Vegan Doenjang Jjigae


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Vegan Doenjang Jjigae is a hearty Korean stew made with tofu, fermented soybean paste, and different kinds of vegetables. This dish is hearty, tasty, and perfect for a cozy meal on a cold day.

Ingredients:
  • 1 block tofu, diced
  • 2 cups water or vegetable broth
  • 2 tablespoons doenjang Korean soybean paste
  • 1 small onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 small zucchini, sliced
  • 1 medium potato, diced
  • 1 cup sliced mushrooms
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon gochujang Korean red pepper paste
  • 2 green onions, chopped
  • 1 tablespoon toasted sesame seeds, for garnish

Instructions:

In a pot, heat sesame oil over medium heat

Add minced garlic and sliced onion, saut until fragrant

Stir in diced potato and zucchini, cook for 2-3 minutes

Add sliced mushrooms and diced tofu, cook for another 2 minutes

Pour in water or vegetable broth, bring to a simmer

In a small bowl, mix doenjang, soy sauce or tamari, and gochujang with a bit of water to form a smooth paste

Add the paste to the simmering pot, stir well

Let the stew simmer for 10-15 minutes until the vegetables are tender

Taste and adjust seasoning if needed

Garnish with chopped green onions and toasted sesame seeds before serving


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