BHA & BHT 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 earthy, umami-rich, and just the right amount of spicy. The broth starts with a classic anchovy and kelp base that builds incredible depth without any packaged shortcuts, which matters a lot when you're trying to avoid synthetic preservatives like BHA and BHT that sneak into so many processed broths and flavor bases. Choosing a certified gluten free doenjang and tamari keeps every component clean and intentional, so you know exactly what's going into your pot. Zucchini, shiitake mushrooms, silken-firm tofu, and sweet onion all simmer together until tender, soaking up that complex, funky broth in the best possible way. A hit of gochugaru and fresh chili (if you're feeling bold) rounds everything out with gentle heat that builds as you eat. Served over short-grain white rice, this is a complete, satisfying meal that feels both deeply traditional and completely approachable for a weeknight dinner.
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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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