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Fermented soybean paste stew with scallops

Paeju-doenjang-jjigae 패주된장찌개

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 different ways and using different ingredients, and in my previous doenjang jjigae recipe, I used large dried anchovies to make a wonderful broth base.

That recipe is my go-to but today’s recipe is a little more simple. You don’t need to make an anchovy broth because 8 ounces of fresh scallops will give your doenjang-jjigae a sweet savory rich taste.

I also used butternut squash instead of squash or zucchini, which are more common in traditional Korean doenjang-jjigae. You’ll be surprised how beautiful and delicious it turns out!

This video is one of 3 that I shot during a recent trip to Montauk, Long Island. Over the years, many of my friends recommended that I visit Montauk and eventually I made it. It’s a very busy place in the summertime, but I stayed just after the high season and could relax in a nice hotel with a kitchen right on the beach. I had a great time and was inspired to cook with their local, fresh ingredients.

Wild flowers, bees, butterflies, the sound of grass in the wind, cool air tickling on my face, and the sounds of waves were all gorgeous! I wanted to share this with all of you. How? I decided to shoot some scenes here and there and insert them into my videos. I hope you enjoy them as much as I did. The beauty of nature is a wonderful thing and enriches all of our lives, even more so when enjoyed with delicious, hearty home cooked food!sFermented soybean paste stew with scallopsEnjoy the recipe and enjoy your life! 2 more Montauk videos are coming up soon!

Ingredients

(serves 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
  • ⅓ cup doenjang (Korean fermented soybean paste)
  • 3 cups water
  • 8 ounces fresh scallops, cut into bite size pieces
  • 2 green onions, chopped

Directions

  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.doenjangjjiage-ingredientsvegetables-doenjangjjiage
  2. Add scallops and cook for 5 minutes over medium heat.scallops
  3. Add green onion and turn off the heat.
  4. Reheat just before serving with rice, kimchi, and a few more side dishes.Fermented soybean paste stew with scallops (paeju doenjang jjigae: scallop doenjang jjigae)kimchi lobster

Posted on Thursday, October 27th, 2016. Last updated on May 20, 2022.
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14 Comments:

  1. dough5b6 Michigan joined 1/19 & has 9 comments
    Posted February 16th, 2021 at 11:33 am | or create a profile.

    I love this soup. I had no potato so I added kabocha squash (Japanese pumpkin). So delicious! Thank you.


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  2. Noelle2412 California joined 12/16 & has 2 comments
    Posted March 31st, 2017 at 12:12 am | or create a profile.

    I just made it today for our family’s dinner. My parents totally loved it. Thank you Maangchi for your easy-to-follow recipes <3


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  3. bluntbeckz New York joined 3/11 & has 3 comments
    Posted January 23rd, 2017 at 9:08 pm | or create a profile.

    I made this very easy recipe today. I doubled the recipe for my husband and his Greek parents. They absolutely loved it. Thank you so much!


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  4. beckaivans joined 10/15 & has 21 comments
    Posted November 13th, 2016 at 9:41 pm | or create a profile.

    Hi Maangchi! They started having lots of butternut squash for fall in the stores where I live, and I have been craving it, so I was very excited to try your soup! Unfortunately they did not have scallops, so I used ship instead, and added them a little later to make sure I didn’t overcook them. I also used two jalapenos because I couldn’t find any green chili peppers. It came out great! I really want to try again with the creamer texture of the scallops, so I will be looking out for them to try this again.

  5. Hazello Singapore joined 10/16 & has 1 comment
    Posted October 31st, 2016 at 3:39 am | or create a profile.

    hi maangchi, instead of using scallop what other seafood can I use?

  6. ZainLovesCooking en52dt joined 8/16 & has 6 comments
    Posted October 30th, 2016 at 4:03 pm | or create a profile.

    will the recipe still be good without scallops?

    will it taste good without them?

  7. ZainLovesCooking en52dt joined 8/16 & has 6 comments
    Posted October 28th, 2016 at 9:10 am | or create a profile.

    Will the recipe still be good if u don’t use the jalapeno or green chilli pepper?

  8. Dan Seattle, Washington, US joined 2/11 & has 10 comments
    Posted October 27th, 2016 at 11:43 pm | or create a profile.

    It looks delicious! Great way to use the seasonal vegetables that are all over the markets now.

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