Batch Vegetable Doenjang Jjigae

Korean · 50 min · Tofu · vegetarian, vegan, gluten-free, dairy-free, low-carb

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Ingredients

• 5 tbsp doenjang soybean paste
• 1 block firm tofu, cubed
• 1 zucchini, diced
• 1 potato, diced
• 1 onion, diced
• 1.5 cups shiitake mushrooms, sliced
• 6 cups kelp stock
• 1 tbsp gochugaru chili flakes
• 4 cloves garlic cloves, minced
• 3 stalks green onions

Method

1. Bring the kelp stock to a boil in a large pot.
2. Whisk in the doenjang until fully dissolved.
3. Add potato, onion, and mushrooms and simmer 12 minutes until the potato softens.
4. Add zucchini, garlic, and gochugaru and simmer 6 minutes.
5. Gently add the tofu and warm through 4 minutes.
6. Stir in green onions, then cool and portion into containers.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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