I’m lucky to live in Seattle, where we have such a diverse food scene. As I’ve mentioned before, this has allowed me to try foods from all different cultures. I had Doenjang Jjigae for the first time a few weeks ago and wanted to make a vegan version to fit into my more plant based diet.
Essentially this is a “toss in a pot and simmer” meal. The only time consuming part is cutting all the ingredients, but once that’s done it’s pretty hands off. The soup is the focal point of this meal. By letting the vegetables simmer and cook in the soup, they absorb all the flavor of the miso.
This dish is traditionally served with a bowl of rice. I like to pour the soup over the top of my rice and enjoy it like a rice porridge or congee. This dish is also perfect for people like my parents who are trying to cut back on the amount of rice they eat. It’s a hearty stew that will definitely keep you full.
Keep your kelp in your stew, not the floor,
Your favorite alternative chefs, K & T
Doenjang Jjigae
Ingredients
- 4 cups vegetable broth
- 3 tbsp Korean soybean paste or miso paste
- 3 cloves garlic minced
- 1 2- inch piece dried kelp
- 2 tsp gochugaru
- 1 large zucchini sliced half moon style
- 1 onion sliced
- 1 cup shiitake mushrooms sliced
- 1 cup daikon sliced half moon style
- 1 14 oz. block tofu medium or firm, cubed
- 1 jalapeno pepper sliced thin
- 1 green onion chopped
Instructions
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In a medium pot, bring to a boil the vegetable broth, soybean paste, garlic, kelp, and gochugaru. (Start with 1 cup of vegetable broth and whisk in soybean paste/miso before adding the rest of the ingredients.)
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Add zucchini, onion, shiitake mushrooms, daikon, tofu, and jalapeno. Bring to a bowl and then lower heat to a medium low.
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Let vegetables simmer for about 20 minutes until vegetables are cooked.
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Remove kelp before serving.
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Top with green onions and serve with rice.