean fusion pasta made with doenjang, butter, and mushrooms. Umami-rich, simple, and ready in 15 minutes.
Ingredients
- 2 servings (6 oz / 180 g) spaghetti
- 1-1/2 tbsp Korean soybena paste (doenjang)
- 3 tbsp (45 ml) water
- 3 tbsp (42 g) butter
- 6 cloves garlic sliced
- 1/2 tsp chili flakes
- 9 oz (250 g) assorted mushroom shiitake, oyster, enoki, etc
- 1/4 cup (60 ml) white wine
- salt and pepper to taste if needed
- parmesan cheese (optional) freshly grated
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti (or your choice of long pasta) until al dente. Reserve ½ cup of the pasta water, then drain.
- Meanwhile, whisk together the doenjang with 2–3 tablespoons of pasta cooking water (or plain water) in a small bowl until smooth.
- In a large skillet, melt the butter over medium heat. Add the garlic slices, chili flakes, and cook gently until fragrant, about 1 minute. Do not let the garlic burn. Stir in the mushrooms and sauté for 2–3 minutes until just softened but still meaty in texture. Deglaze the pan with a splash of white wine (or broth), letting it bubble for 30 seconds to evaporate the alcohol.
- Pour in the loosened doenjang mixture and stir until it reduces slightly and coats the mushrooms. Add the drained pasta to the skillet and toss to combine. Use a splash of reserved pasta water as needed to help the sauce cling to the noodles.
- Taste and adjust seasoning if needed (doenjang is salty, so you may not need extra salt). Transfer to plates and finish with a light grating of Parmesan cheese, scallions, or chili flakes. Serve immediately.
Video
Nutrition
Calories: 90kcal | Carbohydrates: 15g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Cholesterol: 2mg | Sodium: 207mg | Potassium: 487mg | Fiber: 4g | Sugar: 5g | Vitamin A: 190IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 1mg