Re: Vegetarian doenjangjjigae

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#53597

JulieVeg
Member

I make vegan doenjang jjigae every two weeks. I just use extra garlic and a little soy sauce to replace the saltiness of the fish. It has always turned out excellent. I’ll have to try the kelp. I always use kelp and mushrooms when I make soft tofu jjigae so it should be good.