Pescatarian Gluten Free Doenjang Jjigae

Total time40 min

Prep time15 min

Cook time25 min

4.7

(28)

Doenjang jjigae is one of those deeply comforting Korean stews that warms you from the inside out, and this version delivers every bit of that rich, fermented depth without a drop of gluten in sight. The broth starts with dried kelp and anchovies simmered together, building a naturally savory, oceanic base that gives the whole pot incredible backbone before a single vegetable hits the pan. From there, gluten-free doenjang and tamari carry the umami load, while gochugaru and fresh garlic add just enough heat and aromatics to keep things lively. Zucchini, shiitake mushrooms, silky tofu cubes, and sweet chunks of onion all simmer until perfectly tender, soaking up that complex broth in the best possible way. The trickiest part of making this dish accessible is usually the doenjang itself — many conventional pastes contain wheat, so using a certified gluten-free version is the one swap that makes this recipe work without compromise. Served straight from the pot over short-grain rice, it's a bowl that feels both weeknight-easy and genuinely special.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the broth

6 cups water
1 piece dried kelp (dashima/kombu), about 4 inches
½ 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 ½-inch half-moons
4 oz shiitake mushrooms, stems removed, caps sliced
14 oz firm tofu, cut into ¾-inch cubes
1 medium onion, cut into ½-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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!