Doenjang-jjigae (Soybean Paste Stew)
A hearty stew simmered from Korean fermented soybean paste with tofu, zucchini and mushrooms.
✍️ Veg.Pub EditorialPublished 2026-05-22👁 58 views
Calories
180
kcal
Servings
2
Prep time
30
min
Diet
vegan
🧺 Ingredients
- Korean soybean paste (doenjang)2 tbsp
- Firm tofu200g
- Zucchini1/2
- Small potato1
- Fresh shiitake mushrooms3
- Onion1/2
- Cheongyang chili1 · Swap: green chili
- Kombu dashi600ml
- Minced garlic1 tsp
👩🍳 Steps
- 1Soak the kombu (and optional dried shiitake) in cold water, then simmer into a vegetarian stock and remove the kombu.
- 2Cut the potato, zucchini and onion into chunks, slice the mushrooms, cube the tofu and slant-cut the chili.
- 3Dissolve the doenjang into the stock and simmer the potato for 5 minutes.
- 4Add the onion, mushrooms and zucchini and cook until soft, then add the tofu and garlic.
- 5Finally add the chili and simmer 1-2 minutes; serve the rich stew with rice.
📊 Nutrition
| Protein | 12g |
| Iron | 3mg |
| Calcium | 150mg |
| Fiber | 5g |
Introduction
This rustic stew simmers Korean fermented soybean paste with tofu, zucchini and mushrooms into a deeply savory pot that begs for a bowl of rice.
Wellness Benefits
- Doenjang is fermented soy that harmonizes the spleen and stomach and supplies plant protein and probiotics.
- Tofu adds calcium while root vegetables warm and strengthen the body, ideal for autumn and winter.
Nutrition Highlights
- High in plant protein and calcium yet modest in calories.
- Fermentation deepens umami and nutrient availability.
Tips
- Build the base on a kombu (and dried shiitake) stock for clean vegan umami.
- Add the tofu near the end so it stays tender and intact.
Author: Veg.Pub Editorial
Source: 改编自各国传统素食 · License: 原创改编
