Spice Free Gluten Free Doenjang Jjigae

Total time40 min

Prep time15 min

Cook time25 min

4.7

(28)

This deeply savory Korean soybean paste stew is the kind of bowl that warms you from the inside out — rich, umami-forward broth loaded with silky tofu, tender zucchini, and earthy shiitake mushrooms. The base starts with a quick kelp and anchovy broth that gives the whole pot a clean, oceanic depth before the doenjang even hits the pan. Dissolving the paste slowly into the simmering liquid is a small but meaningful step that keeps the flavor smooth and fully integrated rather than clumpy or sharp. The gochugaru adds a gentle warmth, but if heat is a concern, the fresh chili at the end is completely optional and easy to skip without losing any of the stew's soul. Using a certified gluten free doenjang and tamari in place of standard soy sauce means the whole pot stays safe without any compromise on that deep, fermented flavor you expect from a proper jjigae. Served straight from the pot over short-grain rice, this is weeknight comfort food that happens to be incredibly nourishing and satisfying.

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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

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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