"This pasta recipe leans into the funky, salty flavor of doenjang, a Korean soybean paste whose pungency is an absolute pleasure. We are having a creamy doenjang pasta. This dish is inspired by Korean takes on Italian pasta, which means, instead of cream, there's milk. Doenjang is a fermented soybean paste Korean. It's not miso. It's not gochujang. It's doenjang. It's much saltier and funkier than miso."
"It's important to take out the pasta way before al dente. You're not cooking it too far because you're gonna finish cooking it in the milk mixture. Doenjang has its own cheesiness that's incredible. It just makes you think of very deep, savory flavors that have been unlocked on your tongue that you've never had before. That's why you should make this. This pasta recipe leans into the funky, salty flavor of doenjang, a Korean soybean paste whose pungency is an absolute pleasure."
Doenjang, a fermented Korean soybean paste, provides a salty, funky, and deeply savory base for a creamy pasta that uses milk instead of cream. The recipe emphasizes removing pasta well before al dente because the noodles finish cooking in the milk mixture. Doenjang differs from miso and gochujang by being much saltier and funkier and contributes an almost cheesy umami character. The milk-based sauce carries the paste's pungency without overwhelming, unlocking layered savory flavors on the tongue. The combination creates an unexpected Korean-inspired take on Italian pasta that highlights fermentation-driven depth and richness.
Read at www.nytimes.com
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