Miso and Doenjang Noodles

Living in New York City we have access to all of the best and most unique ingredients, which has inspired my love of cooking international dishes. One of the ingredients that I’ve fallen in love is Doenjang. Doenjang is a fermented Korean bean paste that is so uniquely delicious. It’s savory and a bit funky and so damn good. If you don’t have access to ingredients like Doenjang and Gochugaru (Korean red pepper flakes) in your local store you can buy them on Amazon of H-Mart and have them shipped directly to you.

• 1/4 cup creamy peanut butter

• 2 tablespoons Doenjang

• 1 tablespoon white miso paste

• 1 1/2 tablespoons Gochugaru (or other spicy red pepper flake)

• 1/4 cup soy sauce

• 1 teaspoon Grated garlic

• 1 teaspoon Grated ginger

• 1/2 teaspoon kosher salt

• 1/2 teaspoon freshly cracked black pepper

• One bundle of Korean knife cut noodles

• 1 cup sliced cucumber

Whisk together the peanut butter, Doenjang, miso paste, Gochugaru, soy sauce, garlic, ginger, salt and pepper and set aside.

Bring a pot of water to a boil and cook the noodles according to the package directions. Before draining, reserve a bit of the cooking liquid, then strain and toss with the peanut butter mixture. If the pasta is dry, add a bit of the cooking water to thin it out.

Transfer to a serving dish and top with the sliced cucumber. Serve warm or at room temperature.