Rice Free Gluten Free Doenjang Jjigae

Total time40 min

Prep time15 min

Cook time25 min

4.7

(28)

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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
Can be omitted
cooked short-grain white rice

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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