Recipe type: Lunch
Cuisine: Korean
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
A very quick and easy, super healthy Korean vegan stew. Doenjang Jjigae is made with soybean paste, vegetables and fresh tofu.
What You'll Need
  • 4 Cups Water
  • 2 X 2cm2 Pieces of Kelp
  • 400g Potatoes, chopped into small square pieces
  • ½ Onion, Chopped
  • 7 tbsp Doenjang
  • 2 tbsp Gochugaru (Korean Red Pepper Powder)
  • 1 tbsp Garlic, Mashed
  • ⅓ Cup Vegan Kimchi
  • 4 Small White Mushrooms, chopped in quarterly
  • ½ Courgette / Zucchini
  • 500g Fresh Firm Tofu, chopped into small pieces
  • 2 Spring Onions, Finely Chopped
  • 2 Chillies - optional
How to Make It
  1. Heat a pan over a high heat and pour in the water, add the kelp and potatoes. When the potatoes are half cooked, take the kelp out.
  2. Add the onion to the pan and cook it for another minute.
  3. Add the Doenjang, Gochugaru and the garlic. Add the vegan kimchi and bring to the boil.
  4. Add the mushrooms and courgette/zucchini and cook for around 30 seconds.
  5. Add the tofu, the spring onions and the chillies. Cook them until the tofu has softened a little. It takes only 1-2 minutes depending on the strength of your stove. Enjoy!
Recipe by Gilded Gingerbread at