Doenjang Jjigae
Soybean-paste stew
Ingredients
- 3 tbsp Doenjang
- 300 g Firm tofu
- 1 Zucchini
- 150 g Button mushrooms
- 1 Potatoes
- 3 cloves Garlic
- 1 Kombu (dried kelp)
- 2 Scallions (optional)
- 1 tsp Gochugaru (optional)
Method
- Mince the garlic.
- Simmer the kombu in a pot of water over medium heat for a few minutes to make a light broth, then lift out the kombu and whisk in the doenjang, gochugaru, and minced garlic.
- While the broth comes together, cube the potato.
- While the broth comes together, cube the zucchini.
- Simmer the potato and zucchini in the broth until tender, about 10 minutes.
- While the stew simmers, cube the tofu.
- While the stew simmers, slice the mushrooms.
- While the stew simmers, thinly slice the scallions for garnish.
- Add the tofu and mushroom and warm through until heated.
- Scatter the scallions and serve with rice.
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About Doenjang Jjigae
Doenjang jjigae is one of the everyday cornerstones of the Korean table — a rustic stew built on doenjang, the funky fermented soybean paste that gives the dish its savory, deeply umami backbone. This vegan version keeps things clean and vegetable-forward, starting the broth with kombu (dried kelp) for a gentle marine depth before the doenjang, gochugaru, and garlic are whisked in. Potato and zucchini simmer until tender, then cubed tofu and mushrooms go in to finish, so the pot ends up hearty with soft vegetables and protein rather than heavy.
The flavor is earthy and warmly spiced rather than fiery — the doenjang salty and fermented, the gochugaru adding color and a mild heat, the tofu and vegetables soaking up the broth. It's typically eaten as part of a shared Korean meal, ladled over or alongside a bowl of rice with other side dishes, and it works just as well as a light, comforting supper on its own. At around 25 minutes and with the vegetables cubed while the broth comes together, it's a fast weeknight stew that also happens to be high in protein and volume for the calories, which is why it earns those goal tags.
Doenjang Jjigae: frequently asked questions
How many calories are in Doenjang Jjigae?
A serving has about 145 calories — 11.5g protein, 17.8g carbs, 4.4g fat, 4.4g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Doenjang Jjigae gluten-free?
As written, no — it contains Doenjang. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
Do I need every ingredient to make Doenjang Jjigae?
The core ingredients are essential, but you can leave out scallions, gochugaru — they're optional and mainly there for extra flavor or finish.
How many servings does Doenjang Jjigae make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.