Vegan Doenjang Jjigae
Few things hit as deeply as a bubbling pot of doenjang jjigae on a cold evening, and this version delivers every bit of that soul-warming comfort without a single animal product in sight. The secret is a quick homemade broth built from dried dashima and dried shiitake mushrooms — just ten minutes of simmering produces a broth that's lightly golden, deeply savory, and miles ahead of anything from a packet. Doenjang, the funky fermented soybean paste at the heart of the stew, brings a rich umami backbone that makes the whole pot taste like it's been cooking for hours. Zucchini, fresh and rehydrated shiitake mushrooms, and cubes of firm tofu round things out with satisfying texture in every spoonful, while gochugaru adds just enough warmth to keep you coming back. A finishing drizzle of sesame oil and a scatter of sliced scallion greens lift everything right before it hits the table. Served over steamed white rice, this makes a complete, deeply nourishing meal for four that feels genuinely special without demanding much from your weeknight schedule.
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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)
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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