Ultimate Korean Comfort Eats: Vegan Soybean Paste Stew / 비건 된장찌개

There’s nothing more comforting than a big bowl of rice and some hearty doenjang jjigae! Get a taste of authentic Korean flavors in our vegan version of the beloved fermented soybean paste stew with its earthy and umami-packed essence. Once you try a spoonful of this, you’ll understand why doenjang is a staple in every Korean household. Veggie perfection that's oh so jjigae-nius!


Serves: 3 | Total Cooking Time: 30 minutes


3 cups Water
1 Dried Kelp, 2”X4”
1 Korean Green Chili Pepper, thinly sliced
1 Korean Red Chili Pepper, thinly sliced
2 Scallions, chopped
3 ½ oz Korean Radish, triangularly sliced
2 oz Zucchini, triangularly sliced
5 Dried Shiitake Mushroom Slices
1 oz Brown Shimeji Mushroom, trimmed
½ oz Enoki Mushroom, trimmed
4 ½ oz Tofu
½ Onion, largely chopped
1 Idaho Potato, cubed
Garlic, minced

2 tbsp Yondu Cooking Essence
1 tsp Gochujang (Korean Red Pepper Paste)
1 ½ tbsp Doenjang (Soybean Paste)
1 tsp Vegan Dasida (Vegan Boullion)
½ tbsp Gochugaru (Korean Red Pepper Powder)

Korean Crown Daisies
Chili pepper slices

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