Pork 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 that gives the whole pot incredible backbone before a single vegetable hits the pan. Zucchini, shiitake mushrooms, silky cubes of firm tofu, and sweet chunks of onion all simmer together until tender and fully soaked through with flavor. The key ingredient ā doenjang, a Korean soybean paste ā is sourced in a gluten free version here, which matters because conventional pastes can contain wheat, making this a smart swap that keeps the dish authentic without compromise. Tamari steps in for regular soy sauce for the same reason, so every element of the seasoning is accounted for. There is no pork, no pork-based broth, and no hidden meat products anywhere in the pot ā just clean, plant-forward ingredients anchored by that deeply umami broth. Serve it straight from the pot over a bowl of short-grain rice and it is honestly one of the most satisfying meals you can put together on a weeknight.
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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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