Hearty Rice Wrapper Sauce with River Snails
The Perfect Match for Ssam-bap! Make This Delicious River Snail Gang-doenjang!
Here’s how to make a flavorful Gang-doenjang (savory soybean paste stew) featuring chewy river snails and rich soybean paste. It’s a fantastic accompaniment to Ssam-bap (rice wrapped in vegetable leaves) and also makes a wonderful topping for bibimbap!
Main Ingredients- 150g prepared river snail meat
- 1/2 medium onion
- 1/2 medium zucchini
- 1 handful dried shiitake mushrooms (or fresh shiitake)
- 1~2 Korean green chili peppers
- 1 block firm tofu (approx. 300g)
- 1 handful dried anchovies for broth
- 3~4 sheets dried kelp
Seasoning- 5~6 Tbsp soybean paste (Doenjang) (adjust to taste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 5~6 Tbsp soybean paste (Doenjang) (adjust to taste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, let’s create the base for our delicious Gang-doenjang: the broth. In a pot, add 1.5 liters of water, dried kelp, and dried anchovies. Bring to a boil over high heat, then reduce to medium-low and simmer for 10 minutes to extract a rich broth. Remove and discard the kelp and anchovies.
Step 2
Rinse the prepared river snail meat lightly under running water. Finely mince the river snail meat with a knife so it’s easy to eat in the sauce. Avoid mincing it too finely to retain its pleasant chewy texture.
Step 3
Wash the zucchini and onion, remove any seeds, and finely dice them. Finely mince the Korean green chili peppers for a bit of heat. If using dried shiitake mushrooms, soak them in warm water for about 10 minutes, squeeze out excess water, and then finely chop them. You can also use fresh shiitake or other mushrooms.
Step 4
Pour the prepared broth (about 1 liter) into the pot and bring it to a simmer. Dissolve the soybean paste into the broth. If using homemade Doenjang, it will add a deeper savory flavor. If using store-bought Doenjang, taste and adjust the saltiness accordingly. It’s best to add the Doenjang gradually rather than all at once. If you like it a bit spicier, stir in 1 Tbsp of gochugaru at this stage.
Step 5
Once the Doenjang is well dissolved in the broth, add all the ingredients you’ve minced: river snail meat, onion, zucchini, green chili peppers, and the rehydrated mushrooms. Simmer over medium heat for about 10 minutes, until the ingredients are well combined and the onion and zucchini are tender.
Step 6
To prevent the Gang-doenjang from becoming too thick and to add a smoother texture, we’ll use tofu. Take the block of tofu and crumble it with your hands into chunky pieces. Mashing the tofu in this way not only helps adjust the consistency of the Gang-doenjang but also adds a wonderfully soft and nutty flavor.
Step 7
Add the crumbled tofu to the pot of Gang-doenjang. Reduce the heat to medium-low and continue to simmer for another 5-7 minutes, stirring occasionally to prevent sticking. Once all the ingredients are tender and the sauce has thickened slightly, your delicious River Snail Gang-doenjang is ready! Make a generous batch, let it cool, and store it in the refrigerator for 3-4 days. It’s incredibly tasty served with bibimbap or wrapped in fresh vegetable leaves for ssam-bap!
