Ginger Free Gluten Free Doenjang Jjigae
Doenjang jjigae is one of those deeply comforting Korean stews that tastes like it took all day, even though it comes together in under half an hour. The broth starts with dried kelp and anchovies, building a naturally savory, umami-rich base before the fermented soybean paste gets dissolved in ā no shortcuts, just real depth. Zucchini, shiitake mushrooms, silky cubes of firm tofu, and sweet chunks of onion all simmer together until everything is tender and soaked through with that bold, earthy broth. A hit of gochugaru and fresh garlic round out the flavor, and an optional sliced chili keeps things lively if you want a little extra heat. Many store-bought versions of doenjang and soy sauce contain wheat, so using a certified gluten free doenjang and tamari here is the key move that makes this dish safe without sacrificing any of the complexity the recipe is known for. Serve it straight from the pot over short-grain rice and let the steam do its thing ā this is the kind of bowl that genuinely warms you from the inside out.
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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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