{"id":502,"date":"2026-04-13T11:21:48","date_gmt":"2026-04-13T11:21:48","guid":{"rendered":"https:\/\/pajuparadise.com\/?p=502"},"modified":"2026-04-13T11:39:54","modified_gmt":"2026-04-13T11:39:54","slug":"authentic-doenjang-jjigae-recipe","status":"publish","type":"post","link":"https:\/\/pajuparadise.com\/en\/authentic-doenjang-jjigae-recipe\/","title":{"rendered":"Doenjang-jjigae Recipe: 5 Steps to Authentic Korean Stew"},"content":{"rendered":"\n<p><strong>Doenjang-jjigae<\/strong> is more than just a soup; it&#8217;s the heart of the Korean table. While Kimchi-jjigae is famous for its spicy kick, <strong><a href=\"https:\/\/en.wikipedia.org\/wiki\/Doenjang-jjigae\" data-type=\"link\" data-id=\"https:\/\/en.wikipedia.org\/wiki\/Doenjang-jjigae\" target=\"_blank\" rel=\"noopener\">Doenjang-jjigae<\/a><\/strong> is loved for its deep, earthy, and nutty &#8220;umami&#8221; flavor. Today, I\u2019ll show you the most standard yet perfect way to cook this at home, ensuring it tastes exactly like what you&#8217;d find in a traditional Korean household.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83d\uded2 Ingredients &amp; Preparation<\/h2>\n\n\n\n<p>The beauty of this stew is its versatility. You can use whatever vegetables are in your fridge, but for the <strong>&#8220;original&#8221;<\/strong> taste, these are the essentials:<\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" data-id=\"516\" src=\"https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/doenjang-jjigae-ingredients-all-2-1024x768.jpg\" alt=\"Authentic Doenjang-jjigae ingredients set\" class=\"wp-image-516\" srcset=\"https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/doenjang-jjigae-ingredients-all-2-1024x768.jpg 1024w, https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/doenjang-jjigae-ingredients-all-2-300x225.jpg 300w, https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/doenjang-jjigae-ingredients-all-2-768x576.jpg 768w, https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/doenjang-jjigae-ingredients-all-2-16x12.jpg 16w, https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/doenjang-jjigae-ingredients-all-2.jpg 1400w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Vegetables:<\/strong> 1 Medium Potato, 1 Onion, 2 Korean Green Chilies (for a subtle heat), and Green Onion.<\/li>\n\n\n\n<li><strong>Mushrooms (Optional):<\/strong> King oyster, button, or any edible mushrooms. They add a wonderful meaty texture and earthy aroma.<\/li>\n\n\n\n<li><strong>Protein:<\/strong> 1\/2 block of Firm Tofu.<\/li>\n\n\n\n<li><strong>The Base:<\/strong> 2 tbsp Doenjang (Soybean Paste) and 1 tbsp Ssamjang (Seasoned Soybean Paste).<\/li>\n\n\n\n<li><strong>The Seasoning:<\/strong> 1 tbsp Gochugaru (Red Chili Powder) and 1 tsp of an umami booster (Dashida, Yondu, or MSG).<\/li>\n\n\n\n<li><strong>Water:<\/strong> 500-600ml (Rice water is highly recommended for a thicker broth).<\/li>\n<\/ul>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-2 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"522\" src=\"https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/preparing-onions-for-soybean-paste-stew-2-768x1024.jpg\" alt=\"Preparing onions for Doenjang-jjigae\" class=\"wp-image-522\" srcset=\"https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/preparing-onions-for-soybean-paste-stew-2-768x1024.jpg 768w, https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/preparing-onions-for-soybean-paste-stew-2-225x300.jpg 225w, https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/preparing-onions-for-soybean-paste-stew-2-9x12.jpg 9w, https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/preparing-onions-for-soybean-paste-stew-2.jpg 1050w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"519\" src=\"https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/slicing-korean-green-chilies-2-768x1024.jpg\" alt=\"Slicing Korean green chilies for spice\" class=\"wp-image-519\" srcset=\"https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/slicing-korean-green-chilies-2-768x1024.jpg 768w, https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/slicing-korean-green-chilies-2-225x300.jpg 225w, https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/slicing-korean-green-chilies-2-9x12.jpg 9w, https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/slicing-korean-green-chilies-2.jpg 1050w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"520\" src=\"https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/slicing-zucchini-for-korean-stew-2-768x1024.jpg\" alt=\"Slicing zucchini for authentic Korean stew\" class=\"wp-image-520\" srcset=\"https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/slicing-zucchini-for-korean-stew-2-768x1024.jpg 