These Asian roasted beets are paired with tea infused noodles and a bold red wine. Hints of sweet cocoa and spicy gochujang make it the perfect winter dish.
I recommend a ratio of 2 tea bags per cup of water used for cooking the noodles. The key is to add the tea bags to the boiling water before adding the noodles. Some noodles absorb the flavor of the cooking liquid more than others.
Add grilled pork or barbecue chicken to this dish to best complement the flavors of the asian roasted beets and the wine.
If you can’t find doenjang, you can opt for miso paste instead. I recommend red or white miso for this dish. This article is a great overview of the difference between the two.