Rich & Savory Ssamjang with River Snails: A Flavorful Recipe
How to Make Delicious Ssamjang with River Snails
This Ssamjang, enriched with perilla seed powder and soybean powder, is incredibly nutty and nutritious. It’s so delicious that you’ll quickly finish a bowl of rice when you mix it with fresh greens or simply eat it over rice. This River Snail Ssamjang is a perfect addition to any meal.
Main Ingredients
- 300g river snails, cleaned
- 2 onions
- 7 shiitake mushrooms
- 3 green onions
- 5 red chili peppers
- 5 Korean green chili peppers
- 2 Tbsp homemade doenjang (soybean paste)
- 2 Tbsp commercial doenjang (e.g., ‘Eo’ doenjang)
- 2 Tbsp soybean powder
- 2 Tbsp perilla seed powder
- 2 Tbsp sugar
- 1 Tbsp corn syrup (or oligodang)
- 3 Tbsp sesame oil
- 3 cups water
Seasoning
- 2 Tbsp rice wine (mirin)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 tsp ginger powder
- Minced garlic (to taste)
- 1 Tbsp cheongju (rice wine)
- 2 Tbsp rice wine (mirin)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 tsp ginger powder
- Minced garlic (to taste)
- 1 Tbsp cheongju (rice wine)
Cooking Instructions
Step 1
First, rinse the river snails thoroughly under running water until they are clean. Heat a pan over medium heat, add 3 tablespoons of sesame oil, and stir-fry the snails. Once they start to cook, add 2 tablespoons of mirin to help eliminate any fishy odors. Sauté until the snails are nicely browned.
Step 2
Chop the onions into bite-sized pieces. Slice the shiitake mushrooms similarly. Add the chopped onions and shiitake mushrooms to the pan with the sautéed snails and continue to stir-fry. This step will help release the natural sweetness from the vegetables.
Step 3
Pour 2 cups of water into the pan and bring it to a boil over high heat. Let it simmer gently to allow the flavors to meld together.
Step 4
Once the mixture is boiling, add 2 tablespoons of homemade doenjang and 2 tablespoons of commercial doenjang (like ‘Eo’ doenjang). Make sure to use good quality doenjang for the best flavor.
Step 5
Stir the doenjang well into the broth. Add the remaining 3 cups of water and bring it back to a boil over high heat. Once boiling, add minced garlic, ginger powder, 2 tablespoons of sugar, and 1 tablespoon of corn syrup. Stir everything together, then reduce the heat to low and let it simmer gently.
Step 6
Now, let’s add the nutty flavors. Sift 2 tablespoons of soybean powder into the simmering sauce. Stir well to ensure there are no lumps and the powder is fully incorporated.
Step 7
Next, add 2 tablespoons of perilla seed powder. Stir this in thoroughly as well. The soybean powder and perilla seed powder will thicken the ssamjang and add a wonderful nutty depth, also helping to further neutralize any remaining fishiness.
Step 8
Prepare the fresh vegetables. Finely chop the green onions. Remove the seeds from the red and green chili peppers and chop them finely. Add the chopped green onions, red chilies, and Korean green chilies to the ssamjang. This adds freshness, color, and a touch of heat.
Step 9
For an extra kick of spiciness and vibrant color, add a generous tablespoon of gochugaru (Korean chili flakes). This will enhance the overall flavor profile.
Step 10
In this recipe, we’re relying solely on the saltiness of the doenjang for seasoning, avoiding additional artificial flavor enhancers. This allows the natural flavors of the ingredients to shine through.
Step 11
Finally, add 1 tablespoon of cheongju (rice wine). Cover the pot or let it simmer for a few more minutes on low heat, as if allowing it to steam (‘뜸들이듯’). This final step helps to meld all the flavors together and ensures a clean finish.
Step 12
And there you have it! A delicious and perfectly balanced River Snail Ssamjang that isn’t overly salty. It’s a fantastic accompaniment for fresh lettuce wraps or simply to mix with a bowl of hot rice. This ssamjang is so good, it’s sure to make you want seconds!
