Almond Free Gluten Free Doenjang Jjigae
This deeply savory Korean fermented soybean stew is the kind of bowl that warms you from the inside out ā rich, funky, and loaded with tender zucchini, silky tofu, and earthy shiitake mushrooms. The broth starts with dried kelp and anchovies simmered together, building a naturally umami-packed base that makes every spoonful taste like it took hours. Gluten free doenjang and tamari keep the seasoning authentic without any wheat-based ingredients sneaking in, which can be a real challenge with Korean pantry staples at the grocery store. A hit of gochugaru and fresh garlic bring gentle heat and brightness that balance the deep, mellow paste beautifully. Tree nuts have absolutely no place in a traditional jjigae, so this recipe is naturally free of almond-based ingredients without any substitutions or workarounds needed ā just clean, straightforward Korean cooking. Serve it straight from the pot over short-grain rice and let the broth do all the talking.
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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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