Eggless Gluten Free Doenjang Jjigae
Doenjang jjigae is one of those deeply comforting Korean stews that tastes like it has been simmering all day, even when it comes together in under an hour. The broth starts with dried kelp and anchovies, building a naturally rich, umami-forward base before the fermented soybean paste gets dissolved in slowly for maximum depth. Zucchini, shiitake mushrooms, silken-firm tofu, and onion all go in at staggered times so every component hits just the right texture ā nothing mushy, nothing raw. A hit of gochugaru brings gentle heat, and the optional fresh chili at the end keeps things lively without overwhelming the savory backbone. Every ingredient here is naturally free of eggs, so there is nothing to swap or substitute ā just straightforward, honest cooking. Serve it bubbling hot over short-grain rice and let the steam do its thing.
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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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