Lupin 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 in under half an hour with the right pantry staples. The broth starts with dried kelp and anchovies simmered into something golden and quietly oceanic, then gets its soul from a generous spoonful of fermented soybean paste dissolved right into the pot. Zucchini, shiitake mushrooms, firm tofu, and onion all simmer together until everything is tender and soaked through with that savory, slightly funky depth that makes this dish so craveable. A hit of gochugaru and fresh garlic round out the heat, and a sliced green chili at the end keeps things lively. For anyone navigating lupin avoidance, this recipe is naturally in the clear ā every ingredient here is straightforward, with no flour blends or legume-based additives hiding in the mix. The key is sourcing a certified gluten free doenjang and tamari, which keeps the whole pot safe without sacrificing any of the bold, fermented flavor the dish is known for. Serve it steaming hot over short-grain rice and you have a bowl that is genuinely restorative.
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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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