Description
Warm and nourishing vegan soybean paste stew, known as Doenjang-jjigae, is a traditional Korean dish made with fermented soybean paste, fresh vegetables, and tofu. This comforting stew is perfect for a wholesome meal, offering rich umami flavors, a slight spiciness, and a healthy boost from nutrient-dense ingredients. This recipe is quick to prepare and suitable for vegan diets, making it an excellent choice for anyone seeking a flavorful plant-based stew.
Ingredients
Scale
Broth and Base
- 4 cups Water or Vegetable Broth (Low-sodium options recommended)
- 2 tablespoons Doenjang (Fermented Soybean Paste) (Thick and rich for best flavor)
- 1 teaspoon Gochugaru (Korean Red Pepper Flakes) (Adjust to taste for spice preference)
- 3 cloves Garlic (Minced or granulated)
- 1 piece Ginger (Fresh or ginger powder substitute)
- 1 piece Kelp (Dashima) (Optional)
Vegetables
- 1 medium Zucchini (Can substitute with summer squash)
- 1 cup White or Brown Mushrooms (Shiitake or cremini also work)
- 1 cup Korean Radish or Daikon (Regular radish can be a substitute)
- 1 medium Onion (Thinly sliced)
- 2 whole Scallions (Sliced for garnish)
Protein and Finishing
- 14 ounces Firm Tofu (Cubed)
- 1 tablespoon Sesame Oil (Can substitute with canola oil)
Instructions
- Simmer the broth: Begin by bringing 4 cups of water or vegetable broth to a gentle simmer in a medium-sized pot over medium heat for about 5 minutes.
- Add soybean paste and spices: Whisk in 2 tablespoons of doenjang and 1 teaspoon of gochugaru. Stir until a rich brown color develops, about 1-2 minutes, allowing the flavors to meld.
- Add onion and radish: Add sliced onion and cubed Korean radish to the pot. Simmer for about 5 minutes until the radish becomes translucent and tender.
- Incorporate zucchini and mushrooms: Stir in sliced zucchini and mushrooms; cook for an additional 3-4 minutes to soften and release their flavors.
- Add tofu: Gently fold in cubed firm tofu and warm it through for about 2 minutes without breaking the cubes.
- Finish and serve: Turn off the heat and stir in sliced scallions and a splash of sesame oil to finish the stew. Serve hot for a comforting meal.
Notes
- Adjust gochugaru quantity to modify the spice level to your preference.
- For a deeper flavor, soak the kelp in water beforehand or use a vegetable broth base that includes seaweed.
- Use firm tofu to maintain shape; silken tofu may break apart easily in the stew.
- Substitute ingredients like zucchini with summer squash or use different mushrooms such as shiitake for varied tastes.
- This stew is naturally vegan and gluten-free if you use gluten-free soybean paste.
