Nitrate & Nitrite Free Gluten Free Doenjang Jjigae
This deeply savory Korean soybean paste stew is the kind of bowl that warms you from the inside out ā earthy, umami-rich, and loaded with silky tofu, tender zucchini, and meaty shiitake mushrooms. The broth starts with a simple simmer of dried kelp and anchovies, building a clean, naturally complex base that carries every ingredient beautifully. Many store-bought versions of doenjang jjigae or pre-made soup bases can contain cured or preserved additives, so making it from scratch with a certified gluten free doenjang and tamari keeps everything clean and worry-free. The paste is dissolved slowly into the broth so it blends seamlessly, giving you that signature depth without any shortcuts or hidden preservatives. Gochugaru and fresh garlic bring gentle heat and brightness, while the green onions stirred in at the end keep things lively. Served straight from the pot over a bowl of short-grain rice, this is comfort food that happens to check every box you need it to.
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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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