Brazil Nut Free Gluten Free Doenjang Jjigae
Doenjang jjigae is one of those deeply satisfying Korean stews that warms you from the inside out, built on a savory fermented soybean paste base that delivers serious umami in every spoonful. The broth starts with dried kelp and anchovies simmered together, creating a clean, golden stock that gives the whole dish its backbone before a single vegetable hits the pot. Zucchini, shiitake mushrooms, silken-firm tofu, and onion all cook down into something hearty and nourishing, while gochugaru and a fresh chili bring just enough heat to keep things interesting. Using a certified gluten free doenjang and tamari in place of standard soy sauce is the key move here ā traditional versions of this stew can sneak in wheat through the paste or condiments, so those two swaps make all the difference without changing the flavor you're after. The technique of dissolving the doenjang slowly into the hot broth ensures it blends smoothly and evenly, which is a small step that makes a big difference in the final depth of the stew. Ladle it over short-grain rice and you've got a complete, comforting meal that tastes like it took far more effort than it actually did.
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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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