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5 from 1 vote

Vegan Doenjang Jjigae (Korean Soybean paste stew)

Prep Time10 mins
1h for the broth, 30 minutes for the stew1 hr 30 mins
Course: Main Course
Cuisine: Korean
Keyword: doenjang jjigae, jjigae, korean jjigae, stew
Servings: 2 people



  • 5-8 cups water
  • 1 cup korean radish
  • 2 handfuls seaweed (shredded) If using sheets, use 5-8 sheets
  • 4 shiitake mushrooms
  • 2 handfuls chinese cabbage


  • 1 onion
  • 2-3 cloves garlic
  • 1/2 zucchni cut in slices
  • 4-6 shiitake mushrooms (use the 4 from the broth and a couple more) (diced)
  • cabbage from the broth we don't throw food!
  • 2 packages enokii mushrooms
  • 300 g tofu firm
  • couple green onions sliced thinly
  • 1 tbsp gochugaru korean chili flakes
  • 1 tbsp gochujang korean chili paste
  • 2-3 tbsp doenjang korean soy bean paste

Side dishes

  • Kimchi
  • Rice



  • Bring the water to a boil. When boiling, add the radish, seaweed and shiitake. Cook for 30 minutes at medium temperature.
  • Remove the seaweed and add the cabbage. Continue to cook for 20 to 30 minutes at medium heat.
  • If you aren't using right away, store in fridge once the broth has cooled down.

The stew

  • Using the broth you prepared, when it is boiling, add the shiitake (the ones from the broth and a couple more), the onion and the garlic that you have previously cut in dices. Cook for 5 minutes.
  • Add the spices & pastes (gochugaru, gochujang & doenjang). Mix well and cook for a couple more minutes.
  • Add the zucchini (sliced) and the cabbage (From the broth). Cook for a couple of minutes.
  • Put the enokii mushrooms and tofu (cut in rectangles) and top the pot with it. Cover with a lid and let it to simmer for 15 minutes.
  • When ready, take it out of the oven and cover with the sliced green onions.
  • Serve with some white rice, and enjoy!