Creamy Doenjang Pasta

I love traditional Korean food with doenjang, but I thought this combination was disgusting. I don’t agree whatsoever that doenjang goes with pasta and milk, much less cheese. Thankfully I only wasted a little good Parmesan; this was a two-bite special that is going in the garbage.

Another Eric Kim smash! I topped this with chickpeas for protein and cooked mushrooms and leeks (was meal prepping a quiche while making this for dinner) and it helped round out the meal. Chili crisp on top and kimchi on the side — wonderful!

This was good, but I agree that the addition of gochujang would add to the flavor. Next time, I will cook the milk/doenjang mixture separately and then add to the al dente pasta.

I don't get the appeal of this recipe. It was very bland. I followed directions exactly.

Wife thought it smelled like fresh baked bread and I found it reminiscent of sourdough bread with the funkiness. I ended up adding some gochujang chili flakes late to add some heat. Would probably add it earlier to get the oils into the sauce.

Made to recipe. This dish is perfectly creamy and umami without being too rich. We had it again for a special occasion, and although this pasta doesn’t need anything else, we did add a ribeye steak and some green onions to garnish. Paired really well actually and am just disappointed that there will never be another meal I can make that will top this one.

Wow. Just wow. This will be my forever comfort pasta. I added extra cracked pepper at the end and subbed mirin for rice vinegar and a pinch of sugar. It was perfect.

Very good, will probably make again at some point. As I typically do, I used a skillet to boil the pasta, which uses less water and fits spaghetti better. Judging from some of the comments, I think the “large, wide pot” (as specified in Step 1) is crucial to the correct evaporation that thickens the sauce. I added a bit of blanched kale (boiled before the pasta) and some mushrooms, just because I needed to use them up. I also sautéed a little bit of garlic and some chili flakes in the butter.

Took me a while to get this right but I did and it’s addictive. I use whole fat milk and fettuccine, and sometimes I boil up some oyster mushrooms with the pasta. Is it only me but the portion sizes described here seem HUGE; I cut the recipe by 1/4 but still had leftovers.

delicious! be patient with the sauce it gets creamy and luscious. i was skeptical that it was going to come together but it was so good. it’s like alfredo meets carbonara meets funk (which YES is a good thing - some of the best foods are funky, misguided commenter)

Wow, this was delicious. I made a generous half batch to use up whipping cream I had. To make it more a complete meal, I lightly sautéed thinly sliced mushrooms with garlic in a separate sauté pan before adding in the liquids and par-pasta. About a minute before the pasta was done, I threw in some frozen chopped spinach. Ridiculously easy and delicious.

This was good! Topped with gochugaru, furikake, and a lot of black pepper. Might include the gochugaru in the cooking process next time.

I made half the recipe since it was for just me. I plated half. An hour later, I ate the rest cold. Make this.

The recipe as written is great I tried it and really enjoyed the pasta. I must say however, the method is so good and versatile when trying to create a creamy pasta. I used the method to make lemon ricotta pasta, but rather than make ricotta i used this method and it came out amazing.

I made this vegan by using Califia oat milk, Miyoko’s European butter, and nutritional yeast instead of parm. It was fast to make and super delicious. Husband who is an omnivore went for seconds. We also added some Korean red pepper flakes (gochugaru). Thanks for the creative recipe!!