Raymon Kim's Mushroom Doenjang Cream Pasta
A rich, thick, savory mushroom pasta made by sautéing Korean soybean paste in butter and cream—no cheese needed for deep umami flavor.
Ingredients needed 1 servings
Recipe
Cooking tips
- Sautéing doenjang in oil first eliminates its characteristic bean curd smell and enhances its nutty, protein-rich aroma and deep umami.
- Always lower the heat or turn it off before adding cream to prevent curdling and oil separation.
- Replace butter with oat milk or almond milk and skip butter entirely for a lactose-free or vegan version of this dish.
Recommended for
- Those seeking a rich, savory cream pasta without greasiness.
- People who want deep, hearty thickness without cheese.
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