Citrus Free Gluten Free Doenjang Jjigae
Doenjang jjigae is one of those deeply satisfying Korean stews that warms you from the inside out ā earthy, savory, and rich with umami from fermented soybean paste, silky tofu, and a broth built on dried kelp and anchovies. The layered depth here comes entirely from pantry staples and fresh vegetables, with no citrus juice, zest, or citrus-derived ingredients anywhere in the pot, making it a genuinely worry-free bowl for anyone avoiding those triggers. Gluten free doenjang and tamari stand in for their conventional counterparts without sacrificing any of that complex, funky backbone the dish is known for. Zucchini, shiitake mushrooms, and chunks of firm tofu soak up the gochugaru-spiced broth beautifully, giving you a stew that feels hearty and complete. The technique of dissolving the doenjang gradually into the simmering broth is a small but meaningful step ā it keeps the paste from clumping and ensures every spoonful is evenly seasoned. Served over short-grain white rice, this is the kind of meal that tastes like it took far more effort than it actually did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!