Xanthan Gum Free Gluten Free Doenjang Jjigae
Doenjang jjigae is one of those deeply comforting Korean stews that warms you from the inside out — earthy, savory, and just a little funky in the best possible way. The base here starts with a quick homemade broth built from dried kelp and anchovies, which gives the whole pot a clean, oceanic depth that no store-bought shortcut can match. From there, gluten free doenjang and tamari carry the umami weight, while zucchini, shiitake mushrooms, and silky cubes of firm tofu make it genuinely hearty. For anyone avoiding xanthan gum, the good news is that this stew needs absolutely no thickeners or stabilizers — the paste dissolves right into the broth and the vegetables do all the textural work naturally. Many fermented Korean condiments contain wheat or additives that can sneak in unwanted ingredients, so sourcing a certified gluten free doenjang is the one step worth taking seriously before you start. A bowl ladled over short-grain white rice turns this into a full, satisfying meal that tastes like it took far more effort than it actually did. It's the kind of recipe you'll find yourself coming back to on cold weeknights when you need something real.
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Learn more →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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