A unique East-meets-West pasta that blends savory doenjang, soy sauce, and garlic with tender mushrooms and al dente noodles. Finished with green onion and parmesan, this umami-rich fusion dish is comforting, bold, and unexpectedly addictive—a perfect choice for a quick, flavorful meal with a Korean twist.

Try this recipe from W Table.

Ingredients:

  • 100 grams button mushrooms (can substitute with other mushrooms)
  • 180 grams pasta noodles
  • 1/2 tablespoon soy sauce
  • 1/2 teaspoon doenjang (Korean soybean paste)
  • 1/4 cube chicken stock
  • 1 teaspoon sugar
  • 5-6 cloves garlic
  • 1/6 green onion
  • 2-3 peperoncino (can substitute with green chile pepper)
  • Black pepper
  • Olive oil
  • 1 cup pasta water
  • Parmesan cheese
  • Chopped green onion

(Serves 2-3)

Instructions:

Boil the pasta in salted water for 10 minutes, then drain. Reserve 1 cup of the pasta water.

Slice the mushrooms and garlic. Thinly slice the green onion.

Heat a pan with a little oil and stir-fry the garlic, green onion and peperoncino.

Add the mushrooms and stir-fry, then add the cooked pasta, reserved pasta water, chicken stock, soy sauce, doenjang and sugar. Stir until the sauce coats the noodles.

Once the sauce is absorbed, turn off the heat and sprinkle with chopped green onion and black pepper.

Serve the pasta on a plate and sprinkle with parmesan cheese to taste. Enjoy!

[Source: W table]