Doenjang, a Korean fermented soybean paste is used in a variety of Asian dishes to provide a deep, umami flavor that is comparable to Japanese miso paste. I’ve experimented with using doenjang in other non-traditional uses before, and have loved the outcome, but how will it par in Italian food? Join as I attempt to make an Italian style pasta with a Doenjang tomato sauce and see if I can succeed at fusing these flavors!
Check out the video that explains the difference between San Marzano and San Marzano style tomatoes here: https://youtu.be/mMMFUKibW-c
30 Comments
That made me truely curious!
It would probably work better in a longer cooking meat based sauce or ragu (Bolognese style for example) over a meatless red sauce. You definitely got me thinking, and I think the chefs back in the day always saying to "salt the water like the sea" came from home cooks seriously under salting their pasta water(or not salting it at all, yikes!), then complaining that their pasta never had any flavor like they had in the restaurants.
Thanks for showing an experiment. It was interesting to see someone just tinker with an idea.
I think it's great that you are so open to exploring these sorts of fusions; it's one of the ways in which your love of cooking comes through most strongly. You have spoken of the 'third culture' culinary mindset before, as well as your recent video about the value of techniques over recipes (great, by the way) and they both shine through in videos like this.
Pronunciation is basically on point. Source: I'm mediocre at korean.
Having used various Asian chili pastes, miso, etc in Italian and Mexican dishes… playing around with all different ingredients is so fun!
Sambal Oelek in a pasta sauce is fantastic! Miso in slow cooked beef or pork shoulder with Mexican chilies is amazing!
Play around, find what works!
He was like, “I may not be on camera, but you’re still gonna know I’m here 😏” (BTW that was your fancy shmancy can opener thingy talking)
Could u please show us how u make hot and sour soup?
I think the tomato comparison video you referenced was made by Ethan Chlebowski. His videos are all great.
I remember one of the first video I watched on your channel was you eating Chinese dumplings with homemade Italian pesto ❤ as an Italian who lived in China I can just say: GENIUS! I sometimes find myself eating dumplings, pesto, some parmigiano magic and a fried egg on top. So, keep on experimenting Chef Kung 😊
Isn’t it quite energy wasteful to put a pot on a stovetop, that’s a lot bigger than the pot, because so much heat is not being used? Not being judgy, just really interested what’s your take on this! Love ur videos!!
the tomato comparison video was made by ethan chlebowski
Have you tried Mash Potato + Doenjang?
Basically just add together the following:
Mashed Russet Potatoes
Doenjang
Roasted Garlic (mashed) plus some of the garlic infused oil
Butter
Salt
Red chili flakes for some heat
And top with a generous pinch of bonito flakes
gotta love that Ethan Chlebowski plug
San bei ji aka 3 cup chicken probably the most famous Chinese dish that uses fresh herbs.
I mad this same discovery with Chinese doubanjaing. Something about fermented bean sauce with tomatoes and basil just do it for me 🤤
Asian & Italian cuisines have always been secret lovers, IMO. It's the shared appreciation noodles and condiments. Give me gochujang & bacon pasta any day of the week. Can't wait to try this
Cooking is knowing when something works but also knowing when something does not work. Appreciate your honesty. Nice session today.
bro just fucks with the shit, and I'm all in for it
maybe cut the basil chiffonading (not sure I'm using the word correctly) so it breaks more of the cells to get the flavor expression more intense.
The basic principles here sound a lot like zuppa forte, an amazing, old-school Neapolitan pasta dish that's built around pureed whole tomatoes, Calabrian chili paste and odds and ends of pork (or pancetta) that get to be really good friends and cook down into an almost-paste you toss with basil and pasta, or use as a soup base.
i put gochujang in conjunction with extra tomato paste in jarred pasta sauces (ie, vodka sauce) to give it extra depth and make it taste like it simmered for much longer, like a homemade sauce. i don't eat pasta very often at all hence the jarred sauces haha. proportionally, they been more convenient and better for me and my wife! i am adding doenjang to my list! this looks amazing to experiment with.
As long as it tastes good it belongs. What kind of dumb mentality is this?
Can we sub chinese doujiang instead of korean doenjang – it's basically the same..
just want to say your short ending is a breath of fresh air. all else aside, that was a plus that not many other youtubers do.
Samin Nosrat said salty as the sea. I trust her…
Pro tip for those who don’t have access to large amounts of fresh basil year round: Buy a very large amount of fresh basil and make a super concentrated basil oil using olive oil. Big batch of basil + Just shy of one quart olive oil over very low heat. Infuse until the basil reaches a very dark color (don’t burn!), strain and store in the fridge. Add about 1/4 cup to your pan when you start your sauce. Rapid stirring will infuse the oil in the sauce. It’s outstanding. You can also make oregano oil for pizza. These jars make excellent gifts.
Delicious pasta 😋
What about a guiness pie? Or coq au vin?
ooooooo u can opener tease u….