Snail Soybean Paste Stew with Wild Chives and Field Herbs
Chewy and Savory Snail Gang-doenjang with Seasonal Field Herbs and Wild Chives
I cooked this Gang-doenjang with snails, wild chives, and field herbs to go with my favorite barley rice, and I couldn’t stop eating! The chewy snails combined with the fragrant field herbs and pungent wild chives create a spring aroma in every bite. This is a true rice thief! It’s delicious even when refrigerated and enjoyed later. Get your appetite back with this special, spring-infused Gang-doenjang!
Main Ingredients
- 150g Snails (purged)
- 220g Tofu (1 block)
- 100g Field Herbs (e.g., Veronica dichotoma, cleaned and trimmed)
- 30g Wild Chives (cleaned and trimmed)
- 100g Zucchini (cut into bite-sized pieces)
- 2 Dried Shiitake Mushrooms (soaked in warm water, stems removed, sliced)
- 1/2 Onion (finely chopped)
- 1 Cheongyang Pepper (seeds removed, finely chopped)
Broth Ingredients
- 1 cup Broth (made with anchovy-soybean paste sachet, shiitake stems, and kelp)
Seasoning Ingredients
- 2 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Perilla Oil
- 1 Tbsp Minced Garlic
- 1 Tbsp Natural Seasoning (or Korean soup soy sauce)
- 1 cup Broth (made with anchovy-soybean paste sachet, shiitake stems, and kelp)
Seasoning Ingredients
- 2 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Perilla Oil
- 1 Tbsp Minced Garlic
- 1 Tbsp Natural Seasoning (or Korean soup soy sauce)
Cooking Instructions
Step 1
First, prepare the chewy snails, the star of today’s dish. The field herbs and wild chives add a wonderful fragrance, so make sure they are cleaned and trimmed. Slice the zucchini and tofu into bite-sized pieces. Soak the dried shiitake mushrooms in lukewarm water, remove the stems, and slice them. Finely chop the onion and Cheongyang pepper.
Step 2
Let’s make the base broth for our delicious Gang-doenjang. In a pot, combine water with kelp, shiitake mushroom stems, and an anchovy-soybean paste sachet to create a rich broth. Using an anchovy-kelp broth will add even more depth of flavor.
Step 3
In a wide pot, heat a little perilla oil and sauté the zucchini and chopped onion over medium heat until fragrant. Once they are slightly softened, add the snails and stir-fry them together. Mix the doenjang and gochujang, then add them to the pot and stir to dissolve any clumps. Pour in 1 cup of the prepared broth. Add the soaked shiitake mushrooms, diced tofu, and finally, the fragrant field herbs and wild chives. Let it simmer until the flavors meld together and the stew thickens slightly.
Step 4
It’s best to turn off the heat when there’s still a little bit of liquid remaining. Gang-doenjang thickens as it cools, so overcooking can make it too dry. Ladle a generous spoonful of the finished Gang-doenjang over warm barley rice. If you like, add a little gochujang and mix it all together for an incredibly delicious meal! This Gang-doenjang is truly a rice thief.
Step 5
If you made this ahead of time before a trip or during a busy period, you can store the leftover Gang-doenjang in the refrigerator and enjoy it later. Even when you’re feeling unwell with mouth sores, a well-made Gang-doenjang can provide a satisfying meal. It’s wise to make the most of any leftover food!
Step 6
Serve a hearty bowl of warm barley rice topped generously with fresh vegetables and Gang-doenjang. Adding a touch of gochujang and mixing it all up creates a meal that’s even more satisfying than a feast! My husband absolutely loved it, giving it a big thumbs up! I hope this delicious food gives you strength during busy and challenging times. I’ll be sure to catch up on my overdue posts too!
