Gluten Free Doenjang Jjigae
This deeply savory Korean soybean paste stew is the kind of bowl that warms you from the inside out — earthy, umami-rich, and packed with tender tofu, zucchini, and shiitake mushrooms simmered in a fragrant anchovy-kelp broth. The key to making it work without gluten is sourcing a certified gluten-free doenjang and using tamari in place of regular soy sauce, since traditional versions of both can contain wheat. Those two swaps are the only adjustments needed, and the result is completely authentic in flavor. The broth itself is built from scratch in under fifteen minutes, and once it's going, the whole stew comes together in one pot with minimal fuss. Gochugaru adds a gentle, smoky heat that plays beautifully against the mellow paste, and the tofu soaks up every bit of that complex broth as it simmers. Served over a bowl of short-grain white rice, this makes a satisfying weeknight dinner for four that feels far more special than the effort involved.
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Learn more →Ingredients
4 servings
For the broth
- 6 cups water
- 1 piece dried kelp (dashima/kombu), about 4 inches
- ½ 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 ½-inch half-moons
- 4 oz shiitake mushrooms, stems removed, caps sliced
- 14 oz firm tofu, cut into ¾-inch cubes
- 1 medium onion, cut into ½-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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