Equipment
Ingredients
Pasta and Sauce
- 450 g spaghetti
- 480 ml milk
- 66 g doenjang
- 30 ml mirin
- 60 g unsalted butter
- 30 g parmesan cheese, grated
- 10 g salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 663 kcal
- Protein
- 23 g
- Carbohydrates
- 93 g
- Fat
- 21 g
- Fiber
- 13 g
- Sugar
- 10 g
- Sodium
- 1623 mg
- Saturated Fat
- 11 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 49 mg
- Potassium
- 599 mg
- Calcium
- 296 mg
- Iron
- 2.5 mg
- Magnesium
- 212 mg
- Phosphorus
- 531 mg
- Zinc
- 3.8 mg
- Vitamin A
- 199 mcg
- Vitamin D
- 1.6 mcg
- Vitamin E
- 1.3 mg
- Vitamin K
- 173 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 0.7 mcg
- Thiamin
- 0.48 mg
- Riboflavin
- 0.46 mg
- Niacin
- 5.3 mg
- Folate
- 61 mcg
- Water
- 120 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Fill a large pot with water and add 8g of salt. Bring to a boil over high heat.
Add the spaghetti to the boiling water and cook until it is 2 minutes shy of al dente (usually 8-10 minutes).
While the pasta cooks, whisk the milk, doenjang, mirin, and half of the black pepper in a medium bowl until the paste is fully dissolved.
Reserve 240ml (1 cup) of the pasta cooking water, then drain the noodles and return them to the pot.
Add the butter, the milk mixture, and 120ml (1/2 cup) of the reserved pasta water to the pot with the noodles.
Simmer the mixture over high heat, stirring constantly, for 5-7 minutes until the sauce thickens and coats the pasta.
Taste the pasta and add remaining salt if necessary.
Divide the pasta onto plates and garnish with grated parmesan cheese and the remaining black pepper. Serve immediately.
Chef's Notes
- For the best doenjang flavor, use a high-quality, aged doenjang. Its complexity will shine through in the sauce.
- Don't skip reserving the pasta water; the starch in it is crucial for emulsifying the sauce and achieving a creamy, cohesive texture without it becoming greasy.
- When simmering the sauce, constant stirring is key to prevent scorching and ensure the doenjang dissolves completely and evenly into the milk.
- Taste and adjust seasoning at the end. Doenjang can vary in saltiness, so the final salt addition is important for balance.
- Grate the parmesan cheese finely for a smoother melt into the sauce and a more delicate garnish.
Storage
Refrigerator: 3 days — Store in an airtight container. Sauce will thicken significantly when cold.
Reheating: Reheat on the stovetop over medium heat, adding a splash of milk to restore the creamy consistency.
Troubleshooting
Sauce is grainy or has clumps
Cause: The doenjang was not fully whisked into the milk before adding to the heat.
Fix: Vigorously stir the sauce while simmering to break up small clumps, though large clumps may remain.
Prevention: Ensure the milk and paste mixture is completely smooth before combining with the pasta.
Sauce is too thick or dry
Cause: The sauce was reduced for too long or the pasta absorbed the liquid.
Fix: Stir in the remaining reserved pasta water or an extra splash of milk 15ml at a time.
Prevention: Stop simmering as soon as the sauce coats the spoon.
Cultural Context
Doenjang jjigae, a hearty stew made with Korean fermented soybean paste, is a quintessential comfort food in Korea, often enjoyed as a staple in home-cooked meals. This recipe creatively reimagines doenjang's savory depth in a Western pasta format, bridging Korean culinary traditions with Italian pasta-making techniques.
