Rich and Savory Snail Soybean Paste Stew (Ureong Gang-Doenjang)
The Quintessential Home-Cooked Meal: Delicious Snail Gang-Doenjang Recipe for Mixing with Rice or Wrapping in Lettuce
When your appetite is low, finish a bowl of rice in no time! This Snail Gang-Doenjang is made with plenty of fresh snails, bringing out a rich, savory flavor. It’s a perfect meal whether mixed with rice or served as a wrap with fresh greens. Enjoy the deep, professional-quality flavor of Snail Gang-Doenjang right in your own home!
Main Ingredients- 170g Snail meat
- 1/2 Onion
- 1/2 Green onion
- 2 Korean chili peppers (Cheongyang)
- 1/3 Small zucchini
- 1 Shiitake mushroom
- 1/2 block Firm tofu
- 2 Cups (approx. 400ml) Rice water
Cooking Instructions
Step 1
First, to achieve a deep flavor for the Gang-Doenjang, place the dried anchovies in 2 cups of rice water and simmer over medium-low heat for about 10 minutes to create an anchovy broth. This broth helps to eliminate any fishy smell from the snails and enhances the umami.
Step 2
Prepare the fresh vegetables for the Gang-Doenjang. Mince all the vegetables finely so they have a pleasant texture and blend well with the sauce.
Step 3
Finely mince 1/2 onion, 1/2 green onion, 2 Korean chili peppers, 1/3 small zucchini, and 1 shiitake mushroom after washing them thoroughly and removing seeds or stems as needed. If you prefer it spicier, you can increase the amount of chili peppers or leave the seeds in.
Step 4
Prepare the star ingredient: 170g of snail meat. Rinse it several times under running water to remove any impurities. Using fresh snails will result in a chewier and tastier Gang-Doenjang.
Step 5
Now, let’s make the base sauce for the Gang-Doenjang. In a bowl, combine 3 Tbsp of soybean paste, 1 Tbsp of red pepper paste, and 1 Tbsp of rice wine (Cheongju or Mirin). Mix them well until smooth without any lumps. Rice wine helps to cut through the heaviness of the soybean paste and adds aroma.
Step 6
Strain the anchovies from the broth in the pot. Add the pre-mixed Gang-Doenjang sauce to the clear anchovy broth and simmer over low heat. It’s important to stir occasionally with a spatula to prevent it from sticking to the bottom.
Step 7
Once the broth starts to simmer, add the cleaned snail meat and all the finely chopped vegetables prepared in step 2. Maintain medium-low heat rather than high heat, and cook until all ingredients are tender.
Step 8
Finally, add a pinch of red pepper flakes (Gochugaru) to enhance the color and add a touch of spiciness. The amount can be adjusted to your preference.
Step 9
When the ingredients are tender and the sauce has thickened slightly, add the firm tofu, cut into small cubes. Tofu helps to thicken the Gang-Doenjang and adds a soft texture. Simmer for another 2-3 minutes after adding the tofu.
Step 10
Once the Gang-Doenjang is simmered down to a rich, slightly thick consistency where the flavors have melded beautifully, it’s ready! The perfect consistency is slightly thick, ideal for mixing with rice.
Step 11
Try serving this delicious Snail Gang-Doenjang with a bowl of warm rice and fresh lettuce wraps, generously spooning the paste on top. It’s a meal that will make you crave more rice! Enjoy a hearty and healthy meal with homemade Snail Gang-Doenjang. 🙂
