Vegan Doenjiang Jjigae (korean Soybean Paste Stew)

14 oz tofu, medium or firm texture (or roughly 1 carton, usually 14-16 oz)

2 ea zucchini, sliced into ¼" thick half moons (about 1 lb, or 3 cups sliced)

8 oz mushrooms, button or crimini, sliced ⅛" thick (this is 1 plastic carton of mushrooms)

3 c water

¼ c doenjiang, Korean soybean paste (or dark/red miso paste)

2 tsp garlic, minced (this is about 2 large cloves)

1 Tb gochujang, Korean chili paste (for richer flavor, see Note 3)

1 ea jalapeno, sliced with seeds (if you like it spicy!)

Add all ingredients, except the garlic and jalapeno, to a pot, cover, and bring to a boil.
Lower heat, then simmer for about 5-8 minutes until the vegetables are cooked through.
Gradually stir as it cooks to make sure the soybean and red chili paste (if using) have dissolved and no chunks remain.
If you see bubbles of vegetable scum floating to the top, skim them off.
Add the garlic and jalapeno. Simmer another 1-2 minutes, uncovered.
Serve hot.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥘Stew

Cuisine🇰🇷Korean

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m