Umami-Rich Korean Doenjang Pasta with Gochujang Cream
This unique pasta dish blends the deep, savory notes of doenjang with the creamy heat of gochujang, resulting in a bold and satisfying meal.
Preparation
Get these tasks done before you start cooking.
Marinating the Doenjang Sauce
- 1
Combine ingredients
In a small bowl, combine doenjang, soy sauce, sesame oil, minced garlic, and sugar.
- 2
Let it rest
Mix until smooth and let it sit for 10 minutes to marry the flavors.
Preparing the Gochujang Cream Sauce
- 1
Heat oil
Heat olive oil in a saucepan over medium heat.
- 2
Cook gochujang
Add gochujang and stir for 2-3 minutes.
- 3
Combine with cream
Pour in heavy cream and stir continuously until well combined.
Tip: Ensure the cream doesn’t boil to prevent curdling. Pro Tip: Use a non-stick pan to prevent sticking as it reduces.
How to Make Umami-Rich Korean Doenjang Pasta with Gochujang Cream
Total time: 1 h · Yields 4 servings
- 1
Boiling the Pasta
Cook the spaghetti in salted boiling water until al dente.
- 2
Finishing the Gochujang Cream
Add butter to the cream sauce, reducing it until slightly thickened.
- 3
Combining Sauces with Pasta
Toss the cooked pasta with doenjang sauce, then mix with gochujang cream until evenly coated.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
You can prepare both sauces a day in advance, but cook the pasta fresh for best texture.
Can I use a non-dairy cream substitute?
Yes, coconut cream or oat cream can be used for a dairy-free option.
Can I adjust the heat level?
Yes, add more or less gochujang to suit your heat preference.
What pasta shapes work best?
Long pastas like spaghetti, linguine, or fettuccine are ideal for this dish.
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