Fermented Soybean Paste Stew Vegetable Version

Doenjang jjigae is the soul of Korean home cooking — a pungent, earthy stew built on doenjang, Korea's aged fermented soybean paste. This vegetarian rendition skips the usual anchovy stock and relies on dried shiitake mushrooms for umami depth, making it just as comforting as the original.

Serves: 4

Ingredients

• 3 tbsp (45ml) doenjang (Korean fermented soybean paste)
• 1 tbsp (15ml) gochujang (Korean chili paste)
• 1 litre (4 cups) warm water
• 4 dried shiitake mushrooms, soaked 20 minutes and sliced (reserve soaking water)
• 300g (10.5 oz) firm tofu, cut into 2cm cubes
• 1 medium zucchini, halved and sliced into half-moons
• 1 medium potato, peeled and cut into 2cm cubes
• 1 small onion, roughly chopped
• 4 cloves garlic, minced
• 2 green onions, sliced
• 1 fresh chili pepper, sliced (optional)
• 1 tsp (5ml) sesame oil

Instructions

1. Combine water and reserved mushroom soaking liquid (strained) in a medium pot to make about 1.2 litres (5 cups) of liquid. Bring to a gentle simmer over medium heat.
2. Whisk in doenjang and gochujang until fully dissolved.
3. Add potato, onion, and garlic. Cook for 8 minutes until potato begins to soften.
4. Add zucchini, sliced shiitake mushrooms, and tofu. Stir gently to combine.
5. Simmer for another 10-12 minutes until all vegetables are tender and flavors have melded. Do not boil vigorously as this can toughen the tofu.
6. Add green onions and chili pepper. Cook 1 minute more.
7. Drizzle with sesame oil just before serving.
8. Serve directly from the pot at the table, alongside steamed rice and small banchan dishes.

Cook's Notes: Doenjang varies in saltiness by brand — taste before adding any extra salt. The stew thickens as it sits, so add a splash of water when reheating. For a heartier version, add a handful of fresh mushrooms such as enoki or oyster alongside the shiitake.