Honey 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 simmered together, building a naturally savory, umami-rich base that carries everything else beautifully. Silky tofu, tender zucchini, and earthy shiitake mushrooms soak up that fermented soybean paste broth in the best possible way, with gochugaru and fresh garlic adding just the right amount of warmth and depth. The key to making this work without gluten is sourcing a certified gluten free doenjang and using tamari in place of regular soy sauce ā both of which are called for here, so there's no guesswork involved. Many traditional versions of this stew can sneak in sweeteners like honey or rice syrup to balance the fermented funk, but this recipe relies entirely on the natural complexity of the paste, the broth, and the vegetables to do that work. The result is a bowl that's bold, savory, and completely satisfying without any added sweetness. Serve it steaming hot over short-grain rice and it's an instant weeknight staple.
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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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