Chewy and Flavorful Braised Sea Snails (Sora Jangjorim)
Chewy and Flavorful Braised Sea Snails (Sora Jangjorim)
Discover the delightful chewy texture and rich umami flavor of Korean braised sea snails, known as Sora Jangjorim! This dish is perfectly savory and subtly sweet, making it an ideal side dish for rice. Made with simple ingredients, it’s easy for anyone to prepare. Plus, it keeps well in the refrigerator, making it a convenient pantry staple. Enjoy this special homemade delicacy, Sora Jangjorim!
Main Ingredients- 500g prepared sea snail meat (cleaned and drained)
- 2 Cheongyang chili peppers (finely chopped)
Braising Sauce- 3 soju cups water (approx. 360ml)
- 7 Tbsp soy sauce
- 5 Tbsp oligosaccharide
- 1/2 Tbsp sugar (granulated or white)
- 1 Tbsp minced garlic
- 3 Tbsp cooking wine (mirin or cheongju)
- A pinch of toasted sesame seeds (for garnish)
- 3 soju cups water (approx. 360ml)
- 7 Tbsp soy sauce
- 5 Tbsp oligosaccharide
- 1/2 Tbsp sugar (granulated or white)
- 1 Tbsp minced garlic
- 3 Tbsp cooking wine (mirin or cheongju)
- A pinch of toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, prepare the cleaned sea snail meat. If there’s any remaining debris, wash it thoroughly under running water. Pat it completely dry with paper towels; this helps the braising sauce penetrate better.
Step 2
In a wide pan or pot, combine all the ingredients for the braising sauce (water, soy sauce, oligosaccharide, sugar, cooking wine) and mix well. We’ll add the minced garlic later.
Step 3
Place the pan with the sauce mixture over medium heat and bring it to a boil. Once the sauce starts to bubble vigorously, reduce the heat slightly and let it simmer for a bit to allow the flavors to meld.
Step 4
Once the sauce is boiling, add the prepared sea snail meat to the pan. Stir occasionally to ensure the snails are evenly coated with the sauce as they braise. It’s even better if the snails are submerged in the sauce.
Step 5
As the snails cook and the sauce begins to reduce, add 1 tablespoon of minced garlic and stir well. The garlic will add a wonderful aroma and depth of flavor.
Step 6
Finally, add the finely chopped Cheongyang chili peppers and continue to braise them together. If you enjoy a spicier taste, you can increase the amount of chilies, or substitute with milder green peppers if you’re cooking for children or prefer less heat.
Step 7
Continue stirring with a spatula while braising until the sauce is almost completely reduced and has thickened, coating the snails. Maintain medium-low heat and be careful not to let it burn. Once the sauce is syrupy and glossy, turn off the heat, sprinkle with toasted sesame seeds for garnish, and your delicious Sora Jangjorim is ready!
