Vegan Doenjang Jjigae with Turnips

March 01, 2021

A comforting Korean soup that is deceptively simple, and it only takes 10 minutes to make! Doenjang is funkier and more savory than miso. Doenjang Jjigae typically is made with meat and fish. However for this vegan recipe, we use a dashi with shiitake mushroom, which gives the soup it’s base, and the doenjang itself has a slightly meaty flavor.  What’s lovely about this soup is that it’s a great way to use any vegetables you have! Turnip is listed but you can easily substitute and add vegetables such as daikon, zucchini, or bok choy.  

Yield: 2 servings


3 dried shiitakes

1- 2 inch piece of kombu

4 cups of water

1 medium sized organic turnip

½ of a medium sized yellow onions

2 cloves of organic garlic, minced

½ block of tofu

1 tsp of gochugaru

2 Tbsp of doenjang

Splash of vinegar

1 tsp of green onion or asian chives-optional garnish


  1. Heat 4 cups of water and pour over the dried shiitakes and kombu. Let steep as you prep the other ingredients.
  2. Cut turnip and tofu into bite sized pieces. 
  3. Slice ½ an onion and mince 2 cloves of garlic. 
  4. Once the shiitakes and kombu are rehydrated, take them out and save the dashi. Squeeze the shiitakes so the excess liquid goes into the dashi. Cut shiitakes. Save the kombu for another time, we won't use it for this recipe. 
  5. Pour the dashi into a pot. Put doenjang and gochugaru into the dashi then heat over medium heat and stir. 
  6. Add turnip, shiitakes, and onions. and boil for 5-6 minutes. 
  7. After the turnip is tender, add garlic and tofu. 
  8. Check for seasoning, add a splash of vinegar right before serving. Garnish with green onion or asian chives and enjoy!

This recipe was created by Local Roots Recipe Contributor Katie Yun/

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