Doenjang Jjigae (Korean Soybean Paste Stew)
A veggie and tofu loaded savory Korean soybean paste stew. Perfect for the winter or summer months… yummy year-round!
- Author: Caroline Phelps
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4 1x
- Category: Vegan
- Method: Simmered
- Cuisine: Korean
- 4 cups water (or dashi broth)
- 3 tablespoons doenjang (Korean fermented soybean paste) or miso paste (I use awase miso which is a mix of white and red miso paste)
- 3 garlic cloves, minced
- 1 2-inch piece dried kelp (seaweed)
- 2 teaspoons Korean chili pepper flakes (gochugaru)
- 1 large zucchini, cut into half moon slices
- 1 medium onion, diced
- 1 cup button mushrooms, quartered
- 1 cup Korean radish or daikon, cut into thin half moon slices
- 1 block (12-14oz) tofu (medium or firm), cubed
- 4 scallions, chopped
- 1 Korean chili pepper or jalapeño, thinly sliced (optional)
- Cooked rice, to serve with (optional)
- In a pot over medium heat, add water, soybean paste, garlic, dried kelp, and Korean chili pepper flakes, and bring to a boil.
- Add zucchini, onion, mushrooms, radish, tofu and chili pepper, and bring to a boil.
- Lower heat to medium-low and simmer until all the vegetables are cooked – about 15 minutes.
- Do a taste test – adjust flavor by adding 1 or 2 tablespoons of soybean paste if needed.
- Pull the kelp out, divide into serving bowls, top with scallions and serve with rice.
Leftovers of this doenjang jjigae recipe will keep in the fridge for 2-3 days.
Keywords: Korean, vegan, vegetarian, stew, spicy tofu soup