Vegan Doenjang Jjigae

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    Doenjang Jjigae but make it vegan 🌱this Korean soybean paste soup is so hearty and filling, perfect for winter nights 😌 here’s how to make it.

    Serves 2


    • 3 diced garlic cloves

    • 1/2 sliced onion

    • 1 bunch of spinach

    • 1/2 carrot, cut into chunks

    • 2 mushrooms, sliced

    • 1/2 potato cubed

    • 1 sliced zucchini

    • 1/2 block of firm tofu sliced

    • 2 cups of water or kombu broth

    • 2 tbsps doenjang

    • Splash of vinegar to finish it off


    • In a pot, sauté onion and garlic till softened.

    • Add in doenjang and let it cook until it’s caramelized and lightly sticking to the bottom of the pot.

    • Pour in the water or broth then add in carrots and potatoes, the veggies that take the longest to cook.

    • Bring to a boil and cook for 7-10 mins or until veggies are softened.

    • Add in the spinach, tofu, and zucchini and cook another 5 mins.

    • Top with a tiny splash of vinegar, scallions, and some chili flakes.

    • Enjoy with rice 🍚