Chewy River Snails Galbi-Jang: A Hearty and Flavorful Korean Soybean Paste Stew
How to Make River Snails Galbi-Jang: A Healthy and Delicious Meal
This is a rich and savory Galbi-Jang (a thick soybean paste stew) packed with chewy river snails. Enjoy it by scooping generous amounts onto fresh leafy vegetables for wraps. It’s a truly satisfying dish that’s perfect for a healthy and hearty meal!
Main Ingredients- 1 bowl of prepared river snails (approx. 150-200g)
- 1/4 zucchini
- 1/4 onion
- 50g mushrooms (e.g., shiitake, oyster mushrooms)
- 1-2 Korean green chilies
- 2-3 Tbsp perilla seed powder
- 2 Tbsp perilla oil
- 1.5 cups (approx. 300ml) rice water or kelp broth
Seasoning Paste- 2 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp maesilcheong (plum syrup)
- 1 Tbsp mirin (rice wine)
- 2 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp maesilcheong (plum syrup)
- 1 Tbsp mirin (rice wine)
Cooking Instructions
Step 1
First, prepare the vegetables for the Galbi-Jang. Dice the zucchini and onion into 0.5cm cubes. If using larger mushrooms, slice them into bite-sized pieces. Shiitake mushrooms will add a wonderful depth of flavor.
Step 2
The saltiness of the seasoning paste can vary depending on your doenjang, so taste as you go and adjust the amounts of doenjang or gochujang accordingly. It’s better to add more gradually rather than putting too much in at once.
Step 3
The pre-cooked river snails are usually well-cleaned, but to ensure there’s no unpleasant odor and for a cleaner taste, rub them with 1-2 tablespoons of flour. Rinse them thoroughly under running water and drain well before use.
Step 4
Heat a pot or pan over medium-low heat and add a generous amount of perilla oil. Add the prepared zucchini, onion, and mushrooms, and sauté until they are lightly softened and fragrant, being careful not to burn them. The nutty aroma of the perilla oil will infuse into the vegetables, enhancing the overall flavor of the Galbi-Jang.
Step 5
Once the vegetables are slightly translucent, add the prepared river snails and finely chopped Korean green chilies. Stir-fry them together. Sauté until the moisture from the river snails evaporates, which helps them achieve a pleasantly chewy texture.
Step 6
When the river snails are about half-cooked and have a nice chewy texture, add the prepared seasoning paste. Stir well to combine the paste with the ingredients and sauté for about 1-2 minutes until the flavors meld together.
Step 7
Now it’s time to add the liquid. Pour in the rice water or kelp broth, enough to partially submerge the vegetables and river snails. Bring it to a boil over medium heat, then reduce to low heat and let it simmer gently until the flavors have thoroughly blended.
Step 8
Finally, stir in the perilla seed powder. This thickens the Galbi-Jang to a perfect consistency and adds a wonderfully nutty flavor. Add 1-2 tablespoons, adjusting the amount based on your desired thickness. You can omit it if you prefer. Stir well and let it simmer for a short while longer to finish.
