Name: Fermented Soybean Paste Stew with Scallops Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Korean
Ingredients: 1 large potato, peeled and cut into bite-size chunks; 1 cup 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; 2 green onions, chopped; ⅓ cup doenjang (Korean fermented soybean paste); 3 cups water; 8 ounces fresh scallops, cut into bite-size pieces

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If you’re craving a comforting bowl of hearty goodness, you have to try this Fermented Soybean Paste Stew with Scallops Recipe. This stew brings together the deep, savory flavors of Korean fermented soybean paste—known as doenjang—with tender scallops and a medley of fresh vegetables. Each spoonful bursts with umami and subtle spice, making it a soul-warming dish that feels both traditional and uniquely luxurious. Whether it’s a chilly evening or you’re simply in the mood for something vibrant yet comforting, this stew offers a perfect balance of texture, flavor, and nutrition that will quickly make it a kitchen favorite.

Ingredients You'll Need

The image shows a white plate on a white marbled surface with a peeled potato as the bottom layer on the left side, a whole peeled onion placed to the right and slightly behind the potato, two green onions lying horizontally at the top of the plate, and two peeled garlic cloves on the right side of the plate near the bottom edge. The lighting is natural, highlighting the smooth textures of the vegetables. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Fermented Soybean Paste Stew with Scallops Recipe lies in its simplicity. Every ingredient is carefully chosen to bring brightness, heartiness, or a punch of flavor that melds perfectly in the pot.

Potato: Adds a creamy texture and helps thicken the stew as it cooks down.

Butternut squash (or zucchini): Brings natural sweetness and vibrant color to brighten the bowl.
Onion: Provides a subtle sweetness and depth of flavor once simmered.
Garlic cloves: Adds warmth and aromatic complexity to every bite.

Green chili pepper (or jalapeño): Offers a gentle, lively heat that gently wakes up the palate.
Doenjang (Korean fermented soybean paste): The star of the dish, delivering rich umami and savory goodness.
Water: The broth base that carries all those flavors and keeps the stew light yet satisfying.

Fresh scallops: Tender, lightly sweet, and succulent—adding a seafood elegance to the stew.
Green onions: Sprinkled at the end to provide a fresh, crisp bite and beautiful color contrast.

How to Make Fermented Soybean Paste Stew with Scallops Recipe

Step 1: Prepare the Vegetables and Broth

Start by combining the potato chunks, butternut squash (or zucchini), onion pieces, minced garlic, and chopped green chili pepper in a pot. Add the doenjang along with the water and give everything a gentle stir to blend the fermented soybean paste into the broth. Cover and cook this flavorful mix over medium-high heat for about 10 minutes. This allows the vegetables to soften and the hearty doenjang flavor to infuse fully into the stew.

Step 2: Add the Scallops

Once your vegetables are tender and the stew is bubbling with rich aroma, it's time to add the fresh scallops, cut into bite-sized pieces. Gently stir them into the pot and let them cook over medium heat for around 5 minutes. The scallops will turn tender and opaque, releasing subtle sweetness into the broth, beautifully balancing the intense fermented flavors.

Step 3: Finish with Green Onions and Serve

Turn off the heat and sprinkle the chopped green onions over the stew just before serving. Their sharp, fresh bite cuts through the richness and adds a pop of color, making your stew not only delicious but visually inviting. This simple finishing touch elevates the entire dish.

How to Serve Fermented Soybean Paste Stew with Scallops Recipe

A black pan filled with a yellow-orange broth containing large chunks of white fish, bright orange cubes of squash, pieces of onion, and green slices of peppers. The soup looks thick and hearty, with the ingredients floating evenly throughout the pan. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra burst of freshness, top your stew with a few additional chopped green onions or even a sprinkle of toasted sesame seeds. A small drizzle of toasted sesame oil right before serving adds a nutty aroma that pairs perfectly with the fermented base.

Side Dishes

This stew shines brightest alongside a bowl of steamed white rice and classic Korean banchan, like crisp kimchi, pickled radishes, or stir-fried greens. The balancing flavors of these sides help round out the meal and enrich the overall dining experience.

Creative Ways to Present

Serve your Fermented Soybean Paste Stew with Scallops Recipe in rustic earthenware bowls for that authentic feel, and pair it with matching wooden spoons. For a modern twist, top your bowl with thinly sliced fresh chili or a handful of microgreens to add texture and a contemporary palette splash.

Make Ahead and Storage

Storing Leftovers

Leftover stew should be transferred to an airtight container and stored in the refrigerator. It will keep well for up to 2 days, during which the flavors continue to deepen, sometimes tasting even better the next day.

Freezing

If you want to keep the stew longer, freezing is an option. However, because of the scallops and texture of the vegetables, it’s best to freeze only if absolutely necessary. Use airtight freezer-safe containers and consume within one month for the best taste and texture.

Reheating

Reheat gently over low to medium heat on the stove, stirring occasionally. Avoid using a microwave if possible, as slow reheating preserves the delicate texture of scallops and vegetables. Add a little water if the stew thickens too much while reheating.

FAQs

Can I substitute the scallops with another protein?

Absolutely! While scallops add a lovely sweetness and tender bite, you can swap them with firm tofu or white fish for a different but equally delicious twist on the stew.

Is the stew very spicy?

The heat level is mild and can be adjusted easily by altering the amount or type of chili pepper used. Feel free to remove seeds for less spice or add more chili if you like a bit of a kick.

What is doenjang and where can I buy it?

Doenjang is a traditional Korean fermented soybean paste that brings intense umami to dishes. You can find it in most Asian grocery stores or online in jars labeled "doenjang" or "fermented soybean paste."

Can I make this stew vegan?

To make this stew vegan, simply omit the scallops and increase the vegetables or add mushrooms for a hearty, plant-based alternative without sacrificing flavor.

How long does the stew take to cook?

From start to finish, this recipe takes about 20 to 25 minutes, making it a quick yet deeply satisfying meal you can enjoy any day of the week.

Final Thoughts

If you’re searching for a dish that’s comforting, flavorful, and a little out of the ordinary, don't miss out on making this Fermented Soybean Paste Stew with Scallops Recipe. Its combination of robust fermented flavors, tender scallops, and fresh vegetables work together like a warm hug in a bowl. I hope you enjoy every spoonful as much as I do, and that this stew finds a permanent spot on your table for cozy nights and happy gatherings.

Fermented Soybean Paste Stew with Scallops Recipe

Ingredients You'll Need