AI-generated imageScallop, Potato and Squash Doenjang Stew (2 servings)
A Korean soybean-paste stew using scallops and vegetables without anchovy broth.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Keep scallops chilled; cut potato, squash and onion into pieces and chop chili and scallions. Separate seafood and vegetable boards.
- 02
Put potato, squash, onion, garlic, chili, doenjang and 720 ml water in a pot and dissolve the paste.
- 03
Cover and cook over medium-high heat for about 10 minutes until the potato is almost tender.
- 04
Add scallops and simmer for about 5 minutes until the flesh is opaque white and cooked through.
- 05
Add scallions and return to a brief simmer, then serve with rice. Refrigerate leftovers promptly.
Helpful source links
Before you cook
Keep scallops cold and cook until opaque; check soybean and wheat in doenjang and refrigerate leftovers promptly.
Allergens: 조개류(가리비), 대두(된장), 밀(된장 제품에 따라)
Image & source credits
AI-generated image.
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