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Korean Vegetable Doenjang Jjigae with Tofu & Mushrooms
Tofu and shiitake jjigae simmered with doenjang, vegetable stock and gochugaru, finished with sesame oil and spring onions.
- 300 g firm tofu
- 150 g shiitake mushrooms
- 150 g courgette
- 1 medium onion
- 3 clove garlic cloves
- 30 g doenjang (soybean paste)
- 500 ml vegetable stock
- 5 g gochugaru (red chilli flakes)
- 2 tsp sesame oil
- 2 tsp soy sauce
- 2 whole spring onions
- 5 g sesame seeds
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Add to a shopping listHow the shopping list works →- Step 1
Cut tofu into 2cm cubes. Slice shiitake mushrooms. Dice courgette into 1cm pieces. Slice onion thinly. Mince garlic.
- Step 2
Heat sesame oil in a large pot or heavy-bottomed saucepan over medium-high heat.
- Step 3
Add onion and garlic, cook 2 minutes until fragrant.
- Step 4
Add mushrooms and cook 3–4 minutes until they begin to soften.
- Step 5
Pour in vegetable stock and bring to a boil. Reduce heat to medium.
- Step 6
In a small bowl, mix doenjang with 60ml warm stock until smooth. Stir into the pot.
- Step 7
Add courgette, tofu cubes, gochugaru and soy sauce. Simmer 8–10 minutes until courgette is tender and flavours meld.
- Step 8
Taste and adjust seasoning with soy sauce or gochugaru as needed.
- Step 9
Slice spring onions. Ladle stew into bowls, garnish with spring onions and sesame seeds. Serve hot.
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