Black Pepper Free Gluten Free Doenjang Jjigae
Doenjang jjigae is one of those deeply satisfying Korean stews that tastes like it has been simmering all day, even when it hasn't. The base here starts with a quick homemade broth built from dried kelp and anchovies, which gives the whole pot a clean, oceanic depth that store-bought shortcuts simply can't match. Gluten-free doenjang and tamari carry the fermented, savory backbone of the stew without any wheat-based ingredients sneaking in ā a real concern with traditional versions of this dish. Zucchini, shiitake mushrooms, firm tofu, and onion all go in at staggered intervals so every component hits the right texture by the time the bowl hits the table. The gochugaru adds a gentle, warming heat that's distinct from black pepper, making this version naturally suited for anyone avoiding that particular spice without sacrificing any of the complexity you'd expect. A handful of green onions stirred in at the end keeps things fresh and bright. Serve it over short-grain white 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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