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 — 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 — a little more doenjang for depth, a touch more tamari for salt — until it tastes exactly the way you want it.

About Fig

Fig 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 →