Doenjang jjigae is one of those deeply comforting Korean stews that warms you from the inside out — earthy, savory, and just a little spicy, with tender zucchini, silky tofu, and meaty shiitake mushrooms all swimming in a rich fermented soybean broth. The base starts with a quick homemade stock of dried kelp and anchovies, which gives the whole pot that signature umami depth you just can't fake. Sourcing this dish safely can be tricky since many commercial doenjang pastes and soy sauces sneak in wheat or other additives, but this version calls specifically for gluten free doenjang and tamari, so the flavor stays completely authentic without the worry. Gochugaru brings a gentle, fruity heat that builds beautifully as the stew simmers, and a fresh chili sliced in at the end adds a bright, optional kick. Every ingredient here is naturally free from seeds, so there's no swapping or substituting needed — just straightforward, bold Korean cooking. Ladle it over short-grain white rice and you have a full, satisfying meal that tastes like it took far more effort than it actually did.
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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.
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