Chewy River Snails Ssam-bap with Delicious Ssamjang
Quickly Make Ssam-bap with Leftover Ssamjang! / Easy Ssam Dish
I’ve been craving the river snail ssam-bap I ate at a restaurant a few days ago, so I decided to make it myself. 🙂 Did you know you can achieve perfect flavor with just ssamjang!?
Ingredients- River snail meat, 200g
- Flour, 1 Tbsp
- Ssamjang (Korean fermented soybean paste), 1.5 Tbsp
- Water, 100ml
- Minced garlic, 1 Tbsp
- Gochugaru (Korean chili flakes), 1 Tbsp
- Sesame oil, 0.5 Tbsp
- Green onion, finely chopped
- Onion, finely chopped
- Chili pepper, finely chopped
- Shiitake mushroom, thinly sliced
- Assorted fresh leafy vegetables for wraps
- Vinegar, 1 Tbsp
- Cabbage, roughly shredded
Cooking Instructions
Step 1
(oﾟvﾟ)ノ Let’s prepare the ingredients!
Step 2
I got river snail meat from the supermarket. It’s affordable and comes in a generous amount! I’m using 200g for today’s recipe.
Step 3
To clean the river snail meat, add 1 tablespoon of flour and gently rub them together. The flour helps to pick up any impurities.
Step 4
╰(*°▽°*)╯ Good job, good job! This careful preparation makes the dish taste even better.
Step 5
Rinse the flour-coated river snails under cold running water.
Step 6
You’ll be greeted by clean river snails! ‘◡’
Step 7
I’m chopping up some vegetables from the fridge to mix with the ssamjang. Let’s start with the onion, chop chop!
Step 8
Shiitake mushrooms, chop chop!
Step 9
Green onions, chop chop!
Step 10
And chili peppers, finely chopped.
Step 11
Ingredient preparation is complete! 🙂
Step 12
Bring water to a boil and add 1 tablespoon of vinegar. Then, add the river snails.
Step 13
Boil for about 2 minutes, then rinse under cold water. This parboiling step helps tenderize the snails.
Step 14
I personally prefer topping the ssam-bap with the river snails rather than mixing them directly into the ssamjang, as it preserves their texture better! ^o^/ So that’s the plan!
Step 15
Sauté the chopped vegetables (onion, shiitake mushroom, green onion, chili pepper) in a pan for about 1 minute until slightly softened.
Step 16
Add 1 tablespoon of minced garlic and stir-fry until fragrant.
Step 17
Now, add 1.5 tablespoons of ssamjang and stir-fry for 1-2 minutes. ‘◡’ Sautéing the ssamjang brings out its rich flavor.
Step 18
We’re going to add water now. We’ll add it in two parts, 50ml each time, for a total of 100ml. This helps create a smooth sauce.
Step 19
Pour in the first 50ml of water and stir to combine with the ssamjang mixture.
Step 20
Let it simmer for 1-2 minutes, then stir in 0.5 tablespoon of sesame oil for added aroma and flavor.
Step 21
Add the remaining 50ml of water and stir well to ensure the ssamjang sauce is evenly mixed. (╹ڡ╹ )
Step 22
Now, arrange the parboiled river snails on top of the sauce.
Step 23
Garnish with sesame seeds and chopped green onions, and it’s ready! ヽ(✿ﾟ▽ﾟ)ノ
Step 24
Let’s also prepare some blanched cabbage to go with the river snails.
Step 25
And a variety of fresh leafy vegetables for wrapping!
Step 26
It’s amazing how just using ssamjang can result in a flavor so similar to restaurant-style dishes! Unbelievable! +,+
Step 27
Wrapping the blanched cabbage with seaweed and adding the ssamjang and snails is incredibly delicious! It’s one of my favorite ways to enjoy it. (☞ﾟヮﾟ)☞
