Shrimp Scampi Udon With Doenjang Butter Sauce

At Italian American restaurants, my family always ordered pastas heartened with garlicky seafood broth. Both linguine alla vongole and shrimp scampi were favorites among my clan, as they weren’t too far off from all of the full-flavored Korean ways we’d enjoy the fruits of the sea. This riff uses chubby udon noodles, soy sauce, and a dab of assertive Korean doenjang in the butter sauce. If you can’t find doenjang (fermented soybean paste), double up on a light miso instead. My very favorite udon to cook with are the frozen Sanuki udon blocks (such as from the Shirakiku brand); do not overcook them or forget to reserve some udon cooking water for the sauce to ensure the glossiest results.