Celery 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, umami-rich, and just spicy enough to keep you coming back for another spoonful. The broth starts with dried kelp and anchovies simmered together, building a naturally complex base that no store-bought shortcut can replicate. Silky tofu, tender zucchini, and meaty shiitake mushrooms soak up all that flavor as the stew bubbles away, making every bite feel hearty and satisfying. For anyone navigating ingredient sensitivities, this recipe keeps things refreshingly straightforward ā the vegetable and protein lineup is clean, whole, and free of the sneaky fillers that can complicate traditional versions of this dish. Using a certified gluten free doenjang and tamari in place of conventional soy sauce means the deep, fermented flavor you expect is fully intact without compromise. A sliced green chili stirred in at the end adds a bright, fresh kick, and the whole thing ladled over short-grain rice makes for a complete, comforting meal that feels both traditional and totally approachable.
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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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