Vegan Doenjang Jjigae (Korean soybean paste stew)

Name: Vegan Doenjang Jjigae (Korean soybean paste stew)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Korean
Ingredients: 2 tablespoons Korean soybean paste (doenjang); 1 ½ cups water; 2 teaspoons Korean red pepper flakes (gochugaru), optional; 3 cloves garlic, minced; ½ block medium to firm tofu, cubed; 1.5 ounces enoki mushrooms (or 2–3 ounces button mushrooms); ½ large onion, chopped; 1 jalapeño or serrano pepper, sliced, optional; ½ zucchini, chopped; 2 green onions, chopped; Cooked rice, for serving

Jump to Recipe

Vegan doenjang jjigae is a Korean soybean paste stew packed with vegetables and savory flavor. A healthy, comforting soup that’s easy to make at home.

doenjang jjigae with other korean side dishes and rice.

When I was a vegetarian, this vegan doenjang jjigae was my go-to dish whenever I craved Korean comfort food. My maternal grandfather’s daily meals always included doenjang jjigae (made without meat or seafood), kimchi, and rice — so I grew up knowing this Korean soybean paste stew could be completely vegan and still taste authentic.

Why You’ll Love This Recipe

Rich, savory flavor – Deep umami from Korean soybean paste (doenjang) makes this stew comforting and satisfying.
Naturally vegan – This vegan doenjang jjigae skips the meat and seafood but keeps all the traditional taste.
Quick and simple – Ready in about 30 minutes with minimal prep.
Healthy comfort food – Packed with fresh vegetables and plant-based protein.

photo of a store-bought doenjang (soybean paste).

Ingredients in Vegan Doenjang Jjigae

Doenjang (Korean fermented soybean paste): The star ingredient that gives this stew its deep, savory flavor. You can find it at any Korean grocery store - just be sure you’re picking up doenjang, not ssamjang (Korean dipping sauce) or gochujang (Korean red pepper paste). If you don’t live near an Asian market, it’s easy to order online. Learn more about this staple in my Korean Pantry Essentials post. Curious how it compares to Japanese miso? I cover that in my Japanese Pantry Essentials guide.
Water or vegetable broth – For a deeper flavor, you can simmer dried mushrooms and/or dried kelp to make a quick vegan dashi. However, this recipe is meant to be simple and approachable, so plain water works perfectly.
Common vegetables – Minced garlic, green onion, onion, and zucchini are the most popular additions to this stew.
Optional vegetables – Mushrooms (I love enoki, but button mushrooms work well), hot peppers like jalapeño or serrano, and daikon (Korean radish) add extra depth if you have them. Adding small diced potatoes will also add savory depth and help thicken the broth.
Protein – Tofu is almost always used in doenjang jjigae, vegan or not. It’s the protein component of the soup and my favorite part! Use medium to firm tofu so it holds its shape in the hot broth.

ingredients for the stew - zucchini, minced garlic, tofu, jalapeno, green onion, onion, gochugaru, enoki mushroom, and doenjang.

How to Make Vegan Doenjang Jjigae

Prep the vegetables – Cut zucchini, mushrooms, and onion into bite-sized pieces. Mince the garlic, chop the green onion, and cut tofu into cubes.
Cook the hearty ingredients – Add tofu, mushrooms, and onion. Return to a boil and cook until the vegetables begin to soften.
Make the base – Bring water or vegetable broth to a boil in a medium pot. Stir in the Korean fermented soybean paste (doenjang), minced garlic, and Korean red pepper flakes (gochugaru), if using, until the paste is fully dissolved.
Add quick-cooking vegetables – Stir in zucchini and any other quick-cooking vegetables. Simmer until everything is tender.
Serve – Ladle into bowls, garnish with green onion, and serve hot with steamed rice.

doenjang dissolved in water with garlic and gochugaru in a black clay pot.

tofu and enoki mushroom added to the base soup.

Helpful Tips

Control the heat/spiciness - If you’re not a fan of spicy food, omit the gochugaru (Korean red pepper flakes) and jalapeño.
Add hearty vegetables first - If using daikon or potato, add them right after the doenjang so they have time to soften before adding the other ingredients.
Dissolve the paste first - Stir the doenjang into boiling water or broth before adding vegetables so the flavor distributes evenly.
Clay pot optional - A clay pot keeps the stew hot longer, but it’s not required.
Storage - The stew will keep in the fridge for up to 4 days. You can freeze it, but the tofu texture will change once thawed.
Reheating - If the tofu and vegetables have absorbed some broth, just add a splash of water when reheating.

three photos of making the stew - soup base, with gochugaru, and with tofu.

Vegan Doenjang Jjigae: Common Questions Answered

What is doenjang jjigae?

Doenjang jjigae is a Korean stew made with fermented soybean paste (doenjang), vegetables, tofu, and broth. It’s heartier than doenjang guk (soybean paste soup), which is lighter, less concentrated in flavor, and often served as a side soup with rice.

Is doenjang jjigae spicy?

It can be, depending on how much gochugaru (Korean red pepper flakes) and other chili peppers you add. I usually add about 2 teaspoons of gochugaru and one sliced jalapeño for a medium heat level. With that being said, you can make it mild by omitting or adjusting these ingredients to your taste.

Can I make vegan doenjang jjigae ahead of time?

Yes. The flavor deepens after a day in the fridge. Store for up to 4 days and reheat gently before serving. The stew will thicken as it sits, so add a splash of water when reheating to bring it back to your desired consistency.

This vegan doenjang jjigae is hearty, comforting, and packed with bold Korean flavors - perfect for a cozy meal with steamed rice. For more Korean comfort food, browse my full Korean Recipes collection, or pair this stew with my Vegan Kimchi for a simple, satisfying meal at home.