Hearty River Snail Doenjang Jjigae (Spicy Soybean Paste Stew)
How to Make Delicious River Snail Gangdoenjang (Spicy Soybean Paste)
Experience the rich and savory doenjang (Korean soybean paste) flavor, enhanced by a kick of gochujang (Korean chili paste) and a subtle sweet finish from honey. This ‘Gangdoenjang’ is a masterpiece! It’s incredibly delicious when mixed with rice and fresh vegetables. Let me guide you through making this delightful dish.
Main Ingredients- 130g cooked river snail meat
- 1/2 block firm tofu
- 1 medium potato
- 1/2 medium onion
- 1/6 medium zucchini
- 2 red chilies
- 2 Tbsp all-purpose flour (for cleaning snails)
Seasoning Ingredients- 1 Tbsp homemade doenjang (traditional soybean paste)
- 2 Tbsp store-bought doenjang (use a saltier type)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp honey (or corn syrup)
- 1 Tbsp minced garlic
- 1 cup (200ml) anchovy-kelp broth
- A little sesame oil (for sautéing)
- 1 Tbsp homemade doenjang (traditional soybean paste)
- 2 Tbsp store-bought doenjang (use a saltier type)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp honey (or corn syrup)
- 1 Tbsp minced garlic
- 1 cup (200ml) anchovy-kelp broth
- A little sesame oil (for sautéing)
Cooking Instructions
Step 1
First, it’s important to remove any fishy odor and grit from the river snails. Place 130g of river snail meat in a bowl and toss it with 2 tablespoons of all-purpose flour. Let it sit for about 10 minutes, then rinse thoroughly under running water. This process effectively removes any remaining sand or unpleasant smell, similar to cleaning clams, resulting in a much cleaner taste.
Step 2
While the snails are being cleaned, prepare the vegetables and tofu that will add flavor and texture to the Gangdoenjang. Wash and peel 1 medium potato, 1/2 medium onion, and 1/6 medium zucchini. Dice them into small cubes, about 0.7cm in size. Dice 1/2 block of firm tofu into similar-sized cubes. Finely chop 2 red chilies.
Step 3
The secret to delicious Gangdoenjang is the seasoning paste! Making it in advance will make the cooking process much smoother. In a bowl, combine 1 tablespoon of homemade doenjang, 2 tablespoons of store-bought doenjang (adjust according to its saltiness), 1 tablespoon of gochujang, 1 tablespoon of honey, and 1 tablespoon of minced garlic. Mix them well to create your flavorful seasoning paste.
Step 4
Now, let’s start stir-frying. Lightly coat a pot or deep pan with sesame oil. Add the cleaned river snail meat and sauté over medium heat for about 3 minutes. As the snails cook, they will release some of their natural liquid. This step helps to make the snail meat chewier and enhances its flavor.
Step 5
To the pot with the sautéed snails, add the prepared vegetables (potato, onion, zucchini) but exclude the tofu and red chilies for now. Continue to stir-fry for about 2 minutes until the vegetables are slightly softened and fragrant. Be careful not to overcook them, as they can become mushy.
Step 6
Add the pre-made seasoning paste to the pot and pour in 1 cup (200ml) of anchovy-kelp broth. Stir everything together until well combined. Reduce the heat to low and let it simmer gently. Cook until the potatoes are tender. Remember to stir occasionally to prevent the paste from sticking to the bottom of the pot.
Step 7
Once the potatoes are almost cooked through, add the diced tofu and chopped red chilies. Gently mix them in to avoid breaking the tofu. Simmer for a little longer until everything is heated through. Your delicious River Snail Gangdoenjang is now complete! Serve it generously over warm rice for a truly delightful meal.
