Korean Doenjang Jjigae with Quorn Vegetarian Steak Strips

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!

Serves 4

25 mins


400 cals
(Per serving)

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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