Alpha Gal Friendly Gluten Free Doenjang Jjigae
This deeply savory Korean soybean paste stew is the kind of bowl that warms you from the inside out ā earthy, a little spicy, and packed with tender zucchini, silky tofu, and meaty shiitake mushrooms. The broth starts with dried kelp and anchovies simmered together, building a naturally rich, umami-forward base that doesn't rely on any mammalian meat or dairy, making it a genuinely satisfying fit for anyone navigating alpha-gal syndrome. Traditional doenjang jjigae can be tricky to source safely since many store-bought pastes and soy sauces contain hidden additives, but this version calls specifically for gluten free doenjang and tamari, so you know exactly what's going into the pot. Dissolving the paste slowly into the hot broth is a small but important step ā it keeps the stew smooth and ensures that deep, fermented flavor is evenly distributed throughout every ladle. The gochugaru adds a gentle, fruity heat that builds as you eat, while the garlic and green onions keep things bright and fresh. Serve it straight from the pot over a bowl of short-grain rice and it becomes a complete, comforting meal that feels anything but restrictive.
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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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