Vegetarian Vegan Doenjang Jjigae

Total time40 min

Prep time15 min

Cook time25 min

This bubbling stew leans on a deeply savory broth built from dashima and rehydrated shiitake mushrooms, then rounded out with fermented soybean paste for that unmistakable, funky depth Korean stews are known for. Tender zucchini half-moons, extra fresh shiitake, and soft cubes of firm tofu all simmer together until every bite soaks up the rich, gochugaru-tinted broth. A scattering of garlic and scallions keeps things bright and fragrant, while the sliced scallion tops add a fresh, crisp finish right before serving. Ladled over steamed rice, it's the kind of cozy, warming bowl that feels like a full meal in itself. This one's a genuinely solid pick for a vegetarian table, since the whole dish is built around plant-based staples like tofu and mushrooms rather than anything meat-based.

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Ingredients

4 servings

For the broth

1 piece (about 4 inches) dried dashima (kombu)
Emerald Cove Pacific Kombu Maine Coast Sea Vegetables Organic Kelp Wild Atlantic Kombu Wel-Pac Dashi Kombu - 4 Oz Ocean's Balance Organic Whole Leaf Kombu, 1 oz Eden Foods Kombu
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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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