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)
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.
