Yeast Free Gluten Free Doenjang Jjigae
Doenjang jjigae is one of those deeply savory, soul-warming Korean stews that feels like a hug in a bowl ā earthy soybean paste, silky tofu, tender zucchini, and umami-rich shiitake mushrooms all simmered together in a fragrant anchovy-kelp broth. The key to making this work without yeast is sourcing a doenjang paste that is fermented without added yeast cultures, which is exactly what a certified gluten free doenjang delivers here. Traditional fermented condiments can be a minefield for anyone avoiding yeast, so using tamari and a carefully selected paste keeps every spoonful safe without sacrificing any of that complex, funky depth. The broth itself is built from scratch using dried kelp and anchovies, so there are no store-bought stock cubes or hidden additives to worry about. Gochugaru brings a gentle, fruity heat that layers beautifully with the garlic and optional fresh chili, and the whole pot comes together with a straightforward simmer that rewards patience more than technique. Ladled over short-grain white rice, this is the kind of weeknight dinner that tastes like it took far more effort than it actually did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!