Peanut Free Gluten Free Doenjang Jjigae
Doenjang jjigae is one of those deeply comforting Korean stews that tastes like it took all day, even though it comes together in under an hour. The broth starts with dried kelp and anchovies simmered together, building a naturally savory, umami-rich base that makes everything else in the pot sing. Silken-firm tofu, zucchini, shiitake mushrooms, and onion all go in and soak up that fermented soybean paste depth, with gochugaru adding just enough warmth to keep things interesting. The key to making this work without gluten is sourcing a certified gluten free doenjang and using tamari in place of regular soy sauce ā both of which are called for here, so there's no guesswork involved. Traditional versions of this stew can be tricky because many store-bought pastes and soy sauces contain wheat, but this recipe sidesteps that entirely. Served straight from the pot over a bowl of short-grain rice, it's the kind of meal that feels restorative and satisfying in a way that's hard to put into words. Whether you're new to Korean cooking or already have a jar of doenjang in the fridge, this stew is absolutely worth making.
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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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