Carrageenan 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, a little funky, gently spicy, and completely satisfying. The broth starts with dried kelp and anchovies simmered together, building a naturally rich, umami-packed base that no store-bought shortcut can replicate. Zucchini, shiitake mushrooms, silky cubes of firm tofu, and sweet onion all simmer together until tender, soaking up that bold doenjang flavor at every layer. For anyone navigating carrageenan concerns, packaged broths, seasoning blends, and even some tofu products can be surprisingly tricky to trust. This recipe sidesteps all of that by building the broth entirely from scratch with whole dried ingredients and using a gluten free doenjang and tamari that keep the ingredient list clean and straightforward. Every component here is whole and recognizable, so there's no guesswork about what's actually in your bowl. A pinch of gochugaru and a fresh chili bring just enough heat to make things interesting without overwhelming the deep, fermented backbone of the stew. Serve it steaming hot over short-grain rice and adjust the seasoning right at the end ā a little more doenjang for depth, a touch more tamari for salt ā until it tastes exactly the way you want it.
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!