Mustard Free Gluten Free Doenjang Jjigae
Doenjang jjigae is one of those deeply comforting Korean stews that warms you from the inside out ā earthy, savory, and just a little funky in the best possible way. The broth starts with a classic anchovy and kelp base that builds a naturally rich, umami-packed foundation before a single spoonful of fermented soybean paste even hits the pot. Zucchini, shiitake mushrooms, and silky cubes of firm tofu soak up all that bold, garlicky broth as everything simmers together into something that tastes like it took far more effort than it did. For anyone navigating mustard-free cooking, this recipe is a genuinely safe and satisfying option ā every ingredient here is straightforward, and there are no hidden condiments or spice blends that typically sneak mustard into the mix. The tamari and gochugaru bring saltiness and gentle heat without any of the usual label-reading anxiety. Serve it steaming hot over short-grain rice and let the broth do all the talking.
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!