Susan Jung’s recipe for vegetarian doenjang chigae, or Korean beanpaste stew. Photography: Jonathan Wong. Styling: Nellie Ming Lee
Post Magazine /  Food & Drink

How to make a vegetarian version of Korean chigae soup with a kick of fermented soybean paste

  • Make this doenjang chigae your own by adding more varieties of mushrooms for extra umami
  • Although Korean fermented soybean paste can contain meat or fish, it is easy to make a vegan version
Topic |   Susan Jung's recipes
Susan Jung
Susan Jung

Updated: 2:49pm, 4 Dec, 2019

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Susan Jung’s recipe for vegetarian doenjang chigae, or Korean beanpaste stew. Photography: Jonathan Wong. Styling: Nellie Ming Lee
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Susan Jung

Susan Jung

Susan Jung trained as a pastry chef and worked in hotels, restaurants and bakeries in San Francisco, New York and Hong Kong, before joining the Post. She is academy chair for Hong Kong, Macau and Taiwan for the World's 50 Best Restaurants and Asia's 50 Best Restaurants.