768w, https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/slicing-zucchini-for-korean-stew-2-225x300.jpg 225w, https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/slicing-zucchini-for-korean-stew-2-9x12.jpg 9w, https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/slicing-zucchini-for-korean-stew-2.jpg 1050w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"518\" src=\"https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/chopping-potatoes-for-doenjang-jjigae-2-768x1024.jpg\" alt=\"Chopping potatoes for Korean soybean paste stew\" class=\"wp-image-518\" srcset=\"https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/chopping-potatoes-for-doenjang-jjigae-2-768x1024.jpg 768w, https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/chopping-potatoes-for-doenjang-jjigae-2-225x300.jpg 225w, https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/chopping-potatoes-for-doenjang-jjigae-2-9x12.jpg 9w, https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/chopping-potatoes-for-doenjang-jjigae-2.jpg 1050w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"521\" src=\"https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/cutting-mushrooms-for-extra-flavor-2-768x1024.jpg\" alt=\"Adding mushrooms to soybean paste stew\" class=\"wp-image-521\" srcset=\"https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/cutting-mushrooms-for-extra-flavor-2-768x1024.jpg 768w, https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/cutting-mushrooms-for-extra-flavor-2-225x300.jpg 225w, https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/cutting-mushrooms-for-extra-flavor-2-9x12.jpg 9w, https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/cutting-mushrooms-for-extra-flavor-2.jpg 1050w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n<\/figure>\n\n\n\n<h6 class=\"wp-block-heading has-text-align-center\"><strong>\ud83d\udca1 Substitution Tip:<\/strong> If you don&#8217;t have a potato, use <strong>radish<\/strong>. It makes the broth lighter and more refreshing.<\/h6>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83d\udc68\u200d\ud83c\udf73 Step-by-Step Doenjang-jjigae Instructions<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Step 1: Prep and Chop for Doenjang-jjigae<\/h3>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/cutting-tofu-cubes-for-stew-768x1024.jpg\" alt=\"All prepared vegetables and tofu on a plate\" class=\"wp-image-523\" srcset=\"https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/cutting-tofu-cubes-for-stew-768x1024.jpg 768w, https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/cutting-tofu-cubes-for-stew-225x300.jpg 225w, https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/cutting-tofu-cubes-for-stew-9x12.jpg 9w, https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/cutting-tofu-cubes-for-stew.jpg 1050w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<p>Before you start cooking, chop all the vegetables, mushrooms, and tofu into neat, bite-sized cubes. Consistency in size helps everything cook evenly and looks more professional.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Step 2: Roasting the Paste (The Secret Technique)<\/h3>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-3 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"524\" src=\"https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/KakaoTalk_20260413_191452505_04-768x1024.jpg\" alt=\"Adding oil and soybean paste to the pot\" class=\"wp-image-524\" srcset=\"https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/KakaoTalk_20260413_191452505_04-768x1024.jpg 768w, https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/KakaoTalk_20260413_191452505_04-225x300.jpg 225w, https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/KakaoTalk_20260413_191452505_04-9x12.jpg 9w, https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/KakaoTalk_20260413_191452505_04.jpg 1050w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"368\" height=\"654\" data-id=\"525\" src=\"https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/roasting-soybean-paste-technique.gif\" alt=\"Roasting soybean paste for deeper umami flavor\" class=\"wp-image-525\"\/><\/figure>\n<\/figure>\n\n\n\n<p>In a pot, add 1 tablespoon of cooking oil and stir-fry the <strong>Doenjang and Ssamjang<\/strong> over low heat for about 1 minute.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Why?<\/strong> This step removes the raw, fermented smell and locks in a deeper, roasted flavor.<\/li>\n\n\n\n<li><em>If you prefer a very clean and light soup, you can skip the frying and dissolve the paste directly in boiling water.