Korean•healthy
Soybean paste stew with scallops (Paeju-doenjang-jjigae)
Today's recipe is for Paeju-doenjang-jjigae (패주된장찌개), fermented bean paste stew made with scallops. Fermented bean paste stew (doenjang-jjigae: 된장찌개) is savory, earthy, full of umami and irresistible, and a favorite among Koreans. There are many different kinds of doenjang-jjigae, made in...
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
2
- 1 large potato, peeled, cleaned, and cut into bite size chunks
- 1 cup worth peeled butternut squash (or zucchini), cut into chunks
- 1 large onion, cut into chunks
- 2 garlic cloves, minced
- 1 green chili pepper (or Jalapeño), chopped
- 1/3 cup doenjang (Korean fermented soybean paste)
- 3 cup water
- 8 oz fresh scallops, cut into bite size pieces
- 2 green onions, chopped
Instructions
- 1
Combine potato, squash, onion, garlic, green chili pepper, doenjang, and water in a pot. Cover and let cook for 10 minutes over medium high heat.
- 2
Add scallops and cook for 5 minutes over medium heat.
- 3
Add green onion and turn off the heat.
- 4
Reheat just before serving with rice, kimchi, and a few more side dishes.