A very quick and easy, super healthy Korean vegan stew. Doenjang Jjigae is made with soybean paste, vegetables and fresh tofu. It has anti-aging and anti-cancer properties, vitamin A, vitamin C and tons of minerals.

Doenjang Jjigae: Korean Soybean Paste Stew [Vegan]



  • 4 cups water
  • 2 pieces of kelp
  • 2 cups of potatoes, chopped into small square pieces
  • 1/2 onion, chopped
  • 7 tablespoons Doenjang
  • 2 tablespoons Gochugaru (Korean Red Pepper Powder)
  • 1 tablespoon garlic, mashed
  • 1/3 cup vegan kimchi
  • 4 small white mushrooms, chopped into quarters
  • 1/2 zucchini
  • 2 cups fresh firm tofu, chopped into small pieces
  • 2 spring onions, finely chopped
  • 2 chillies - optional


  1. Heat a pan over a high heat and pour in the water, add the kelp and potatoes. When the potatoes are half cooked, take the kelp out.
  2. Add the onion to the pan and cook it for another minute.
  3. Add the Doenjang, Gochugaru and the garlic. Add the vegan kimchi and bring to the boil.
  4. Add the mushrooms and courgette/zucchini and cook for around 30 seconds.
  5. Add the tofu, the spring onions and the chillies. Cook them until the tofu has softened a little. It takes only 1-2 minutes depending on the strength of your stove. Enjoy!