Korean Doenjang Jjigae with Quorn Vegetarian Steak Strips

Name: Korean Doenjang Jjigae with Quorn Vegetarian Steak Strips
Prep time: 01T
Cook time: 01T
Total time: 01T
Yield: 4
Cuisine: Asian
Ingredients: 200g Quorn Vegetarian Steak Strips; 2 tbsp Doenjang soybean paste (or Gochujang or White Miso if Doenjang is; unavailable); 200g mixed mushrooms; 2 medium carrots, sliced; 2 cups spinach; 4 cups vegetable broth; 2 cloves garlic, minced; 2 spring onions, sliced; 1-2 chillies, sliced (depending on desired spice level); Steamed rice to serve

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Korean Doenjang Jigae using Quorn Steak Strips in a bowl with a bowl of rice on the side.

This traditional Korean Doenjang Jjigae is a rich and spicy stew made with Doenjang soybean paste and packed full of veggies. Simply bring the fragrant stock to a boil and add Quorn Vegetarian Steak Strips and pour over fluffy steamed rice!

This spicy Asian stew is super easy to make and perfect if you love a bit of spice!

Vegetarian Steak & Strips Recipes Casserole & Stew Asian Food Recipes Spicy Vegan & Vegetarian Recipes

Serves 4

25 mins

Easy

400 cals
(Per serving)

A packet of Quorn Vegetarian Steak Strips showing the plated product and information on an orange and charcoal background.

Made with Quorn Vegetarian Strips

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High in Protein

Gluten Free

Low in Saturated Fat

High in Fibre

No Artificial Ingredients

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Ingredients

200g Quorn Vegetarian Steak Strips
2 tbsp Doenjang soybean paste (or Gochujang or White Miso if Doenjang is unavailable)
200g mixed mushrooms
2 medium carrots, sliced
2 cups spinach
4 cups vegetable broth
2 cloves garlic, minced
2 spring onions, sliced
1-2 chillies, sliced (depending on desired spice level)
Steamed rice to serve

Method

In a large pot, combine the Doenjang paste, vegetable broth, garlic, and mushrooms. Bring to a boil.
Add the Quorn Vegetarian Steak Strips and simmer for about 10 minutes until the Quorn is cooked.
Add the carrots and spinach, and cook for another 5 minutes until the vegetables are tender.
Serve the stew garnished with sliced spring onions and chillies, and a side of steamed rice.