Korean

This Korean-Italian fusion pasta is a weeknight game-changer: spicy gochujang, funky kimchi, and earthy mushrooms tossed with pasta in a creamy, emulsified sauce. Instead of butter, the sauce uses toasted sesame oil and neutral oil for richness, creating a nutty, aromatic base that pairs perfectly with Korean flavors. The result is creamy, spicy, tangy, and deeply umami—a dish that’s both comforting and exciting. It comes together in the time it takes to boil pasta. ...

This Korean doenjang jjigae (된장찌개) is a hearty, soul-warming stew built on the foundation of fermented soybean paste. Traditionally made with tofu and vegetables, this version uses white kidney beans for extra heartiness and protein. The doenjang provides deep, funky, savory umami that’s balanced by aromatics, mushrooms, and fresh vegetables. It’s the kind of comforting one-pot meal that Korean families eat regularly—simple, nourishing, and deeply satisfying. Serve with steamed rice and kimchi. ...