Gluten-Free Korean Doenjang Jjigae

Ingredients

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• 3 cups gluten-free vegetable stock, or water with a 4-inch piece of dried kelp Shop
• 3 tbsp doenjang (Korean fermented soybean paste)
• 1 tsp gochugaru (Korean chili flakes), optional
• 1 tbsp toasted sesame or neutral oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 medium potato, peeled and cut into 1/2-inch cubes
• 1 small zucchini, cut into half-moons
• 4 oz mushrooms, sliced
• 14 oz firm tofu, cut into 3/4-inch cubes
• 1 green chili, sliced (optional)
• 2 scallions, sliced

Instructions

1. 1 Heat the oil in a medium pot over medium heat. Cook the onion for 3-4 minutes, then add the garlic for 30 seconds.
2. 2 Add the stock (or water and kelp) and bring to a simmer. Whisk the doenjang with a ladle of the hot stock until smooth, stir it into the pot with the gochugaru if using, and add the potato.
3. 3 Simmer 10 minutes, until the potato is almost tender. Remove the kelp if using.
4. 4 Add the zucchini and mushrooms and simmer 5 minutes. Add the tofu and green chili and simmer 3-4 minutes more, until the tofu is hot (live tip 2). Taste before adding any salt (live tip 1).
5. 5 Scatter with scallions and serve bubbling hot, with steamed rice.

Nutrition (per serving)

Tips & Notes

• Doenjang varies in saltiness. Start with the 2 tbsp, then taste before adding more or any salt.
• Add the tofu near the end so it stays soft and holds its shape.
• Choose doenjang labeled gluten-free. Many brands contain gluten-containing grains.

Common questions