Savory Snail Soybean Paste Stew (Ureong Gangdoenjang)
How to Make Delicious Snail Soybean Paste for Ssam (Ssamjang)
No ssam (lettuce wrap) meal is complete without ureong gangdoenjang! Today, let’s make this delightful dish that pairs perfectly with pork and fresh ssam vegetables. This hearty and flavorful soybean paste stew is a must-try for a satisfying meal.
Ingredients- Cooked Snails (prepared) 1 cup
- Doenjang (Korean soybean paste) 6 Tbsp
- Gochugaru (Korean chili flakes) 4 Tbsp
- Scallions 5 stalks
- Onion 1/2 medium
- Minced Garlic 4 Tbsp
- Cheongyang Peppers 5
- Water (using a standard cup) 1 cup
Cooking Instructions
Step 1
First, in a earthenware pot or a regular pot, add 6 tablespoons of doenjang. Pour in an equal amount of water (1 standard cup). The saltiness of doenjang can vary by brand, so it’s best to adjust the water quantity based on the saltiness of your specific doenjang. Typically, start with a 1:1 ratio of doenjang to water and adjust as it cooks.
Step 2
Using a spatula or ladle, stir well to dissolve the doenjang in the water. Ensuring there are no clumps will allow the flavor of the gangdoenjang to distribute evenly.
Step 3
Finely chop the Cheongyang peppers. Remove the stems before chopping. If you enjoy a spicier kick, you can leave the seeds in. For added color, consider finely chopping a red pepper as well.
Step 4
Peel the onion and dice it into small pieces, about 0.5 cm in size. Wash the scallions thoroughly, trim the roots, and then chop them into 2-3 cm lengths. Vegetables cut too large might affect the texture.
Step 5
Add the prepared diced onion to the pot with the dissolved doenjang. The natural sweetness from the onion will help balance the overall flavor profile of the gangdoenjang.
Step 6
Now, add the chopped Cheongyang peppers to the pot. Their spicy aroma and taste will further enhance the savory depth of the doenjang.
Step 7
Generously add 4 tablespoons of minced garlic. The pungent aroma of garlic not only removes any unpleasant odors but also adds a crucial layer of umami.
Step 8
Finally, add all the chopped scallions. Scallions bring a refreshing aroma and a pleasant crunch, making the gangdoenjang even more delicious.
Step 9
Add 4 tablespoons of gochugaru (Korean chili flakes) for a touch of spice and vibrant color. You can adjust the amount according to your preference for heat.
Step 10
Stir all the ingredients together to combine the doenjang mixture well. Place the pot over medium-low heat and let it simmer gently. Be mindful that if the liquid reduces too much, the gangdoenjang might become too salty or burn. Add a little more water as needed while it simmers. Continue to cook until the onions become translucent and the doenjang sauce thickens to a desirable consistency.
Step 11
Once the sauce has thickened slightly and the onions are tender, add the prepared cooked snails. Let it simmer and bubble like a stew for about 5-10 more minutes, allowing the snails to cook thoroughly and absorb the rich doenjang flavor. Ensure the snails are tender and the flavors have melded beautifully. ㄷ
Step 12
Your delicious ureong gangdoenjang is now ready! Serve it generously in a bowl. Placing a spoonful over warm rice and enjoying it with fresh ssam vegetables is an absolute delight. This homemade dish rivals any ssam밥 specialty restaurant. Enjoy making and savoring this wonderful meal!
