Vegan Doenjang Jjigae is a comforting, hearty stew using Korean soybean paste, vegetables, and tofu! It’s packed with flavors yet so easy and quick to make!
What is Doenjang Jjigae?
Doenjang Jjigae (Korean Soybean Paste Stew) is a traditional Korean soup using soybean paste as the primary ingredient. It is comforting and versatile, using a variety of ingredients such as vegetables, meat, or seafood. This vegan version captures the authentic Korean flavors while omitting meat, seafood and using tofu instead.
Why you’ll love this Vegan Doenjang Jjigae recipe?
This recipe is:
- Hearty and comforting
- Healthy and nourishing
- Quick and easy to make
- Uses pantry friendly, accessible ingredients
It’s the perfect recipe for cold winter days, it’s nourishing, packed with flavors and good for your soul! Enjoy this with a bowl of warm rice to warm you up!
Ingredients and substitutes
The main component of the Vegan Doenjang Jjigae are Doenjang soybean paste, which you can get at most Asian supermarkets. I like to combine this with a bit of gochujang for extra heat, or you can use some Korean red pepper paste (gochugaru) instead!
The vegetables in the stew are:
- Mushrooms: I use a combination of white and enoki mushroom
- Green onions
Feel free to use any vegetables you have on hand, for example carrots, napa cabbages, potatoes or other types of mushroom.
I used medium or firm tofu because it absorbs the flavors of the soup very well and has a great texture. If you don’t like tofu, you can use cooked beans, chickpeas, peas, or a type of mock meat.Print
If you enjoyed this recipe, also check out my other Korean recipes:
- Kimchi Jjigae – Korean Kimchi Stew (Vegan)
- Rice Paper Tteokbokki (Vegan)
- Bibim-guksu (Korean Spicy Cold Noodles)