Noodles · Korean home cooking

Mushroom doenjang-butter udon

Name: Mushroom doenjang-butter udon
Total time: 20 min
Yield: 2
Cuisine: Korean
Ingredients: Fresh or frozen udon noodles; Button mushrooms; Garlic; Unsalted butter; Korean doenjang soybean paste; Soy sauce; Reserved noodle cooking water; Spring onion

Chewy udon and golden mushrooms tossed in a glossy Korean soybean-paste butter sauce. This quick fusion noodle dish uses a little doenjang for deep flavor, with an exact white-miso alternative.

20 min2 servings4 stepsDifficulty: Easy

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

Fresh or frozen udon noodles2 packs of 200 gOriginal quantity: 400 g
Substitute available
If Fresh or frozen udon noodles is unavailable

Use instead
Dry spaghetti

Substitute quantity
½ of a 360 g packReference quantity: 180 g

Boil according to the packet until just tender; reserve the listed 90 ml cooking water, then drain and follow the sauce steps. Cooking may take 8–12 minutes. The texture will be different.
Button mushrooms½ of a 200 g packOriginal quantity: 100 g
Essential
Needed for the flavor and texture of this version. Use the listed amount.
Garlic2 cloves
Essential
Needed for the flavor and texture of this version. Use the listed amount.
Unsalted butter2 level tablespoonsOriginal quantity: 28 g
Substitute available
If Unsalted butter is unavailable

Use instead
Olive oil

Substitute quantity
2 level tablespoonsReference quantity: 30 ml

Use this instead of the butter, not in addition. Warm the oil without smoking and follow the same garlic or mushroom step. The sauce will have less buttery flavor.
Korean doenjang soybean paste2 small teaspoonsOriginal quantity: 12 g
Substitute available
If Korean doenjang soybean paste is unavailable

Use instead
White miso paste

Substitute quantity
1 level tablespoonReference quantity: 18 g

Replace the 2 teaspoons doenjang with this amount. Dissolve it in the listed noodle water. The flavor is milder; leave out the optional soy sauce initially and taste before adding any.
Soy sauce1 small teaspoonOriginal quantity: 5 ml
Optional
May be omitted. Skip only preparing and adding this ingredient; keep the other quantities unchanged.
Reserved noodle cooking water½ small paper cupOriginal quantity: 90 ml
Essential
Needed for the flavor and texture of this version. Use the listed amount.
Spring onion1 stalk
Optional
May be omitted. Skip only preparing and adding this ingredient; keep the other quantities unchanged.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

Step 1

Slice 100 g mushrooms and 2 garlic cloves. Chop the optional spring onion. Bring a pot of water to a boil. Cook 400 g udon according to the packet, separating the strands gently. Before draining, reserve ½ small paper cup cooking water, 90 ml. Do not rinse the hot noodles.
Step 2

Melt 2 level tablespoons butter in a wide pan over medium heat. Add the mushrooms and cook for 4–5 minutes, stirring, until their moisture evaporates and the edges turn golden. Add the sliced garlic and stir for 30 seconds without browning it.
Step 3

Stir 2 small teaspoons doenjang with the reserved 90 ml noodle water in a small bowl until mostly smooth. Pour it into the mushroom pan. Simmer gently for 1 minute, stirring and scraping the bottom. Small soybean pieces in doenjang are normal; the sauce should stay fluid.
Step 4

Add the drained udon and toss over low heat for 1–2 minutes until hot and evenly coated. Taste before adding the optional 1 small teaspoon soy sauce; omit it if the paste is already salty enough. Turn off the heat, add the optional spring onion and serve immediately.

03 / Enjoy your meal

Finished dish

Helpful tips

For 2 servings. The paper cup holds 180 ml; use half for 90 ml. 1 level tablespoon = 15 ml; 1 small teaspoon = 5 ml. Contains wheat, soy and milk; check noodle and paste labels. This mushroom version is a Korean fusion adaptation, not a traditional udon recipe. Best served fresh. Refrigerate within 2 hours at 4°C or below, use within 24 hours and reheat once until steaming throughout.

Enjoy every bite

How to enjoy it

Serve as soon as the noodles are coated, before they absorb all the sauce. A crisp cucumber side or a small steamed egg dish balances the rich mushroom and butter flavors.