Main ingredients 🥩
PastaZucchiniShiitake MushroomOnionGreen OnionStew TofuMinced GarlicDoenjangGochujangGochugaruCrab-flavored Stock CubeHeavy CreamFish SauceTruffle Oil
Striker Chef's Truffle Doenjang Cream Pasta
A one-pan pasta where savory traditional doenjang and luxurious truffle aroma meet heavy cream for perfect balance.
🙋 Recommended for
- ⭐ Those who want a spicy and savory flavor that cuts through the richness of traditional cream pasta.
- ⭐ Those who want to try a unique fusion dish with a fine dining feel at home.
Ingredients needed 🛒1 servings
- Pasta 100g
- Zucchini 1/4
- Shiitake Mushroom 1
- Onion 1/4
- Green Onion 1/2 stalk
- Stew Tofu 1/4 block
- Minced Garlic 1 tbsp
- Doenjang 1 tbsp
- Gochujang 1/2 tbsp
- Gochugaru a pinch
- Crab-flavored Stock Cube 1
- Heavy Cream 150ml
- Fish Sauce 1/2 tbsp
- Truffle Oil to taste
- Truffle Paste 1 tbsp
- Scallion a pinch
- Olive Oil to taste
Recipe 🍳
- Remove the seeds from the zucchini and julienne it thickly. Julienne the shiitake mushrooms and onion similarly.
- Cut the green onion in half lengthwise and julienne. Cut the tofu into large, bite-sized pieces with a fork.
- Heat olive oil in a pan, sauté minced garlic until fragrant, then add green onion and onion and sauté together.
- Once the vegetables are slightly softened, add zucchini and shiitake mushrooms and sauté until they are half-cooked.
- Add 1 tbsp doenjang, 1/2 tbsp gochujang, and a pinch of gochugaru, and sauté well with the vegetables.
- Add water and the crab-flavored stock cube. Once boiling, add pasta and cook for about 8 minutes until al dente.
- When the sauce is reduced, pour in the heavy cream and simmer to achieve a creamy consistency.
- Add the tofu, and season with fish sauce and truffle oil to your preference.
- Add the julienned scallions, toss lightly, then transfer to a plate. Top with truffle paste to finish.
- Julienne zucchini, shiitake mushrooms, onion, and green onion for easy eating with pasta.
- Sauté garlic and vegetables in olive oil, then add doenjang, gochujang, and gochugaru and sauté together.
- Pour in water and stock cube, then add pasta and cook until reduced.
- Add heavy cream and simmer, then season with tofu, fish sauce, and truffle oil.
- Mix in scallions, plate, and top with truffle paste to complete.
Cooking tips 💡
- It's best to remove the seedy part of the zucchini, as it becomes too mushy when cooked, and julienne the firmer outer part.
- Since this is a one-pan pasta, adjust the heat as the pasta cooks and the liquid reduces.
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