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Korean Doenjang Jjigae with Quorn Vegetarian Steak Strips

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!

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

Made with Quorn Vegetarian Steak Strips

High in Protein

Gluten Free

Low in Saturated Fat

High in Fibre


  • 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


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

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