Tree Nut Free Gluten Free Doenjang Jjigae
Doenjang jjigae is one of those deeply comforting Korean stews that warms you from the inside out, and this version delivers every bit of that rich, fermented depth you'd expect from a great bowl. The broth starts with dried kelp and anchovies simmered together, building a naturally savory base before the soybean paste even hits the pot. Zucchini, shiitake mushrooms, silky tofu, and a hit of gochugaru all come together in a way that feels both humble and incredibly satisfying. The key to making this work is using a certified gluten free doenjang and tamari in place of regular soy sauce ā two simple swaps that keep all the bold, umami-forward flavor intact without any wheat sneaking in. Tree nuts have no place in traditional jjigae to begin with, so this recipe stays true to its roots while being completely safe for anyone avoiding them. Serve it straight from the pot over a bowl of short-grain rice and let the steam do its thing ā this is weeknight cooking at its most rewarding.
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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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