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closeup shot of korean soybean paste stew
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Vegan Doenjiang Jjigae (Korean Soybean Paste Stew)

This protein packed, easy tofu stew is an ideal way to experience true Korean flavors without any animal products. Stuffed with zucchini and mushrooms, you just need a bowl of rice to make this a complete meal. You can also dump it all together in one pot and cook it within 15 minutes.
Course Main Course, Soup
Cuisine Korean
Diet Diabetic, Low Fat, Low Lactose, Vegan, Vegetarian
Keyword homemade stew, soybean paste recipes
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Calories 170kcal
Author Agile Test Kitchen

Equipment

  • 1 cooking pot at least 3 qt in size

Ingredients

  • 14 oz tofu, medium or firm texture or roughly 1 carton, usually 14-16 oz
  • 2 ea zucchini, sliced into ¼" thick half moons about 1 lb, or 3 cups sliced
  • 8 oz mushrooms, button or crimini, silced ⅛" thick this is 1 plastic carton of mushrooms,
  • 3 c water
  • ¼ c doenjiang, Korean soybean paste or dark/red miso paste
  • 2 teaspoon garlic, minced this is about 2 large cloves

Optional

  • 1 Tb gochujang, Korean chili paste for richer flavor, see Note 3
  • 1 ea jalapeno, sliced with seeds if you like it spicy!

Instructions

  • Add all ingredients, except the garlic and jalapeno, to a pot, cover, and bring to a boil. (The cover will help it come to a boil faster.)
  • Lower heat, then simmer for about 5-8 minutes until the vegetables are cooked through. They should turn soft but but not mushy. Gradually stir as it cooks to make sure the soybean and red chili paste (if using) have dissolved and no chunks remain.
  • If you see bubbles of vegetable scum floating to the top, skim them off. I cook it uncovered, so I can do this gradually as it cooks.
  • Add the garlic and jalapeno. Simmer another 1-2 minutes, uncovered.
  • Serve hot.

Notes

    1. This stew is meant to be eaten with rice. Reduce the amount of soybean paste if you do not want it too salty.
    2. In place of or in addition to the zucchini and mushrooms, you could add cauliflower florets, spinach, cubed, peeled potatoes, and/or large diced onion.
    3. You don't have to add the gochujang chili paste. It makes it taste more restaurant style rather than homestyle.
    4. Some people like to saute the vegetables with oil first in the pot, before adding the remaining ingredients. This additional step does develop another layer of flavor but also take a little bit longer.
    5. You could add the garlic and jalapeno at the beginning too. I just add it at the end of cooking to keep the garlicky and spicy flavors nice and peppy.
    6. Store up to 3 days in the fridge. Leftovers are just as good as the original!