Vegan Doenjang Jjigae

Vegan Doenjang Jjigae is a hearty and flavorful Korean stew made with fermented soybean paste, packed with nutritious vegetables and tofu. This dish is perfect for a comforting breakfast that warms both the body and soul.

Ingredients

• Doenjang (fermented soybean paste) - 2 tablespoons
• Water - 500 ml
• Tofu (firm) - 150 grams, cubed
• Zucchini - 100 grams, sliced
• Mushrooms (shiitake or button) - 100 grams, sliced
• Korean radish (mu) - 100 grams, diced
• Garlic - 2 cloves, minced
• Green onion - 2 stalks, chopped
• Soy sauce - 1 teaspoon
• Sesame oil - 1 teaspoon
• Red chili pepper (optional) - 1, sliced

Steps

1. In a pot, combine 500 ml of water and 2 tablespoons of doenjang. Stir well to dissolve the paste.
2. Add the diced Korean radish and bring the mixture to a boil over medium heat.
3. Once boiling, reduce the heat to medium-low and add the sliced zucchini, mushrooms, and minced garlic. Simmer for about 10 minutes until the vegetables are tender.
4. Add the cubed tofu and soy sauce to the pot. Cook for an additional 5 minutes to heat the tofu through.
5. Stir in the chopped green onions and sesame oil, and if desired, add the sliced red chili pepper for a spicy kick.
6. Remove from heat and serve hot, garnished with extra green onions if desired.

Nutrition

• Calories: 180
• Protein: 10 g
• Carbs: 14 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu.
• Contains probiotics from fermented soybean paste, promoting gut health.

Tags