Vegan Doenjang Jjigae (Korean soybean paste stew)
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.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Korean
- Diet: Vegan
Ingredients
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2 tablespoons Korean soybean paste (doenjang)
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1 ½ cups water
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2 teaspoons Korean red pepper flakes (gochugaru), optional
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3 cloves garlic, minced
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½ block medium to firm tofu, cubed
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1.5 ounces enoki mushrooms (or 2–3 ounces button mushrooms)
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½ large onion, chopped
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1 jalapeño or serrano pepper, sliced, optional
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½ zucchini, chopped
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2 green onions, chopped
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Cooked rice, for serving
Instructions
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Prep the vegetables - Cut zucchini, mushrooms, and onion into bite-sized pieces. Mince the garlic, chop the green onion, and cut tofu into cubes. Slice the jalapeño if using.
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Make the base - Bring the water to a boil in a medium pot. Stir in the doenjang, minced garlic, and gochugaru (if using) until fully dissolved.
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Cook the hearty ingredients - Add tofu, mushrooms, and onion. Return to a boil and cook until the vegetables begin to soften, about 5 minutes.
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Add quick-cooking vegetables - Stir in zucchini, jalapeño (if using), and green onion. Simmer for another 3–4 minutes, until the zucchini is tender.
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Serve - Ladle into bowls and serve hot with steamed rice.
Notes
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Adjust the amount of gochugaru and jalapeño to control the spice level.
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Store leftovers in the fridge for up to 4 days. The stew will thicken as it sits, so add a splash of water when reheating to restore the consistency.
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For more guidance, see the Helpful Tips section above.
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Browse my Korean Recipes category for ideas on what to serve alongside this stew.
