Snail Bean Paste Stew: A Rich and Nutty Ssamjang Recipe
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Elevate your Korean dining experience with this special Snail Bean Paste Stew (Ssamjang), made from fresh river snails leftover from Cheonggukjang stew! This rich and nutty condiment is the perfect accompaniment for ssam-bap (rice wrapped in vegetables), especially when you have plenty of crisp red lettuce and perilla leaves. The base of fermented soybean paste (doenjang) and gochujang is enhanced with the creamy texture of bean paste stew (kongbiji), the nutty aroma of perilla seeds, and the savory depth of roasted soybean powder. This delightful combination creates a burst of nutty flavors and a satisfyingly rich taste that will have you reaching for more rice. Enjoy it simply mixed with rice or wrapped in fresh greens for a delicious and wholesome meal!
Ingredients
- 120g River Snails (cleaned)
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Doenjang (Korean soybean paste)
- 2 Tbsp Corn Syrup (or Oligosaccharide)
- 3 Tbsp Kongbiji (cooked soybean paste stew, commercial or homemade)
- 1 Tbsp Ground Perilla Seeds
- 3 Tbsp Roasted Soybean Powder (used for Injeolmi)
- 1 Tbsp Minced Garlic
- 1 Cube Stock (or 100ml Anchovy-Kelp Broth)
- 100ml Water
Cooking Instructions
Step 1
In a pot, add 1 stock cube (or 100ml of anchovy-kelp broth) and the 120g of prepared river snails. If the broth is slightly frozen, gently thaw it before adding.
Step 2
Once the snails are covered by liquid, add 2 Tbsp of doenjang, 1 Tbsp of gochujang, 1 Tbsp of minced garlic, and 2 Tbsp of corn syrup for sweetness and a glossy finish.
Step 3
Pour in 100ml of water and bring the mixture to a boil over high heat. Once it starts boiling vigorously, reduce the heat to medium. Stir occasionally to ensure the seasonings are well combined.
Step 4
When the mixture is bubbling, add 3 Tbsp of kongbiji. This ingredient provides a creamy texture and a nutty flavor base. Continue to cook over medium heat, stirring well to prevent lumps from forming. It’s best to reduce the heat slightly to medium-low at this stage.
Step 5
Add 1 Tbsp of ground perilla seeds. This ingredient will help thicken the ssamjang and contribute a rich, nutty aroma that adds depth to the sauce.
Step 6
To further enhance the nutty flavor, add 3 Tbsp of roasted soybean powder (the kind used for making Injeolmi). This powder will add another layer of nutty goodness and a smooth texture. Simmer gently over medium-low heat, stirring frequently to prevent the ssamjang from sticking to the bottom of the pot.
Step 7
As it simmers, the ssamjang will gradually thicken, resembling a creamy pasta sauce like rosé or cream sauce in consistency. It’s not as thick and paste-like as traditional gochujang-based ssamjang, but rather has a smooth, luscious texture. Once cooled to room temperature, store it in the refrigerator for up to 3-4 days. Due to the inclusion of kongbiji, it’s best consumed relatively quickly.
Step 8
The ssamjang will become thicker and its color will deepen as it cooks. Your delicious Snail Kongbiji Ssamjang is ready, boasting a nutty, slightly spicy, and savory flavor! Its appealing appearance makes it perfect for mixing directly with rice for a satisfying meal. Since it’s not overly salty, you can enjoy it simply mixed with rice or spread generously on fresh lettuce or perilla leaves for an exquisite ssam-bap experience. Make your next meal special with this unique ssamjang!