Anti Inflammatory Vegan Doenjang Jjigae
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Learn more →Ingredients
4 servings
For the broth
- 1 piece (about 4 inches) dried dashima (kombu)
- 4 dried shiitake mushrooms
- 4 cups water
For the stew
- 3 tbsp doenjang (korean fermented soybean paste)
- 1 tsp gochugaru (korean red pepper flakes)
- 1 tsp sesame oil
- 1 medium zucchini (about 8 oz), cut into ½-inch half-moons
- 4 oz fresh shiitake mushrooms, stems removed, caps sliced
- 1 block (14 oz) firm tofu, cut into ¾-inch cubes
- 3 scallions, white and light green parts cut into 1-inch pieces, dark green tops thinly sliced
- 2 cloves garlic, minced
- 1 tsp soy sauce, or more to taste
For serving
- steamed white rice, for serving (optional)
Can be omittedsteamed white rice
Instructions
- 1
Combine the dried dashima, dried shiitake mushrooms, and 4 cups water in a medium saucepan. Bring to a gentle simmer over medium heat, then reduce heat to medium-low and simmer for 10 minutes, until the broth is lightly golden and fragrant. Remove the dashima and discard it. Lift out the rehydrated shiitake mushrooms, slice the caps thinly, and set aside; discard the stems.
- 2
Ladle about 3 tablespoons of the warm broth into a small bowl. Add the doenjang and whisk until fully dissolved and smooth, then stir the mixture back into the pot.
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