Korean Veg Stew with Tofu, Mushrooms, and Doenjang Recipe

Korean veg stew is a warming, savory pot of vegetables and tofu in a broth seasoned with doenjang, Korea’s fermented soybean paste, and a little gochujang. This version is inspired by doenjang jjigae, a Korean stew with many household variations, and uses mushrooms and vegetable broth for a satisfying meat-free bowl. Serve it bubbling hot with rice, and adjust the chili to suit your table.

Ingredients

1 tablespoon neutral oil (15 ml)
1 medium yellow onion, thinly sliced (about 1 cup or 150 g)
2 garlic cloves, finely chopped (about 2 teaspoons or 6 g)
1 tablespoon doenjang (about 18 g)
1 teaspoon gochujang (about 6 g), plus more to taste
4 cups low-sodium vegetable broth (950 ml)
1 cup water (240 ml)
1 medium Yukon Gold potato, cut into ½-inch cubes (about 1½ cups or 225 g)
5 ounces shiitake mushrooms, stems removed and caps sliced (about 2 cups or 140 g)
1 small zucchini, cut into half-moons (about 1½ cups or 200 g)
8 ounces firm tofu, drained and cut into ¾-inch cubes (225 g)
1 cup thinly sliced napa cabbage (about 70 g)
1 teaspoon gochugaru (about 2 g), optional, for extra warmth
2 scallions, thinly sliced (about 30 g)
1 teaspoon toasted sesame oil (5 ml)
1 teaspoon toasted sesame seeds (about 3 g), optional, for serving

Instructions

Prepare the vegetables and tofu. Slice the onion, garlic, mushrooms, zucchini, cabbage, and scallions; cube the potato and tofu. Keep the potato cubes close to ½ inch so they cook in the stated time. Drain the tofu while you prepare the other ingredients, then pat it gently with a clean towel. It does not need to be pressed until dry.
Soften the aromatics. Set a medium Dutch oven or heavy saucepan over medium heat and add the neutral oil. Add the onion and cook for 1 minute, stirring, then add the garlic and cook for 1 minute more. The onion should begin to soften but does not need to brown. If the garlic starts to stick, lower the heat rather than letting it scorch.
Toast the pastes briefly. Add the doenjang and gochujang. Stir for 1 minute, breaking up the pastes and coating the onion. This brief cooking helps distribute their flavor throughout the broth. The mixture will smell savory and slightly sweet; avoid frying it for longer, since concentrated paste can catch on the bottom of the pot.
Simmer the potato. Pour in the vegetable broth and water, scraping the base of the pot with a wooden spoon to loosen any paste. Add the potato and bring the broth to a gentle boil. Reduce the heat, cover the pot, and simmer for 10 minutes. Keep the liquid bubbling lightly, not rapidly, so the potato cooks evenly without breaking apart.
Add the mushrooms and zucchini. Stir in the shiitake mushrooms and zucchini. Cover and simmer for 6 minutes. The mushrooms will soften and lend a deep, earthy flavor, while the zucchini should become tender but still hold its shape. If the stew boils hard, turn the heat down; a steady gentle simmer is easier to control.
Finish with tofu and cabbage. Carefully slide in the tofu cubes and add the napa cabbage. Sprinkle in the optional gochugaru if you want a more pronounced chile flavor. Simmer uncovered for 4 minutes, stirring once and gently so the tofu stays in pieces. Taste a potato cube to check that it is tender all the way through.
Season and serve. Turn off the heat and stir in the sliced scallions and sesame oil. Taste the broth before adding salt: doenjang and prepared vegetable broth vary in saltiness, so you may not need any. Add a little more gochujang for heat or a splash of water if the broth tastes too concentrated. Ladle into bowls and finish with sesame seeds if using.

Tips

Choose a good substitute only if you need one. Doenjang is sold in Korean and many Asian grocery stores, often in a tub in the refrigerated section. If it is unavailable, use an equal amount of white or yellow miso. Miso gives a milder, often sweeter broth and lacks doenjang’s deeper fermented flavor, so begin with 2 teaspoons and add more after tasting. Check labels if you need a gluten-free option; some soybean pastes contain wheat.
Keep the chili flexible. Gochujang adds both heat and sweetness, while gochugaru adds a cleaner, more direct chile warmth. For a gentler stew, start with half the gochujang and leave out the gochugaru, then offer extra gochujang at the table. Different brands vary in heat and salt, so tasting is more reliable than assuming they are interchangeable.
Cut the vegetables evenly. Potato cubes that are much larger than ½ inch may need extra simmering, while very small pieces can crumble. Cut the zucchini a little thicker if it is especially small or tender. If the potato is not done after the listed simmer, continue cooking in 2-minute increments before adding more salt.
Do not over-stir the tofu. Firm tofu holds up better than soft or silken tofu in a simmering stew. Once it goes into the pot, fold it through gently rather than stirring vigorously. If you only have extra-firm tofu, it works well too, though the finished bowl will have a firmer, chewier texture.

