Walnut 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 earthy, umami-rich, and just spicy enough to keep you coming back for another spoonful. The broth starts with dried kelp and anchovies simmered together, building a clean, golden base that carries every other flavor beautifully. Silky tofu cubes, tender zucchini, and meaty shiitake mushrooms all soak up that doenjang depth, making each bite feel hearty and satisfying without being heavy. Tree nut concerns are genuinely a non-issue here ā every ingredient in this recipe is naturally free of walnuts, from the tamari and gochugaru right down to the fresh vegetables and firm tofu. The one thing to double-check is your doenjang label, since the recipe specifically calls for a gluten free version, and that same mindful sourcing habit keeps the whole pot clean and worry-free. Served straight from the pot over short-grain white rice, it's the kind of weeknight dinner that feels like a lot more effort than it actually is. If you've never cooked with Korean fermented paste before, this stew is the perfect place to start.
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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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