Chicken Free Gluten Free Doenjang Jjigae
Doenjang jjigae is one of those deeply comforting Korean stews that tastes like it has been simmering all day, even when it hasn't. The broth here starts with dried kelp and anchovies, building a naturally savory, umami-rich base that gives the whole pot incredible depth without any meat. Zucchini, shiitake mushrooms, and cubes of firm tofu soak up that fermented soybean paste broth beautifully, while gochugaru and fresh chili bring just enough heat to keep things interesting. One thing worth knowing is that traditional doenjang can sometimes contain wheat, so using a certified gluten free version of the paste ā along with tamari instead of regular soy sauce ā keeps every spoonful safe without sacrificing any of that bold, funky flavor. The technique of dissolving the doenjang gradually into the hot broth is a small but meaningful step that ensures a smooth, lump-free stew every time. Served straight from the pot over a bowl of short-grain rice, this is weeknight dinner at its most satisfying.
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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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