Corn Butter Doenjang Pasta- made with garlic chips cooked in brown butter, frozen corn and Korean doenjang soybean paste for flavor. Recipe in comments!
Corn Butter Doenjang Pasta- made with garlic chips cooked in brown butter, frozen corn and Korean doenjang soybean paste for flavor. Recipe in comments!
I made this Korean fusion doenjang pasta with corn, doenjang paste, and garlic chips cooked in brown butter. The fresh green onions and basil leaves add freshness and cut through the rich brown-butter sauce.
This is a favorite simple and budget meal of mine- it tastes good, the ingredients are simple, and it’s quick to make. If you don’t have Korean doenjang soybean paste, just use a dollop of miso or a splash or soy sauce!
Ingredients SERVES 1 * 2.8 oz pasta (80g) * 2 tbsp butter (25g) unsalted * ½ cup corn (60g) I used frozen corn * 1 tbsp doenjang can substitute with a dollop of miso or a splash of soy sauce * 2 garlic cloves, sliced * green onions * basil
Instructions 1. Cook 2.8 oz pasta according to package instructions. Around 3-5 minutes before the pasta is done, add ½ cup frozen corn (or cook according to package instructions) to the pasta. Turn the heat up and place a lid on because the frozen corn will bring down the water’s temperature. 2. As the pasta cooks, slice two garlic cloves. Add 1 tbsp doenjang into a small bowl. 3. Make the brown butter (approx. 5 minutes) by adding 2 tbsp butter into a stainless steel pan and heat on low. Cook brown butter low and slow with patience. Swirl the pan occasionally until the surface is sizzling and completely foaming. Transfer sliced garlic cloves into the foaming butter and stir occasionally until the butter color beneath the foam turns brown. Immediately pour into the bowl of doenjang and stir. 4. Drain pasta and corn. Transfer to saucepan used to cook brown butter. Season with black pepper. Pour brown butter-doenjang mixture on top. Stir. 5. Garnish with chopped green onion and fresh basil leaves. Serve.
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RECIPE LINK: https://londonishungry.com/corn-butter-doenjang-pasta/
I made this Korean fusion doenjang pasta with corn, doenjang paste, and garlic chips cooked in brown butter. The fresh green onions and basil leaves add freshness and cut through the rich brown-butter sauce.
This is a favorite simple and budget meal of mine- it tastes good, the ingredients are simple, and it’s quick to make.
If you don’t have Korean doenjang soybean paste, just use a dollop of miso or a splash or soy sauce!
Ingredients
SERVES 1
* 2.8 oz pasta (80g)
* 2 tbsp butter (25g) unsalted
* ½ cup corn (60g) I used frozen corn
* 1 tbsp doenjang can substitute with a dollop of miso or a splash of soy sauce
* 2 garlic cloves, sliced
* green onions
* basil
Instructions
1. Cook 2.8 oz pasta according to package instructions. Around 3-5 minutes before the pasta is done, add ½ cup frozen corn (or cook according to package instructions) to the pasta. Turn the heat up and place a lid on because the frozen corn will bring down the water’s temperature.
2. As the pasta cooks, slice two garlic cloves. Add 1 tbsp doenjang into a small bowl.
3. Make the brown butter (approx. 5 minutes) by adding 2 tbsp butter into a stainless steel pan and heat on low. Cook brown butter low and slow with patience. Swirl the pan occasionally until the surface is sizzling and completely foaming. Transfer sliced garlic cloves into the foaming butter and stir occasionally until the butter color beneath the foam turns brown. Immediately pour into the bowl of doenjang and stir.
4. Drain pasta and corn. Transfer to saucepan used to cook brown butter. Season with black pepper. Pour brown butter-doenjang mixture on top. Stir.
5. Garnish with chopped green onion and fresh basil leaves. Serve.
RECIPE LINK: https://londonishungry.com/corn-butter-doenjang-pasta/
Looks good in a pic.
Yummmmm
where’s my cute korean husband that cooks me korean dinners 😭
Omg i am for sure making this!
Must try this one
Wow
I have a love hate relationship with brown butter. I love it, but I hate that I tend to burn it 😭😭😭