Gut Friendly Gluten Free Doenjang Jjigae
Doenjang jjigae is one of those deeply comforting Korean stews that warms you from the inside out, and this version is built with gut health genuinely in mind. The broth starts with dried kelp and anchovies, a classic Korean base that produces a clean, mineral-rich stock without any processed shortcuts. Fermented soybean paste is the soul of the dish ā it brings that signature savory depth while also delivering the kind of beneficial compounds that make fermented foods so valuable for digestive wellness. Shiitake mushrooms, zucchini, and firm tofu round out the stew with fiber, plant protein, and satisfying texture in every spoonful. Using tamari instead of conventional soy sauce keeps things gluten-free without sacrificing any of that umami punch, and the garlic and gochugaru add just enough warmth to make the whole bowl feel alive. Served over short-grain rice, this is the kind of meal that feels restorative rather than restrictive ā proof that eating with your gut in mind can still mean sitting down to something genuinely delicious.
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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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