Cashew Free Gluten Free Doenjang Jjigae
Doenjang jjigae is one of those deeply comforting Korean stews that smells incredible the moment it hits the pot ā earthy, savory, and just a little funky in the best possible way. The broth here starts with dried kelp and anchovies simmered together, building a naturally rich base before a single vegetable goes in. Gluten free doenjang and tamari keep the whole thing safe for anyone avoiding gluten, and since every ingredient is straightforward and whole, there's no need to stress over hidden additives or cross-contamination from processed sauces. Zucchini, shiitake mushrooms, firm tofu, and onion all go in at staggered intervals so nothing gets mushy, and a hit of gochugaru gives the broth a gentle, warming heat. A sliced green chili stirred in at the end is optional but absolutely worth it if you like a little extra kick. Ladle it over short-grain rice and you've got a bowl that feels like a full, nourishing meal ā the kind you'll want to make on a cold weeknight and again the weekend after that.
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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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