Vegan Korean Doenjang Jjigae

This Vegan Korean Doenjang Jjigae is a comforting stew rich in umami flavors, featuring fermented soybean paste, tofu, and a variety of nourishing vegetables. It's a hearty dish that warms the soul and brings authentic Korean flavors without any meat or fish.

Ingredients

• 4 cups vegetable broth
• 3 tablespoons doenjang (Korean soybean paste)
• 1 cup firm tofu, cubed
• 1 small zucchini, sliced
• 1 medium potato, diced
• 1/2 onion, sliced
• 1 cup shiitake mushrooms, sliced
• 2 cloves garlic, minced
• 1 green chili, sliced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 green onions, chopped
• Cooked rice, for serving

Instructions

1. In a pot, bring the vegetable broth to a boil.
2. Add the doenjang and stir until fully dissolved.
3. Add the tofu, zucchini, potato, onion, mushrooms, and garlic to the pot.
4. Reduce heat and simmer for 15-20 minutes, until the vegetables are tender.
5. Stir in the green chili, soy sauce, and sesame oil.
6. Simmer for an additional 5 minutes.
7. Garnish with green onions before serving.
8. Serve hot with a side of cooked rice.

Health Benefits

• High in plant-based protein from tofu
• Rich in vitamins and minerals from assorted vegetables
• Contains probiotics from fermented soybean paste supporting gut health

Nutrition Facts

Calories: 280 | Protein: 12g | Carbs: 38g | Fat: 10g | Fiber: 6g | Sugar: 4g