High Fructose Corn Syrup Free Gluten Free Doenjang Jjigae
This deeply savory Korean fermented soybean stew is the kind of bowl that warms you from the inside out ā earthy, umami-rich, and loaded with tender zucchini, silky tofu, and meaty shiitake mushrooms. The broth starts with a classic anchovy and kelp base that builds incredible depth in just ten minutes, giving the whole pot a clean, oceanic backbone before the doenjang even hits the pan. That fermented paste is the soul of the dish, and sourcing a version that's free of high fructose corn syrup is the key move here ā many conventional Korean condiments sneak in sweeteners, so reading labels carefully (or seeking out a traditionally made doenjang) makes all the difference. Tamari steps in for soy sauce to keep things clean, and every other ingredient in the pot is naturally free of added sweeteners. The result is a stew that tastes complex and slow-cooked but comes together in well under an hour on a weeknight. Served straight from the pot over short-grain rice, it's the kind of meal that makes you wonder why you ever ordered takeout.
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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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