Paraben 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, a little spicy, and packed with tender zucchini, silky tofu, and umami-rich shiitake mushrooms. The broth starts with a classic anchovy and kelp base that simmers into something genuinely special, giving the whole stew a clean, oceanic depth before the doenjang even hits the pot. Parabens are synthetic preservatives that sneak into a surprising number of packaged condiments and fermented pastes, so sourcing a certified gluten free doenjang and tamari here does double duty ā keeping both the ingredient list and the preservative concerns in check. Dissolving the paste gradually into the warm broth is a small but satisfying technique that ensures every spoonful is smooth and evenly seasoned. The garlic, gochugaru, and fresh chili layer in gentle heat that builds as you eat, making this stew feel complex without requiring any complicated steps. Served straight from the pot over short-grain rice, it's a complete, nourishing meal that tastes like it took far more effort than it actually did.
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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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