Sesame Free Gluten Free Doenjang Jjigae
Doenjang jjigae is one of those deeply comforting Korean stews that tastes like it has been simmering all day, even when you pull it together on a weeknight. The broth starts with dried kelp and anchovies, building a clean, savory backbone before the fermented soybean paste goes in ā that slow dissolve into the liquid is what gives the soup its signature earthy depth. Zucchini, shiitake mushrooms, silky tofu, and a hit of gochugaru round everything out into something that is bold, warming, and genuinely satisfying. Sourcing a version of this stew that works for sesame-free eaters can be tricky, since many Korean pantry staples sneak in sesame oil or sesame seeds for finishing flavor ā but this recipe skips all of that without sacrificing any of the richness you expect. Tamari stands in as the soy component, and the fermented paste does the heavy lifting on umami all on its own. Serve it straight from the pot over short-grain rice and let the broth soak into every grain.
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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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