Low Sugar Gluten Free Doenjang Jjigae
This deeply savory Korean fermented soybean stew is the kind of bowl that warms you from the inside out ā earthy, umami-rich, and just the right amount of spicy. The broth starts with dried kelp and anchovies simmered together, building a naturally complex base that needs absolutely nothing added to taste complete. Silky tofu, tender zucchini, and meaty shiitake mushrooms soak up every bit of that bold, garlicky broth, making each spoonful more satisfying than the last. The depth here comes entirely from fermented doenjang and tamari, so there's no hidden sweetener doing any of the work ā just real, whole ingredients layered with intention. Conventional versions of this stew can be tricky because many commercial soybean pastes and soy sauces sneak in added sugars, but this recipe calls specifically for gluten free doenjang and tamari, so you can check your labels and cook with confidence. A sliced Korean green chili stirred in at the end adds a fresh, bright kick that cuts through the richness beautifully. Serve it straight from the pot over short-grain rice and you've got a weeknight dinner that feels like a full reset.
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Learn more āIngredients
4 servings
For the broth
- 6 cups water
- 1 piece dried kelp (dashima/kombu), about 4 inches
- Ā½ cup dried anchovies (large, heads and guts removed)
For the stew
- 3 tbsp gluten free doenjang (korean soybean paste)
- 1 tsp tamari
- 1 tsp gochugaru (korean red pepper flakes)
- 3 cloves garlic, minced
- 1 medium zucchini, cut into Ā½-inch half-moons
- 4 oz shiitake mushrooms, stems removed, caps sliced
- 14 oz firm tofu, cut into Ā¾-inch cubes
- 1 medium onion, cut into Ā½-inch chunks
- 2 green onions, cut into 1-inch pieces
- 1 fresh korean green chili or serrano pepper, sliced (optional)
For serving
- cooked short-grain white rice, for serving
Instructions
- 1
Combine the water, dried kelp, and dried anchovies in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium and simmer for 10 minutes, until the broth is lightly golden and fragrant.
- 2
Remove the kelp and anchovies with a fine-mesh strainer or tongs and discard them. You should have about 5 cups of clear broth.
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