Artificial Food Coloring Free 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, umami-rich, and loaded with tender zucchini, silky tofu, and meaty shiitake mushrooms. The broth starts with a simple simmer of dried kelp and anchovies, building a naturally golden, fragrant base that no store-bought shortcut can replicate. Because every ingredient here is whole and straightforward, there's no need to stress over hidden dyes or synthetic colorants that can sneak into packaged seasonings and spice blends. The doenjang, tamari, and gochugaru are all chosen to be free of artificial additives, so the deep red hue and rich brown color come entirely from real fermented paste and dried chili flakes. Dissolving the doenjang gradually into the hot broth is a small but satisfying technique that ensures every spoonful is smooth and evenly seasoned. A final stir of green onions and fresh chili brings a bright, lively finish right before serving. Ladle it over short-grain rice and you've got a complete, comforting meal that's as clean as it is craveable.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!