Cinnamon Free Gluten Free Doenjang Jjigae
This deeply savory Korean soybean paste stew is the kind of bowl that warms you from the inside out ā earthy, umami-rich, and loaded with tender zucchini, silky tofu, and meaty shiitake mushrooms. The broth starts with a classic anchovy and kelp base that builds incredible depth before a single vegetable hits the pot, so every spoonful tastes like it simmered all day. Doenjang, the fermented soybean paste at the heart of this dish, is naturally free of cinnamon, but it's always worth seeking out a certified gluten free version since some commercial pastes sneak in unexpected additives ā this recipe calls that out directly so you're not left guessing at the store. Tamari steps in for soy sauce to keep things gluten free without sacrificing any of that salty, savory backbone. Gochugaru brings a gentle, fruity heat that layers beautifully with the garlic and optional fresh chili, and the whole thing comes together in one pot with straightforward technique ā dissolving the paste slowly into the broth is the kind of small step that makes a real difference in the final flavor. Served over short-grain white rice, this is a complete, satisfying meal that feels both traditional and completely approachable for a weeknight dinner.
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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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