Seed Oil 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 broth starts with dried kelp and anchovies simmered together, building a naturally rich, savory base without a drop of vegetable or seed oil anywhere in the pot. Fermented soybean paste dissolves right into that broth, layering in earthy, umami depth that pairs beautifully with tender zucchini, silky tofu, and meaty shiitake mushrooms. Gochugaru and a fresh chili bring just enough heat to make every spoonful interesting, while garlic and green onions round everything out. Many store-bought versions of this stew or its key ingredients can sneak in unwanted oils, but this recipe keeps things clean ā every ingredient is whole, fermented, or fresh. Ladled over short-grain rice, it's a full, satisfying meal that proves bold flavor never needed refined oils to begin with.
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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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