<\/em><\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Step 3: Building the Doenjang-jjigae Broth<\/h3>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-4 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"368\" height=\"654\" data-id=\"528\" src=\"https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/adding-water-to-doenjang-base.gif\" alt=\"Adding water to the roasted Doenjang base\" class=\"wp-image-528\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"654\" height=\"368\" data-id=\"526\" src=\"https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/adding-gochugaru-and-seasoning-to-boiling-stew.gif\" alt=\"Seasoning the stew with Dashida umami powder\" class=\"wp-image-526\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"654\" height=\"368\" data-id=\"527\" src=\"https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/adding-gochugaru-and-seasoning-to-boiling-stew1.gif\" alt=\"Adding Gochugaru (Red chili powder) to the broth\" class=\"wp-image-527\"\/><\/figure>\n<\/figure>\n\n\n\n<p>Add 600ml of water to the pot. Once it starts to boil, add the red chili powder and your choice of umami seasoning.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Step 4: Simmering the Doenjang-jjigae Ingredients<\/h3>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-5 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"368\" height=\"654\" data-id=\"530\" src=\"https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/putting-prepared-vegetables-into-doenjang-jjigae.gif\" alt=\"Putting all vegetables into the boiling stew\" class=\"wp-image-530\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"654\" height=\"368\" data-id=\"529\" src=\"https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/simmering-korean-soybean-paste-stew.gif\" alt=\"Bubbling Korean soybean paste stew in a pot\" class=\"wp-image-529\"\/><\/figure>\n<\/figure>\n\n\n\n<p>Add all the chopped vegetables and mushrooms <strong>except for the tofu<\/strong>. Let it simmer for about 10 minutes. You&#8217;ll know it&#8217;s ready when the potatoes are soft enough to be pierced with a fork.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><strong>\ud83d\udca1 Chef&#8217;s Choice:<\/strong> Don&#8217;t skip the mushrooms if you have them! Their natural juices make the broth even more savory and complex.<\/p>\n<\/blockquote>\n\n\n\n<h3 class=\"wp-block-heading\">Step 5: The Finishing Touch<\/h3>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-6 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"368\" height=\"654\" data-id=\"532\" src=\"https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/adding-fresh-tofu-to-bubbling-doenjang-jjigae.gif\" alt=\"Adding fresh tofu to the boiling Doenjang-jjigae\" class=\"wp-image-532\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"368\" height=\"654\" data-id=\"531\" src=\"https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/adding-water-parsley-minari-to-korean-stew.gif\" alt=\"Adding Minari (Water parsley) for fresh aroma\" class=\"wp-image-531\"\/><\/figure>\n<\/figure>\n\n\n\n<p>Finally, add the tofu and simmer for another 3 minutes. Tofu acts like a sponge, quickly absorbing the savory broth. <strong>For a professional finishing touch,<\/strong> add some <strong><a href=\"https:\/\/en.wikipedia.org\/wiki\/Oenanthe_javanica\" data-type=\"link\" data-id=\"https:\/\/en.wikipedia.org\/wiki\/Oenanthe_javanica\" target=\"_blank\" rel=\"noopener\">&#8216;Minari<\/a>&#8216; (Korean water parsley)<\/strong> at the very end. It adds an extra layer of fresh, herbal aroma that elevates the entire dish.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83d\udd25 The Ultimate BBQ Combination: Stew + Meat + Rice<\/h2>\n\n\n\n<p>No matter what kind of BBQ you&#8217;re enjoying\u2014whether it&#8217;s American brisket, Brazilian steak, or simple grilled pork\u2014pairing it with <strong>Doenjang-jjigae<\/strong> will take your meal to the next level.<\/p>\n\n\n\n<p>The savory, earthy notes of the soybean paste perfectly cut through the richness of the meat, acting as a natural palate cleanser. For the ultimate <strong>&#8220;Korean Soul Food&#8221;<\/strong> experience, try eating it with a bowl of steamed white rice. Spoon the hot stew over your rice, mix it with a piece of grilled meat, and you&#8217;ll discover a <strong>&#8220;heavenly combination&#8221;<\/strong> of flavors you&#8217;ve never experienced before.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83c\udf76 Drink Pairing: What to Sip with Doenjang-jjigae?<\/h2>\n\n\n\n<p>To complete the experience, you need the right drink. Hands down, the best pairing is <strong>Korean Soju<\/strong>. Its clean, crisp taste perfectly balances the savory richness of the stew.