Chewy Freshwater Snail Doenjang Jjigae: A Deep Flavor and Rich Texture Delight
Chewy Freshwater Snail Doenjang Jjigae Recipe (How to Make Doenjang Jjigae, Freshwater Snail Dishes, Seafood Doenjang Jjigae)
This recipe features freshwater snails, known for their delightfully chewy texture. Unlike a thick, concentrated doenjang paste (gangdoenjang), this doenjang jjigae allows you to fully appreciate the satisfying bite of the snails. It’s a hearty and flavorful soup that pairs perfectly with rice.
Main Ingredients
- Freshwater snails, 300g
- King oyster mushrooms, 100g
- Potato (large), 1
- Zucchini, 1/2
- Onion, 1/2
- Korean green chili pepper, 1
- Red chili pepper, 1
- Water, 800ml
Soup Seasoning
- Coin stock cubes, 2 (or anchovy-kelp broth)
- Doenjang (fermented soybean paste), 1 Tbsp
- Gochujang (Korean chili paste), 0.5 Tbsp
- Gochugaru (Korean chili flakes), 0.5 Tbsp
- Minced garlic, 1 Tbsp
- Guk-ganjang (Korean soup soy sauce), 1 Tbsp
- Coin stock cubes, 2 (or anchovy-kelp broth)
- Doenjang (fermented soybean paste), 1 Tbsp
- Gochujang (Korean chili paste), 0.5 Tbsp
- Gochugaru (Korean chili flakes), 0.5 Tbsp
- Minced garlic, 1 Tbsp
- Guk-ganjang (Korean soup soy sauce), 1 Tbsp
Cooking Instructions
Step 1
In a pot, combine 800ml of water and 2 coin stock cubes to create a flavorful broth. This step is crucial for developing a deep base flavor for your jjigae. Using coin stock cubes is a convenient way to add richness.
Step 2
Wash and peel the zucchini and potato, then dice them into bite-sized cubes. Dice the onion similarly. Finely chop the Korean green chili pepper and red chili pepper to add spice and color. If using pre-boiled and frozen freshwater snails, rinse them under cold water to thaw and clean thoroughly. This ensures any impurities are removed.
Step 3
Once the broth is boiling vigorously, add 1 Tbsp of doenjang, 0.5 Tbsp of gochujang, and 1 Tbsp of minced garlic. Stir well to dissolve any clumps. The savory doenjang and the slight kick from gochujang form the foundation of the jjigae’s taste.
Step 4
When the soup returns to a boil, add the diced potatoes first. Let them cook for about 5-7 minutes, or until they are tender. Cooking the potatoes first ensures they are soft enough to eat when the jjigae is ready.
Step 5
Once the potatoes are nearly cooked, gently tear the king oyster mushrooms into manageable pieces and add them to the pot. Reduce the heat to medium and let it simmer. The mushrooms will add a tender texture to the soup.
Step 6
When the mushrooms have softened, add the diced zucchini and onion. Cook for about 5 more minutes, ensuring the vegetables are tender but not mushy. A slight crispness is desirable.
Step 7
Once all the vegetables are cooked to your liking, add the prepared freshwater snails and 1 Tbsp of guk-ganjang for added umami and to adjust seasoning. Avoid overcooking the snails; simmering them just until heated through will preserve their delightful chewiness.
Step 8
Finally, add 0.5 Tbsp of gochugaru to provide a touch of heat and a vibrant red color. Feel free to adjust the amount of gochugaru according to your spice preference.
Step 9
In the last step, add the chopped Korean green chili pepper and red chili pepper. Let it simmer for another minute. The addition of these chilies will enhance the spicy flavor and visual appeal, making your doenjang jjigae truly irresistible. Serve hot with a bowl of steamed rice!
