Vegetable Doenjang Jjigae
The homestyle fermented-soybean stew loaded with tofu, zucchini, and mushrooms. Hearty and full of fiber.
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Join HomecookedIngredients
- 3 tbsp Doenjang
- 300 g Firm tofu
- 1 Zucchini
- 200 g Potatoes
- 150 g Mushroom
- 1 Onion
- 3 cloves Garlic
- 1 Green chili (optional)
- 2 Scallions (optional)
Method
- Dice the potato, zucchini, onion, and mushrooms; mince the garlic and slice the chili.
- Whisk the doenjang into water in a pot and bring to a simmer, then add the potato and onion and cook 8 minutes.
- Add the zucchini, mushrooms, and cubed tofu and simmer until everything is tender, 8 minutes.
- Finish with the chili and scallions and serve bubbling.
About Vegetable Doenjang Jjigae
Vegetable Doenjang Jjigae is a Korean lunch or dinner that comes together in about 30 minutes and serves 4.
Vegetable Doenjang Jjigae: frequently asked questions
Is Vegetable 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.
How long does Vegetable Doenjang Jjigae take to make?
About 30 minutes start to finish, but only around 7 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Vegetable Doenjang Jjigae?
The core ingredients are essential, but you can leave out green chili, scallions — they're optional and mainly there for extra flavor or finish.
How many servings does Vegetable Doenjang Jjigae make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.