Hearty River Snail Soybean Paste Stew (Ureong Doenjang Jjigae)
Delicious and Savory River Snail Soybean Paste Stew Recipe
To delight my family who loves doenjang jjigae, I made this hearty stew with plump river snails. The chewy texture of the snails combined with tender vegetables creates a rich flavor that’s perfect for a lackluster appetite, making you want to finish a whole bowl of rice in no time. Experience the taste that had my whole family raving – try making it today!
Stew Ingredients- 150g firm tofu for stew, cut into bite-sized pieces
- 100g potato, peeled and cut into 1.5cm cubes
- 50g zucchini, thinly sliced into half-moons
- 50g onion, thinly sliced into 1cm thick pieces
- About 14 river snails (purged)
- 10 dried anchovies for broth
- 1 and 1/3 Tbsp commercial soybean paste
- 2/3 Tbsp homemade soybean paste
- 1 tsp beef broth powder (for extra umami!)
- 1 tsp gochugaru (Korean chili flakes, adjust to taste)
- 600ml water
- 1/4 Cheongyang chili pepper, thinly sliced diagonally (for a spicy kick)
- 1 handful of thinly sliced leek (white parts)
Cooking Instructions
Step 1
First, pour 600ml of water into a deep and spacious pot. Add 10 dried anchovies for broth and simmer over medium-low heat for about 10 minutes to create a clear and flavorful anchovy broth. It’s best to remove the anchovies afterward for a cleaner taste.
Step 2
While the broth is simmering, prepare all the ingredients for the stew. Cut the tofu into bite-sized pieces. Peel the potatoes and cut them into roughly 1.5cm cubes; this prevents them from falling apart too much during cooking. Slice the zucchini into half-moons and the onion into approximately 1cm thick slices. For a touch of heat, thinly slice a quarter of a Cheongyang chili pepper diagonally; adjust or omit if you prefer less spice. Finally, prepare the fresh river snail meat and thinly slice the white parts of the leek. All ingredients are now ready!
Step 3
Strain the well-made anchovy broth into a bowl. Add 1 and 1/3 Tbsp of commercial soybean paste and 2/3 Tbsp of homemade soybean paste to the broth and dissolve them thoroughly. Bring the mixture to a gentle simmer over medium-low heat for about 1 minute, allowing the rich, savory flavor of the soybean paste to deepen. Taste the broth and adjust the amount of soybean paste according to your preference, as saltiness can vary.
Step 4
Once the soybean paste is dissolved and simmering, add all the prepared ingredients to the pot. Include the tofu, potatoes, zucchini, onion, Cheongyang chili pepper, and fresh river snails. Stir in 1 tsp of beef broth powder for added umami and 1 tsp of gochugaru for a pleasant heat. Let it simmer over medium-low heat for about 5 minutes, or until the vegetables are tender. Add the thinly sliced leeks during the last minute of cooking (around the 4-minute mark) and continue simmering for another minute. Your delicious River Snail Soybean Paste Stew is ready!
Step 5
Your hearty River Snail Soybean Paste Stew, featuring the perfect harmony of chewy river snails and savory soybean paste, is complete! Serve it hot over a bowl of rice and enjoy. It’s a satisfying and comforting meal that the whole family can enjoy together.
