Fermented soybean paste stew with scallops

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!Enjoy 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
• 1/3 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.
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.