MSG Free Gluten Free Doenjang Jjigae
Doenjang jjigae is one of those deeply comforting Korean stews that tastes like it took all day, even though the whole thing comes together in under half an hour. The broth starts with dried kelp and anchovies simmered together, building a naturally rich, savory base without any added flavor enhancers ā just real ingredients doing real work. Dissolving the soybean paste slowly into that broth is the move that gives the stew its signature depth, and the gochugaru adds a gentle, warming heat that builds with every spoonful. Zucchini, shiitake mushrooms, and cubes of firm tofu round it out into a genuinely satisfying bowl that feels both rustic and nourishing. The tamari swap keeps it gluten free while still delivering that salty, umami backbone the dish needs. Served over short-grain white rice, this is the kind of weeknight dinner that earns a permanent spot in your rotation ā no shortcuts, no fillers, just honest Korean home cooking.
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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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