<\/p>\n\n\n\n<p>If you can&#8217;t find Soju, go for high-proof clear spirits like <strong>Vodka<\/strong> or Chinese <strong>Baijiu (Kaoliang Liquor)<\/strong>. These strong, clear liquors complement the deep umami of the soybean paste surprisingly well. However, I\u2019d recommend <strong>skipping Wine or Whisky<\/strong>\u2014their complex oaky or fruity notes often clash with the strong, fermented flavors of the Doenjang.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83c\uddf0\ud83c\uddf7 The Heritage of Doenjang<\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/authentic-doenjang-jjigae-final-1024x768.jpg\" alt=\"Authentic Doenjang-jjigae recipe\" class=\"wp-image-533\" srcset=\"https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/authentic-doenjang-jjigae-final-1024x768.jpg 1024w, https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/authentic-doenjang-jjigae-final-300x225.jpg 300w, https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/authentic-doenjang-jjigae-final-768x576.jpg 768w, https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/authentic-doenjang-jjigae-final-16x12.jpg 16w, https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/authentic-doenjang-jjigae-final.jpg 1400w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Every Korean household has its own secret. Some add clams or shrimp for a &#8220;seaside&#8221; freshness, while others add beef brisket (Chadol-bagi) for a rich, heavy finish.<\/p>\n\n\n\n<p>While my family still ferments our own <strong>Doenjang<\/strong> at home\u2014a traditional process that takes months\u2014you don&#8217;t have to. 99% of Koreans today use high-quality store-bought paste. By mixing <strong>Doenjang<\/strong> with a bit of <strong>Ssamjang<\/strong> as shown in this recipe, you can achieve that professional restaurant-quality taste anywhere in the world.<\/p>\n\n\n\n<p>I hope you enjoy this <strong>Doenjang-jjigae<\/strong>. If you loved this comforting stew, you shouldn&#8217;t miss out on its spicy companion. \ud83d\udc49<a href=\"https:\/\/pajuparadise.com\/authentic-kimchi-jjigae-recipe\/\" data-type=\"link\" data-id=\"https:\/\/pajuparadise.com\/authentic-kimchi-jjigae-recipe\/\"> <strong>[Check out my Authentic Kimchi-jjigae recipe!]<\/strong><\/a><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Doenjang-jjigae is more than just a soup; it&#8217;s the heart of the Korean table. While Kimchi-jjigae is famous for its spicy kick, Doenjang-jjigae is loved for its deep, earthy, and nutty &#8220;umami&#8221; flavor. Today, I\u2019ll show you the most standard yet perfect way to cook this at home, ensuring it tastes exactly like what you&#8217;d &#8230; <a title=\"Doenjang-jjigae Recipe: 5 Steps to Authentic Korean Stew\" class=\"read-more\" href=\"https:\/\/pajuparadise.com\/en\/authentic-doenjang-jjigae-recipe\/\" aria-label=\"Read more about Doenjang-jjigae Recipe: 5 Steps to Authentic Korean Stew\">Read more<\/a><\/p>","protected":false},"author":1,"featured_media":533,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[35],"tags":[33,91,93,97,92,95,94,90],"class_list":["post-502","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-korean-food-recipe","tag-authentic-korean-recipe","tag-doenjang-recipe","tag-doenjang-jjigae","tag-easy-korean-cooking","tag-healthy-korean-soup","tag-korean-bbq-side-dish","tag-korean-soul-food","tag-korean-soybean-paste-stew"],"jetpack_featured_media_url":"https:\/\/pajuparadise.com\/wp-content\/uploads\/2026\/04\/authentic-doenjang-jjigae-final.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/pajuparadise.com\/en\/wp-json\/wp\/v2\/posts\/502","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pajuparadise.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pajuparadise.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pajuparadise.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pajuparadise.com\/en\/wp-json\/wp\/v2\/comments?post=502"}],"version-history":[{"count":8,"href":"https:\/\/pajuparadise.com\/en\/wp-json\/wp\/v2\/posts\/502\/revisions"}],"predecessor-version":[{"id":542,"href":"https:\/\/pajuparadise.com\/en\/wp-json\/wp\/v2\/posts\/502\/revisions\/542"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pajuparadise.com\/en\/wp-json\/wp\/v2\/media\/533"}],"wp:attachment":[{"href":"https:\/\/pajuparadise.com\/en\/wp-json\/wp\/v2\/media?parent=502"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pajuparadise.com\/en\/wp-json\/wp\/v2\/categories?post=502"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pajuparadise.com\/en\/wp-json\/wp\/v2\/tags?post=502"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}