Serving Suggestions

Serve the stew hot in individual bowls, with steamed short-grain rice on the side or spooned directly into the broth. Rice balances the fermented, salty-savory seasoning and makes the meal more substantial. A small dish of kimchi or quick-pickled radish adds a crisp, tangy contrast; keep these on the side so diners can choose how much to add. For a simple meal, pair the stew with rice and a plate of sliced cucumber dressed lightly with rice vinegar and sesame seeds.

Set out extra sliced scallions, sesame seeds, and gochujang for people who want to adjust their bowls. If serving several people, bring the pot to the table on a heatproof trivet and ladle portions while it is still hot. The broth thickens slightly as it stands, so stir gently before serving seconds. Because doenjang is already salty, taste before adding soy sauce or other salty condiments.

Variations

Use seasonal vegetables: Replace the zucchini with about 1½ cups (150 g) of sliced Korean radish, daikon, or winter squash. Radish turns tender and pleasantly mild as it simmers; squash adds sweetness and may soften more quickly, so check it before the potato is fully cooked. Green beans, spinach, or a handful of sliced bok choy are also useful additions. Add quick-cooking greens during the last few minutes so they do not lose all their texture.

Change the mushrooms or broth: Cremini mushrooms can stand in for shiitake, although the stew will have a less distinct earthy flavor. For a richer, still vegetarian broth, replace some of the vegetable broth with water in which dried shiitake mushrooms have soaked; strain it first to remove grit. Traditional Korean anchovy stock is common in some versions of this style of stew, but it is not vegetarian, so choose vegetable broth if you want to keep this recipe meat- and fish-free.

Make it heartier or milder: Add ½ cup (85 g) of shelled edamame with the zucchini for another source of texture, or add a little more tofu. For less heat, omit the gochugaru and reduce the gochujang; for more, add a pinch of gochugaru at the end. Avoid adding a large amount of chili paste at once because it also changes the broth’s sweetness and saltiness.

Storage and Reheating

Let leftovers cool briefly, then transfer them to a shallow airtight container and refrigerate within 2 hours of cooking. The stew keeps for 3–4 days in the refrigerator. The potato and zucchini will become softer over time, and the broth may taste saltier after chilling, so add a splash of water when reheating if needed. Store rice separately when possible so it does not absorb all the broth.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring gently until it is steaming throughout. For food safety, USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. A microwave also works: cover the bowl loosely, heat in short intervals, and stir carefully between intervals so the temperature is even. Avoid repeatedly cooling and reheating the whole pot.

You can freeze the stew in airtight freezer-safe containers for up to 2 months, although the potato and zucchini may turn softer or slightly grainy after thawing. Thaw overnight in the refrigerator and reheat as directed. For the best texture, freeze a portion before adding the zucchini and cabbage, then add fresh vegetables while reheating if you have planned ahead.

Frequently Asked Questions

Is Korean veg stew the same as doenjang jjigae?
This recipe is inspired by doenjang jjigae, a Korean soybean-paste stew, but it is not a single definitive version of the dish. Ingredients and seasonings vary between cooks and households. This meat-free version uses vegetable broth, tofu, mushrooms, and a modest amount of gochujang; other versions may use different vegetables or a seafood-based stock.

Is this stew vegan?
It can be vegan if you use vegetable broth and check the labels on the doenjang, gochujang, and any optional toppings. Some prepared pastes or broths may contain ingredients that do not fit a vegan diet. The recipe itself contains no meat, fish, dairy, or eggs.

Can I make it without gochujang?
Yes. Leave it out for a milder stew, or replace it with a small pinch of gochugaru for chile heat without the same sweet, fermented flavor. Since gochujang contributes some body and seasoning, taste the broth at the end and adjust with a little more doenjang only if it needs extra savory depth.

Can I make Korean veg stew ahead?
Yes. You can cook it a day ahead and refrigerate it promptly; the flavors will settle together, though the vegetables will soften further when reheated. For a fresher texture, prepare the broth and potato ahead, then add the zucchini, tofu, and cabbage shortly before serving. Keep any cooked rice in a separate container.

What if I cannot find napa cabbage?
Use a small handful of sliced green cabbage or bok choy instead. Green cabbage is sturdier and may need an extra minute or two to soften; tender bok choy can go in near the end. Spinach is another option, but add it during the final minute so it wilts without disappearing into the broth.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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