Chewy River Snails Doenjang Jjigae (Korean Soybean Paste Stew)
Flavorful and Hearty River Snail Doenjang Jjigae Recipe
A deeply savory and satisfying Doenjang Jjigae (Korean soybean paste stew) featuring tender yet chewy river snails. This recipe brings the comforting taste of home-style cooking to your table.
Stew Ingredients
- 1 cup cooked river snails
- 1 medium potato
- 1/2 onion
- 1/2 block firm tofu
- 1 handful of oyster mushrooms
- 1 Cheongyang chili pepper (or other hot pepper)
- 2 Tbsp all-purpose flour (for cleaning snails)
- 6 cups water (1.2L)
- 10 dried anchovies (for broth)
- 1 sheet dried kelp (5x5cm)
Seasoning Ingredients
- 1.5 Tbsp Doenjang (Korean soybean paste)
- 0.3 Tbsp Gochujang (Korean chili paste)
- 1.5 Tbsp Doenjang (Korean soybean paste)
- 0.3 Tbsp Gochujang (Korean chili paste)
Cooking Instructions
Step 1
First, prepare the vegetables for the stew. Peel the potato and onion, then slice them into 1.5cm thick rounds. Cut the tofu into 1.5cm cubes. Trim the ends of the oyster mushrooms and then tear them into bite-sized pieces. Finely chop the Cheongyang chili pepper. (If you prefer less spice, you can remove the seeds or omit it.)
Step 2
It’s crucial to clean the river snails properly to remove any sliminess and impart a clean flavor. Place the snails in a bowl, add 2 tablespoons of flour, and rub them vigorously with your hands. This helps to remove any mucus. Rinse the snails thoroughly under cold running water until clean, then drain. This cleaning process ensures a better texture and taste.
Step 3
A flavorful broth is the foundation of excellent Doenjang Jjigae. In a pot, combine 6 cups of water with the dried anchovies and kelp. Bring to a boil over high heat. Once boiling, remove the kelp and reduce the heat to low. Simmer for another 10 minutes to extract a rich anchovy broth. Discard the anchovies and kelp, reserving the clear broth.
Step 4
In the prepared broth, add the Doenjang (1.5 Tbsp) and Gochujang (0.3 Tbsp). It’s best to strain the pastes through a fine-mesh sieve into the broth to ensure they dissolve smoothly without lumps. Bring the stew back to a boil over medium heat, then add the sliced potatoes and onions. Cook until the potatoes are tender, checking for doneness by piercing them with a fork.
Step 5
Once the potatoes are more than halfway cooked, add the cubed tofu, torn oyster mushrooms, and chopped Cheongyang chili pepper. Let the stew simmer gently to allow the flavors to meld together beautifully. This step allows the ingredients to infuse their essence into the broth.
Step 6
Finally, add the cleaned river snails to the stew. Cook just until the stew comes to a rolling boil again. Avoid overcooking the snails, as they can become tough. Simmering for just a minute or two after adding them is ideal. Serve hot with a bowl of rice for a truly comforting meal!
