Savory River Snail Soup (Godiguk)
A Hearty and Restorative Soup: How to Make Savory River Snail Soup (Godiguk)!
River snails, known as ‘Godi’ in the Gyeongsang Province dialect, are a beloved ingredient traditionally prized for their digestive aid and liver-protective properties. Especially on cool autumn mornings and evenings, a warm bowl of river snail soup is the perfect restorative dish to replenish your energy and fill your stomach. Experience the irresistible charm of this savory soup, where the chewy river snail meat blends with a rich, flavorful soybean paste broth, making you want to finish every last grain of rice. Let’s make this delicious river snail soup right away!
Main Ingredients
- 800g shelled river snail meat
- 2L river snail cooking broth
- 280g Chinese cabbage (danbaechu)
- 200g blanched and prepared taro stems
- 280g fresh chives
- 2 large green onions
Cooking Instructions
Step 1
First, blanch the Chinese cabbage in boiling water with a pinch of salt until tender. Rinse the blanched cabbage under cold water, squeeze out excess moisture, and then cut it into 2-3 bite-sized pieces.
Step 2
In a large bowl, combine the blanched Chinese cabbage and the prepared taro stems. Add 3 tablespoons of soybean paste, 1.5 tablespoons of red pepper flakes, and 2 tablespoons of minced garlic. Gently mix and massage the ingredients together to allow the seasonings to penetrate.
Step 3
In a pot, bring the river snail cooking broth to a boil. Once boiling, dissolve 1 tablespoon of soybean paste into the broth, and then add the cleaned river snail meat. Ensure the soybean paste is well dissolved to avoid lumps.
Step 4
When the broth returns to a boil, add the marinated vegetables. Reduce the heat to medium-low and simmer for about 25 minutes, allowing the flavors to meld beautifully into the broth.
Step 5
While the soup is simmering, wash the chives thoroughly and drain them. Cut them into approximately 2-3 cm lengths. Slice the green onions into thick julienne strips, similar in size to the chives.
Step 6
After 25 minutes, when the flavors have deepened, add the cut chives and green onions to the pot. Stir in 1 cup of ground perilla seeds for a rich, nutty aroma. Finally, add 1 tablespoon of soup soy sauce for an extra layer of savory depth.
Step 7
Bring the soup back to a gentle boil, then reduce the heat to low and let it simmer slowly, allowing the flavors to fully develop. Taste and adjust the seasoning with more soup soy sauce or salt as needed. Be careful not to oversalt.
Step 8
My husband suddenly craved river snail soup late at night, so I made a pot with care after returning from work. Seeing him enjoy a hearty bowl of warm soup to finish his day filled me with satisfaction. I highly recommend you try making this dish!
