Pecan Free Gluten Free Doenjang Jjigae
Doenjang jjigae is one of those deeply comforting Korean stews that tastes like it has been simmering for hours, and this version delivers every bit of that rich, fermented depth. The broth starts with dried kelp and anchovies, building a naturally savory base before the soybean paste, gochugaru, and garlic are stirred in ā the result is bold, warming, and layered in a way that feels genuinely homemade. Zucchini, shiitake mushrooms, silky tofu cubes, and sweet onion all go in at the right moments so everything finishes perfectly tender without turning to mush. The key to making this work without gluten is sourcing a certified gluten free doenjang and using tamari in place of regular soy sauce, both of which are called for here ā no guesswork required. Tree nuts like pecans have absolutely no place in traditional jjigae, so this is one dish where the cuisine itself already has you covered, and the ingredient list confirms there is nothing unexpected hiding in the pot. Ladled over short-grain white rice, it is the kind of meal that warms you from the inside out and has everyone reaching for seconds.
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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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