Vegan Doenjiang Jigae (Korean Soybean Paste Stew)

This protein packed, easy tofu soup is for real Korean foodies who want to experience real Korean flavor, without any animal products.

Course Main Course, Soup

Cuisine Korean

Diet Diabetic, Low Fat, Low Lactose, Vegan, Vegetarian

Keyword homemade stew, soybean paste recipes

Prep Time 10

Cook Time 15

Servings

Calories 170kcal

Chop zucchini, tofu, and mushrooms in whatever shapes you would like to eat them in. Sliced or cubed, it doesn't really matter. In the pictures, I stuck with cubes of tofu and zucchini and quartered the mushrooms.
Add ingredients to a pot large enough to hold all the vegetables and tofu. Add water, Korean soybean paste and chili paste.
Bring to a boil, lower heat, then simmer for about 7-10 minutes until the goodness is heated through. It will cook more quickly covered, but that is up to you. If you see bubbles of vegetable scum floating to the top, scoop and throw them away.
Add the garlic and jalapeno if using. Simmer another 1-2 minutes.
Bring pot to the table, and serve hot with brown rice.

This stew is meant to be eaten with rice. Reduce the amount of soybean paste if you do not want it too salty.
In place of or in addition to the zucchini and mushrooms, you could add cauliflower florets, spinach, and/or cubed, peeled potatoes.
You don't have to add the gochujang chili paste. It makes it taste more restaurant style rather than homestyle.
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.
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.
Store up to 3 days in the fridge. Leftovers are just as good as the original!