Hazelnut Free Gluten Free Doenjang Jjigae
Doenjang jjigae is one of those deeply comforting Korean stews that tastes like it took all day, but comes together with straightforward technique and pantry-friendly ingredients. The broth starts with dried kelp and anchovies simmered into something golden and quietly oceanic, which gives the whole pot a savory backbone before the soybean paste even enters the picture. Dissolving the doenjang slowly into the warm broth is a small but important step ā it keeps the paste from clumping and lets that fermented, earthy depth bloom evenly through every spoonful. Zucchini, shiitake mushrooms, firm tofu, and onion all go in at staggered intervals so nothing turns to mush, and a hit of gochugaru keeps the heat present but not overwhelming. The version here calls specifically for gluten free doenjang and tamari, which matters because traditional soybean pastes and soy sauces can sneak in wheat ā swapping those two ingredients is what makes this recipe genuinely safe without sacrificing any of the flavor you'd expect. Tree nuts and hazelnuts have no place in this dish at all, so there's no ingredient-swapping or label-scanning anxiety to deal with on that front. Serve it straight from the pot over short-grain rice and let the steam do the rest.
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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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