Caffeine Free Gluten Free Doenjang Jjigae
Doenjang jjigae is one of those deeply comforting Korean stews that tastes like it took all day, even though it comes together in under an hour on a weeknight. The broth starts with dried kelp and anchovies simmered until lightly golden, building a savory, umami-rich base that carries every ingredient beautifully. Silky tofu cubes, tender zucchini, and earthy shiitake mushrooms soak up all that fermented soybean paste depth, while gochugaru and fresh garlic keep things lively and warming. Since every component here is naturally free of caffeine ā no tea, coffee, chocolate, or cola in sight ā you can enjoy a bowl any time of day without a second thought. The key to making this version work is sourcing a certified gluten free doenjang and using tamari in place of regular soy sauce, so the flavor stays completely authentic without any unwanted additives. Dissolving the paste gradually into the hot broth is a small but important step that keeps the stew smooth and evenly seasoned throughout. Serve it straight from the pot over short-grain rice and let the steam do the rest.
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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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