Doenjang cream gravy

Douse your Thanksgiving dinner with this comforting and familiar -- but slightly surprising -- all-purpose brown gravy. Adding doenjang, the Korean fermented soybean paste, to a classic gravy gives it a deep umami flavor with boozy, wine-like notes, and a splash of cream at the end rounds out the savoriness. If you can't find doenjang, then white or red miso works in a pinch. Additional gamchil mat (the Korean term for savoriness) comes in the form of Worcestershire sauce, though soy sauce tastes great as well.