Dive into the comforting world of Korean cuisine with this incredibly flavorful and easy-to-make vegan soybean paste stew (된장찌개 – doenjang jjigae). Forget complicated recipes and lengthy prep times; this version utilizes readily available ingredients to create a rich and satisfying stew that's perfect for a weeknight meal or a special occasion. The savory depth of fermented soybean paste, known as doenjang, is balanced beautifully by the sweetness of vegetables and the subtle spice of gochugaru (Korean chili flakes). This hearty stew is packed with protein and nutrients, making it a delicious and healthy addition to your plant-based diet.
This recipe simplifies the traditional process while maintaining the authentic taste. We'll guide you through each step, ensuring even beginner cooks can achieve a restaurant-quality result. Ready to experience the magic of this iconic Korean dish? Let's get started with the step-by-step instructions below!
Tools Needed
- Korean earthen pot (or regular pot)
- Knife
- Cutting board
Ingredients
- Soybean paste
- Gochujang: 1 teaspoon
- Zucchini
- Potato
- Scallion
- Onion: 1 medium or ½ large
- Jalapenos: 2 (or 1-½ for less spice)
- Garlic: 3 cloves (or 1-2)
- Tofu
- Water: 2 cups
Step-by-Step Instructions
Step 1. Prepare Vegetables and Aromatics
- Chop potato into bite-sized cubes (not too big or too small).
- Chop onion (medium or half a large one).
- Add chopped onion to the pot.
- Slice zucchini about 1 inch thick and quarter them.
- Mince garlic and add to the pot.
- Slice jalapenos (2 or less, depending on spice preference) and add to the pot.
Step 2. Simmer the Stew
- Add 2 cups of water to the pot, cover, and heat on medium-high for 10-15 minutes (monitor for boiling over).
- Add 1/4 cup soybean paste and 1 teaspoon gochujang, stir to dissolve.
- Cook for an additional 10-15 minutes (with or without lid, depending on boiling).
Step 3. Add Tofu and Finish
- Add tofu (medium-firm recommended; adjust size for silken tofu) and cook for 5 more minutes.
Step 4. Serve and Enjoy
- Remove from heat, garnish with chopped scallions, and serve with rice and kimchi (optional).
Read more: Authentic Korean Spicy Beef Soup (Yukgaejang) Recipe
Tips
- Check soybean paste ingredients for vegan-friendliness.
- Adjust jalapeno quantity based on spice tolerance.
- Monitor the pot frequently if using a pot that is full to prevent boiling over.
- Cooking time may vary based on the type of pot used.
Nutrition
- Calories: approximately 250-350
- Fat: 5-10g
- Carbs: 40-50g
- Protein: 15-20g
FAQs
1. Can I substitute ingredients in this recipe?
Yes! Feel free to swap out vegetables based on your preference and availability. Mushrooms, zucchini, and tofu are all great additions. For a spicier stew, add more gochugaru.
2. How do I store leftover vegan soybean paste stew?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors will deepen slightly over time.
This vegan soybean paste stew is a testament to the versatility and deliciousness of plant-based cooking. Enjoy the satisfying warmth and rich flavors of this comforting dish, perfect for any occasion. We hope you’ll make this recipe your own and share it with friends and family!