Korean Vegan Fermented Soybean Paste Stew

local_grocery_store Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon gochugaru (Korean chili flakes)
• 4 cups vegetable broth
• 1/2 cup doenjang (fermented soybean paste)
• 1 block firm tofu, cut into cubes
• 2 cups mushrooms, sliced
• 2 cups spinach, chopped
• 1/4 cup green onions, chopped

restaurant_menu Method

1. 1.Heat the vegetable oil in a large pot over medium heat.
2. 2.Add the onion, garlic, and ginger and sauté until softened, about 5 minutes.
3. 3.Add the gochugaru and sauté for another minute.
4. 4.Add the vegetable broth and doenjang and bring to a boil.
5. 5.Reduce the heat and simmer for 15 minutes.
6. 6.Add the tofu, mushrooms, and spinach and simmer for another 10 minutes.
7. 7.Serve hot, garnished with green onions.

lightbulb_outline Tips

• chevron_rightIf you can't find doenjang, you can substitute with miso paste.
• chevron_rightFeel free to add other vegetables to the stew, such as zucchini or carrots.