Doenjang Jjigae with Scallops, Sweet Potato & Summer Squash

Ever heard of doenjang (된장)? It’s a fermented soy bean paste commonly used in Korean cooking. Is it like Miso, you may ask? While they have similar traits, doenjang has a more intense flavor. It’s quite salty, so you won’t have to add any additional salt to your dish especially if you’re using it in a stew.

Doenjang jjigae (jjigae means stew) is a meal you’ll find in many Korean households that takes on numerous  forms with various vegetables and proteins. There are so many ways to make doenjang jjigae to your liking!

This particular version uses scallops as the protein, sweet potato for its fiber and other nutrients, summer squash for color and soft texture, and onion and garlic for the flavor base. The chili pepper and gochugaru (Korean hot pepper) are optional but encouraged if you like spicy food.

Here’s what you need:

• ~10 oz of scallops
• 1 small onion
• 2 cloves garlic
• 2 small summer squash
• 1 medium sweet potato
• 1 Korean chili pepper (or jalapeno) 
• 2 green onion
• ⅓ cup doenjang
• 3 cups water
• 1 tsp gochugaru (or more if you like)

Cut your scallops into small pieces and set to the side. Next, slice all of your veggies, but put your green onion in a separate bowl. 

In a medium pan, add everything except for the scallops and green onion and turn the heat to high. When it comes to a boil, reduce heat to medium cook for 10 minutes.

Next, add in your scallops and cook for another 4-5 minutes. 

Serve immediately with fresh green onion pieces sprinkled on top, a bowl of rice, kimchi and any other of your favorite side dishes (like kongnamul muchim – steamed soybean sprouts). Enjoy!

Print Recipe

Doenjang Jjigae with Scallops, Sweet Potato & Summer Squash

Dinner – Korean

By Janice Yucel – Serves: 4-5

Prep Time: 15 Minutes – Cooking Time: 15 Minutes – Total Time: 30 Minutes

Ingredients

• ~10 oz of scallops
• 1 small onion
• 2 cloves garlic
• 2 small summer squash
• 1 medium sweet potato
• 1 Korean chili pepper (or jalapeno) 
• 2 green onion
• ⅓ cup doenjang
• 3 cups water
• 1 tsp gochugaru (or more if you like)

Instructions

1

Cut your scallops into small pieces and set to the side. Next, slice all of your veggies, but put your green onion in a separate bowl. 

2

In a medium pan, add everything except for the scallops and green onion and turn the heat to high. When it comes to a boil, reduce heat to medium cook for 10 minutes.

3

Next, add in your scallops and cook for another 4-5 minutes. 

4

Serve immediately with fresh green onion pieces sprinkled on top, a bowl of rice, kimchi and any other of your favorite side dishes