Aromatic Wild Garlic and Snail Doenjang Jjigae
Hearty Snail Doenjang Jjigae with Fragrant Wild Garlic
Craving a comforting bowl of doenjang jjigae, I decided to add some wild garlic, which is in season, to my usual snail version. I was pleasantly surprised by how incredibly delicious it turned out! While I’ve enjoyed snail doenjang jjigae and wild garlic doenjang jjigae separately, this combination was a revelation. The snails provide a satisfying chewy texture, and the fragrant wild garlic dances on your palate with every spoonful. The rich, savory broth, infused with the goodness of doenjang, is simply irresistible. This jjigae is perfect for those who love a good chewy bite and a burst of fresh, herbal aroma. Enjoy this deeply flavorful and comforting stew that will surely brighten your day! Have a wonderful day! ♡
Ingredients- Snails (Ureong) 2 cups (rinsed thoroughly)
- Wild Garlic (Dallae) 1 bunch (cleaned and trimmed)
- Tofu 1 block (cut into bite-sized pieces)
- Rice Water 6 cups (for the broth)
- Dried Anchovies for broth 1/2 cup
- Potato 1 (peeled and diced)
Seasoning- Homemade Doenjang (Soybean Paste) 5 Tbsp (adjust to taste)
- Minced Garlic 1 tsp
- MSG or other seasoning (optional, to taste)
- Green Onion (chopped, for garnish)
- Homemade Doenjang (Soybean Paste) 5 Tbsp (adjust to taste)
- Minced Garlic 1 tsp
- MSG or other seasoning (optional, to taste)
- Green Onion (chopped, for garnish)
Cooking Instructions
Step 1
Rinse the snails (ureong) under cold running water a couple of times to remove any grit or debris. Drain them well.
Step 2
Trim the roots of the wild garlic (dallae), remove any wilted leaves, and wash thoroughly under running water. Shake off excess water and set aside.
Step 3
In a medium-sized pot or Korean earthenware pot (ttukbaegi), bring 6 cups of rice water to a boil. Add 1/2 cup of dried anchovies to create a rich broth. Let it simmer for about 10 minutes to extract the flavor.
Step 4
Once the broth is simmering, remove the anchovies. Add 5 tablespoons of homemade doenjang (soybean paste) to the broth. It’s best to sift the doenjang through a fine-mesh sieve to ensure it dissolves smoothly without lumps.
Step 5
Cut the block of tofu into bite-sized cubes. Peel the potato and dice it into roughly 1cm pieces.
Step 6
Add the diced potato to the simmering doenjang broth and cook until the potato pieces are nearly tender. This usually takes about 5-7 minutes.
Step 7
When the potatoes are almost cooked through, gently add the rinsed snails and the diced tofu to the pot. Stir carefully to avoid breaking the tofu.
Step 8
Stir in 1 teaspoon of minced garlic. If you like, you can add a pinch of MSG or other seasoning for extra flavor. Add the prepared wild garlic at the very end of cooking to preserve its fresh aroma and delicate texture.
Step 9
Once the jjigae is bubbling, turn off the heat. Garnish with chopped green onions and serve immediately. Enjoy this warm, savory, and aromatic doenjang jjigae with your favorite rice!
