Pistachio 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 half an hour. The base starts with a quick homemade broth built from dried kelp and anchovies, which gives the whole pot a clean, oceanic depth that store-bought shortcuts just can't replicate. Fermented soybean paste dissolves into that broth along with gochugaru and garlic, creating a rich, savory backbone with just enough heat to keep things interesting. Zucchini, shiitake mushrooms, silky tofu, and onion all simmer until perfectly tender, making every spoonful a little different. The recipe calls for a certified gluten free doenjang and tamari in place of conventional soy sauce, so the dish stays true to its traditional flavor without any of the wheat-based ingredients that typically sneak into Korean pantry staples. There are no nuts of any kind in this recipe ā not in the broth, not in the stew, not anywhere ā so it's a completely worry-free bowl for anyone navigating tree nut restrictions. Serve it straight from the pot over short-grain rice and let the steam do its thing.
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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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