Lactose Free Gluten Free Doenjang Jjigae
Doenjang jjigae is one of those deeply comforting Korean stews that warms you from the inside out, and this version delivers every bit of that rich, fermented depth without a drop of dairy anywhere in sight. The broth starts with dried kelp and anchovies simmered together, building a naturally savory base that makes the whole pot taste like it's been going for hours. Gluten-free doenjang and tamari keep the umami front and center while making this safe for those avoiding gluten ā and since traditional doenjang jjigae relies on fermented soybean paste, vegetables, and tofu rather than any cream or butter, it's a naturally great fit for anyone cutting out lactose. Zucchini, shiitake mushrooms, firm tofu, and onion all go in at staggered intervals so everything finishes perfectly tender without turning to mush. A hit of gochugaru and optional fresh chili give the broth a gentle, building heat that keeps each spoonful interesting. Served straight from the pot over short-grain rice, this is the kind of weeknight meal that feels genuinely restorative ā bold, nourishing, and completely unfussy.
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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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