If you are craving something warm and comforting, this Vegan Doenjang Jjigae is for you! Full of flavors, quick and easy to make.
- 500 ml water
- 1 small onion
- 3 cloves garlic
- 2 tbsp doenjang (Korean soybean paste)
- 1 tbsp gochujang (Korean red pepper paste)
- 1 zucchini
- 150 g white mushroom (or cremini mushroom)
- 100 g enoki mushroom
- 1/2 block (200g) medium or firm tofu
- Cooked rice
- 2 stalks green onion
- Thinly slice the onion, garlic, zucchini, and white mushroom. Chop your tofu into square cubes. Cut the ends off the enoki mushroom and separate into bunches.
- Add water to a pot and bring to a boil. Add in the chopped onion and garlic.
- In a small bowl, add the doenjang (Korean soybean paste), gochujang (Korean red pepper paste) with 3 tbsp water. Mix well to combine.
- Add the mixture to the water, followed by the chopped zucchini and the two types of mushroom. Bring to a boil and simmer for 10 minutes.
- Chop the green onion for garnish. In the last 10 minutes, add in the tofu cubes and green onions. Mix well and turn off heat.
- Serve the Doenjang Jjigae with a bowl of warm rice!
Other ingredients you can use in the soybean stew are potatoes, carrots, or other types of mushrooms.
If you cannot handle spice well, use half of the recommended gochujang.
It keeps well in the fridge for up to 4 days, but the vegetables will get more soggy over time!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: stovetop
- Cuisine: Korean
Keywords: soup, stew, soybean paste, korean, vegan korean food