Scallop Doenjang Stew recipe - ingredients, nutrition and when to eat it
This stew combines the sweet, refreshing flavor of scallops with the savory richness of doenjang.
This stew combines the sweet, refreshing flavor of scallops with the savory richness of doenjang. It’s perfect with rice for a comforting home-style dinner or whenever you’re craving warm soup on a chilly day.
Seafood · 25 minutes to cook
Nutrition (per 671g serving): 220.9 kcal · protein 26.5g · carbohydrate 12.8g · fat 6.8g · sodium 1675.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Scallops can become tough if boiled too long, so lower the heat once the shells open and the meat is cooked.
Tips: The saltiness of doenjang varies by brand, so don’t add too much at once; check the seasoning at the end.
Tips: Boiling the scallop shells adds a refreshing flavor to the broth, but you can use cleaned scallop meat only for easier eating.
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Ingredients (1 serving)
- Scallop — 2 pc
- Doenjang — 1.2 Tbsp
- Tofu — 80 g
- Zucchini — 70 g
- Onion — 30 g
- Green Onion — 15 g
- Garlic — 5 g
- Dried kelp — 3 g
- Water — 350 ml