Turkey Free Gluten Free Doenjang Jjigae
This deeply savory Korean fermented soybean stew is the kind of bowl that warms you from the inside out ā rich, funky, and layered with umami from a homemade anchovy and kelp broth. The combination of silky tofu, tender zucchini, and earthy shiitake mushrooms makes every spoonful satisfying in a way that feels both humble and deeply nourishing. The broth is built entirely from scratch, which means you have full control over every ingredient that goes into the pot ā no mystery additives, no poultry-based stock, no surprises. The doenjang is dissolved gradually right into the simmering liquid, creating that signature depth that makes this stew so craveable alongside a bowl of short-grain rice. A hit of gochugaru and fresh chili bring gentle heat, while tamari keeps the seasoning clean and gluten-free throughout. If you've been nervous about making Korean stews at home, this recipe breaks it down into approachable steps without cutting any corners on flavor. It's the kind of weeknight dinner that tastes like it took all day.
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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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