Vegetable Doenjang Jjigae
The homestyle fermented-soybean stew loaded with tofu, zucchini, and mushrooms. Hearty and full of fiber.
Ingredients
- 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.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
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
How many calories are in Vegetable Doenjang Jjigae?
A serving has about 160 calories — 12g protein, 21.8g carbs, 4.2g fat, 4.4g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
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.