Chestnut 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 gives the whole dish its soul before a single vegetable hits the pot. Gluten free doenjang and tamari do the heavy lifting on flavor, so every ingredient listed here is intentional and nothing is hidden or ambiguous. Zucchini, shiitake mushrooms, firm tofu, and onion all go in at staggered intervals so each one reaches exactly the right texture ā tender but never mushy. A hit of gochugaru and fresh chili bring gentle heat, while the green onions stirred in at the end keep things bright and fresh. The whole thing lands in the bowl alongside short-grain rice, which soaks up that gorgeous broth and turns a simple weeknight dinner into something genuinely satisfying. If you've been nervous about navigating Korean pantry staples, this recipe walks you through each step clearly and keeps the ingredient list clean and straightforward.
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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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