Oats 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 anchovy and kelp broth that gives the whole pot a clean, oceanic depth before the fermented soybean paste even hits the pan. Silky tofu, tender zucchini, and earthy shiitake mushrooms soak up all that savory, slightly spicy broth in a way that feels genuinely restorative. The key to keeping this version safe for oat-free cooking is in the condiment choices ā the recipe calls for a certified gluten free doenjang and tamari instead of conventional soy sauce, both of which can harbor hidden grain-based additives in their standard forms. Gochugaru brings a gentle, fruity heat without any of the thickening agents or fillers that show up in some processed chili products. Everything is ladled over short-grain white rice, which makes it a complete, satisfying meal with no substitutions or workarounds needed. Serve it straight from the pot while it's still bubbling and let everyone season their own bowl at the table.
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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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