Doenjang jjigae is one of those deeply comforting Korean stews that tastes like it has been simmering for hours, rich with fermented soybean paste, tender vegetables, and silky tofu. The key to making this version safe for anyone avoiding rye lies in the ingredient swaps that don't sacrifice a single drop of flavor — specifically using a certified gluten free doenjang and tamari in place of conventional soy sauce, both of which can sneak in grain-based additives. The broth starts with dried kelp and anchovies, building a naturally clean, umami-packed base before a single spoonful of paste ever hits the pot. Zucchini, shiitake mushrooms, firm tofu, and onion all go in at staggered intervals so everything finishes perfectly tender without turning to mush. A hit of gochugaru and fresh chili (if you're feeling bold) gives the stew that signature gentle heat that makes you want to keep going back for another spoonful. Served straight from the pot over short-grain rice, this is weeknight dinner that feels genuinely restorative — the kind of bowl that warms you from the inside out.
About FigFig 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 →4 servings
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.
Remove the kelp and anchovies with a fine-mesh strainer or tongs and discard them. You should have about 5 cups of clear broth.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
