Citric Acid Free Gluten Free Doenjang Jjigae
Doenjang jjigae is one of those deeply comforting Korean stews that warms you from the inside out ā earthy, savory, and rich with umami from fermented soybean paste, tender vegetables, and silky cubes of tofu. The broth starts with a simple simmer of dried kelp and anchovies, building a clean, naturally flavored base that carries every ingredient beautifully. For anyone managing a sensitivity to citric acid, this recipe is a genuine find, since the depth of flavor here comes entirely from whole, unprocessed ingredients with no packaged shortcuts that might sneak in hidden additives. The key is sourcing a gluten free doenjang and tamari, both of which keep the ingredient list straightforward and easy to verify. Zucchini, shiitake mushrooms, onion, and a hit of gochugaru round out the pot with color and gentle heat. Served over short-grain white rice, it's a full, satisfying meal that feels like it took far more effort than it actually did.
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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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