This deeply savory Korean fermented soybean stew is the kind of dish that warms you from the inside out — earthy, umami-rich, and loaded with tender zucchini, silky tofu, and meaty shiitake mushrooms. The broth starts with a quick simmer of dried kelp and anchovies, building a clean, naturally complex base that makes every spoonful taste like it took hours. Doenjang, the fermented paste at the heart of this recipe, can sometimes be tricky to source in a gluten-free version, but using a certified gluten-free doenjang alongside tamari instead of regular soy sauce keeps the whole pot safe without sacrificing any of that bold, funky depth. There is no coconut milk, coconut aminos, or any coconut-derived ingredient anywhere in this recipe — just straightforward pantry staples and fresh vegetables, so you can cook with total confidence. The gochugaru adds a gentle, smoky heat that plays beautifully against the mellow richness of the broth, and the optional fresh chili lets you dial things up if you like. Served over short-grain white rice, this stew is a complete, satisfying meal that feels both deeply traditional and completely approachable for a weeknight dinner.
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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.
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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