Dairy Free Gluten Free Doenjang Jjigae
Doenjang jjigae is one of those deeply comforting Korean stews that warms you from the inside out, and this version delivers every bit of that rich, fermented depth without a drop of dairy anywhere in sight. The broth starts with dried kelp and anchovies simmered together, building a naturally savory, umami-packed base that no store-bought shortcut can replicate. Gluten free doenjang and tamari keep the flavor bold and authentic while making the recipe safe for those avoiding gluten, and the combination of zucchini, shiitake mushrooms, silky tofu, and onion gives every spoonful real substance. Gochugaru adds a gentle, smoky heat that lingers just long enough to keep you reaching for another bite. Because the stew is built entirely on vegetables, seafood-based broth, and fermented soybean paste, there is nothing here that sneaks in hidden dairy ā no butter, no cream, no cheese ā which is more common in fusion adaptations than you might expect. Ladled over short-grain white rice, this is a weeknight dinner that feels like a full reset, the kind of meal that makes the whole kitchen smell incredible while it simmers.
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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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