Wheat 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 it hasn't. The broth here starts with dried kelp and anchovies, building a naturally savory, umami-rich base that gives the whole pot incredible depth before a single vegetable hits the pan. Zucchini, shiitake mushrooms, silky tofu, and onion all simmer together until tender and soaked through with that bold, fermented soybean flavor. The key to keeping this completely wheat-free is using a certified gluten free doenjang and tamari in place of regular soy sauce ā traditional versions of both ingredients can contain wheat, so those two swaps do all the heavy lifting here. Gochugaru adds a gentle, smoky heat that builds in the background without overwhelming the dish, and a fresh chili stirred in at the end keeps things lively. Served straight from the pot over a bowl of short-grain rice, this is the kind of meal that warms you from the inside out and has everyone asking for seconds.
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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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