Gluten-Free Korean Doenjang Jjigae
By the Gluten Free Recipes team ·
This hearty and flavorful Korean Doenjang Jjigae is a comforting stew packed with savory fermented soybean paste, tender vegetables, and your choice of protein. Its rich umami depth and satisfying texture make it a perfect meal for any occasion.
At a glance: This easy soups and stews recipe yields 4 servings in about 45 minutes (15 min prep, 30 min cook). It uses 10 ingredients — including certified gluten-free chicken or vegetable stock, protein, onion — and walks through 5 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Korean Doenjang Jjigae: When preparing this soups and stews recipe, commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Korean Doenjang Jjigae: This recipe is naturally gluten-free by using certified gluten-free stock and doenjang, and thickening with cornstarch instead of gluten-containing flours.
Ingredients
- 6 cups certified gluten-free chicken or vegetable stock
- 1 cup protein (e.g., cubed firm tofu, shredded chicken, or cooked lentils)
- 1 medium onion, diced
- 2 cups mixed vegetables, cut into bite-sized pieces (e.g., zucchini, mushrooms, potatoes, carrots)
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp gluten-free doenjang (Korean fermented soybean paste)
- 1 tsp gochugaru (Korean chili flakes, optional for heat)
- 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening, optional)
- Salt and freshly ground black pepper, to taste
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 2
If using meat or poultry, add it to the pot now and cook until browned on all sides, about 5-8 minutes. If using tofu or lentils, you can add them later with the vegetables.
- 3
Add the mixed vegetables to the pot and stir-fry for 2-3 minutes until they begin to soften slightly. Stir in the gluten-free doenjang and gochugaru (if using), and cook for about 1 minute, allowing the paste to toast slightly and release its aroma.
- 4
Pour in the certified gluten-free stock, scraping the bottom of the pot to loosen any browned bits. Bring the stew to a gentle boil, then reduce the heat to low, cover, and simmer for at least 20-25 minutes, or until the vegetables are tender and the flavors have melded beautifully.
- 5
If you prefer a thicker stew, gradually whisk in the cornstarch slurry while the stew is simmering. Continue to simmer for another 5 minutes, stirring occasionally, until the stew has thickened to your desired consistency. Taste and adjust seasoning with salt and pepper as needed before serving hot.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Pre-shredded bagged carrots are drier and choppier — they won't give the same moist crumb.
- Grate zucchini then squeeze out excess moisture in a clean towel — too much water makes baked goods dense.
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