About this recipe

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Recipe highlight

Why you’ll love it

If you want a top searched Korean comfort stew that is naturally meat free and still tastes bold, doenjang jjigae is pure umami with simple pantry technique. 🔥

Ingredients

• Stew base
• 🌊 900 ml water (3¾ cups / 30 fl oz)
• 🌿 10 g dried kelp (dashima), 1 piece (0.35 oz)
• 🧅 120 g onion, diced (1 cup / 4.2 oz)
• 🥔 200 g potato, small cubes (1½ cups / 7 oz)
• 🥒 200 g zucchini, half moons (1½ cups / 7 oz)
• 🍄 150 g oyster or shiitake mushrooms, sliced (1½ cups / 5.3 oz) seafood
• 🌶️ 1 green chili, optional, sliced (1)
• 🧄 12 g garlic, minced (4 cloves / 0.4 oz)
• 🫚 6 g ginger, minced, optional (2 tsp / 0.2 oz)
• Seasoning
• 🫘 45 g doenjang (3 tbsp / 1.6 oz)
• 🌶️ 20 g gochujang, optional (1 tbsp / 0.7 oz)
• 🥣 15 ml soy sauce, optional (1 tbsp / 0.5 fl oz) glutensoy
• Tofu and finish
• 🧊 350 g firm tofu, bite size cubes (12 oz) soy
• 🧅 60 g scallions, sliced (1 cup / 2.1 oz)
• ⚫ 6 g toasted sesame seeds, optional (2 tsp / 0.2 oz) sesame

Preparation

• 1 Build the kelp broth Add water and kelp to a pot, bring to a gentle simmer for 8 min, then remove the kelp so the broth stays clean, not bitter. 🌊
• 2 Dissolve the paste Lower heat to medium, whisk in doenjang until fully dissolved, then add gochujang if using. 🫘
• 3 Start the vegetables Add onion and potato, simmer 10 min until the potato is just tender at the edges. 🥔
• 4 Add quick cooking veg Add zucchini and mushrooms and simmer 6 min until glossy and tender. 🍄
• 5 Add aromatics Stir in garlic, ginger if using, and green chili if using, cook 1 min until fragrant. 🧄
• 6 Add tofu gently Slide in tofu and simmer 4 min, keeping the bubble soft so the cubes stay intact. 🧊
• 7 Balance the finish Taste and add soy sauce only if needed for salt depth, then fold in scallions and turn off heat. 🧅
• 8 Rest and serve Rest 2 min, then ladle into bowls and sprinkle sesame seeds if using. 🍲

Timing details

Nutrition

Estimated values per serving.

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