Tofu, zucchini, potato and mushrooms in a rich doenjang broth. A warming, filling and fully plant-based Korean home dish.
Written by
Ecem Akkaba · Dietitian
Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.
Updated:
Fit Doenjang Jjigae – Korean Soybean Paste Stew contains 260 calories per serving: 15 g protein, 24 g carbohydrate and 11 g fat. It takes 40 minutes in total and makes 2 servings.
Doenjang jjigae is a staple fermented soybean paste stew on Korean tables, offering deep, umami-packed flavor. This vegan version uses vegetable broth instead of meat stock for a lighter yet nourishing dish.
Heat the sesame oil in a pot over medium heat and sauté the onion and garlic for 2 minutes.
Add the vegetable broth and stir in the doenjang paste until it dissolves.
Add the potato cubes, bring to a boil and cook for 8 minutes.
Add the zucchini, mushrooms and Korean chili flakes and cook for another 5 minutes.
Gently add the tofu cubes, stirring lightly so they don't break apart.
Add the green chili and simmer for another 5 minutes over low heat.
Check the seasoning; since doenjang is salty, add very little salt if needed.
Add the scallions just before removing from the heat.
Serve hot, alongside steamed rice.
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