Nutmeg Free Gluten Free Doenjang Jjigae
Doenjang jjigae is one of those deeply comforting Korean stews that tastes like it has been simmering all day, even when it comes together in under an hour. The base here starts with a quick homemade broth built from dried kelp and anchovies, which gives the whole pot a clean, oceanic depth that store-bought shortcuts just can't replicate. Firm tofu, zucchini, shiitake mushrooms, and onion all go in at staggered intervals so everything finishes perfectly ā nothing mushy, nothing underdone. The doenjang is dissolved gradually right into the simmering broth, which keeps the flavor smooth and evenly distributed rather than clumpy or sharp. Tamari stands in for soy sauce to keep things gluten free, and gochugaru brings a gentle, warming heat that builds beautifully without overwhelming the savory, fermented backbone of the paste. Every single ingredient in this recipe is naturally free of nutmeg and warm baking spices, so there's no need to audit labels or swap anything out ā it's just a straightforward, boldly flavored stew. Serve it piping hot over short-grain rice and let the broth do all the talking.
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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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