VEGAN DOENJANG JJIGAE (KOREAN SOYBEAN PASTE STEW)
Vegan Doenjang Jjigae (Korean Soybean Paste Stew) 야채 된장찌개
A very quick and easy, super healthy Korean vegan stew. Doenjang Jjigae is made with soybean paste, vegetables and fresh tofu. It has anti-aging and anti-cancer properties, Vitamin A, Vitamin C and tons of minerals. There are variations of this stew with pork, beef or seafood, but, I love the vegan version.
Watch My Easy Vegan Doenjang Jjigae Recipe Video (1m 59s)
Doenjang is made of 100% soybean and brine. It is slightly different from Japanese Miso as Miso is made with soybean, koji, salt as well as rice, barley or other ingredients due to the Japanese humid climate. Doenjang tastes richer and thicker than Miso. I love Miso soup but definitely prefer Doenjang if I have both in front of me to choose over.
Miso is much more widely known worldwide as it has a consistent taste due to its additives, which makes it more easily commercialized than Doenjang. Doenjang is different in taste depending on how it was fermented and what the weather was like during the fermentation process.
Doenjang Jjigae is a staple Korean dish. We eat it very often with side dishes and a bowl of rice for breakfast, lunch or dinner. You can find Doenjang Jjigae in Korean restaurants quite often in Korea. It tastes spicy and savory sweet and it is a perfect dish to warm yourself up in the specially cold winter.
When I was a teenager, if my mum made this stew with lots of tofu for dinner, I could eat this stew with just a bowl of rice. I didn’t need anything else! It is just so lovely.
I have a 7 year old daughter and a 2 year old son who can’t eat much spicy food yet. Also, my mother-in-law (who is English) doesn’t like anything spicy and she often eats dinner with us. So, I make it without red pepper powder (Gochugaru), chillies and kimchi to make a mild Doenjang Jjigae. If you don’t like spicy food, that’s what you can do.
I usually add courgettes (zucchini), mushrooms, onions, potatoes, tofu and spring onions (scallions). My mum often adds potatoes to this stew. It is delicious with potatoes! Some people add Gochujang (Korean Chilli Paste), but, I don’t like this stew with gochujang as it tastes too heavy. We often add Korean mooli to Doenjang Jjigae, but, I can’t find Korean mooli where I live near Manchester. So, I had to develop the recipe without it. I also add vegan kimchi and it tastes sooo good with extra kimchi. Adding extra chillies at the end gives it a sharp kick.
It is super tasty and super healthy. And it is quick to make as well! What about this stew for dinner tonight? Cook it up for you and your family and enjoy all the healthy benefits.
- 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
- 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.
- Add the onion to the pan and cook it for another minute.
- Add the Doenjang, Gochugaru and the garlic. Add the vegan kimchi and bring to the boil.
- Add the mushrooms and courgette/zucchini and cook for around 30 seconds.
- 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!