Macadamia 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 surprisingly straightforward steps. The broth starts with dried kelp and anchovies simmered until lightly golden, building a savory, umami-rich base that carries every ingredient beautifully. Firm tofu, zucchini, shiitake mushrooms, and onion all go in at staggered intervals so nothing gets overcooked, and the result is a hearty, satisfying bowl with real textural contrast. A spoonful of gluten free doenjang dissolved right into the broth is the heart of the whole dish ā earthy, funky, and complex in the best way ā and tamari keeps the soy sauce element safely gluten free throughout. A hit of gochugaru and an optional fresh chili add just enough heat to make each bite lively without overwhelming the miso-like depth of the paste. This is the kind of stew you ladle over a bowl of short-grain rice and eat slowly, because it genuinely deserves your full attention. Tree nuts have absolutely no place in traditional jjigae, so this recipe is naturally free of any macadamia concerns without a single substitution required.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!