Hearty and Refreshing Snail Doenjang Jjigae
How to Make Delicious Doenjang Jjigae: Snail Doenjang Jjigae Recipe
This recipe uses leftover snails from making snail doenjang (fermented soybean paste) to create a delicious doenjang jjigae (Korean soybean paste stew). The key is that it’s seasoned solely with doenjang itself, resulting in a rich, savory, and wonderfully refreshing taste. The measurements are based on a standard Korean tablespoon (bapsugarak), adjusted for a slightly less salty preference. Detailed steps and tips are included for beginners to follow easily.
Snail Doenjang Jjigae Ingredients (Serves 2)- Snails, prepped 65g
- Korean zucchini (Aehobak) 60g (approx. 1/4)
- Onion 35g (approx. 1/4)
- Green onion (Scallion) 25g (approx. 1/4 stalk)
- Firm tofu 1/2 block (approx. 150g)
- Cheongyang chili pepper 1 (approx. 8g)
- Red chili pepper 1 (approx. 9g)
- Doenjang (Korean soybean paste) 1.5 Tbsp (standard Korean tablespoon)
- Gochugaru (Korean chili flakes) 0.5 Tbsp (standard Korean tablespoon)
- Minced garlic 0.3 Tbsp (standard Korean tablespoon)
- Anchovy-Kelp Broth 800ml
Cooking Instructions
Step 1
First, prepare the main ingredients: snails and tofu. Rinse the prepped snails (65g) thoroughly and drain any excess water. Cut the tofu (1/2 block) into bite-sized cubes, about 1.5cm each. (Tip: Using leftover snails from making snail doenjang paste makes this jjigae even quicker to prepare!)
Step 2
Next, prepare the vegetables and aromatics. Slice the green onion, Cheongyang chili pepper, and red chili pepper diagonally. Thinly slice the onion into approximately 3mm strips. Cut the Korean zucchini into half-moon or small triangular shapes. Have your minced garlic (0.3 Tbsp) ready.
Step 3
Prepare the broth for the jjigae’s rich flavor. Pour the Anchovy-Kelp Broth (800ml) into a pot. Add the Doenjang (1.5 Tbsp) and stir well with a spoon until the paste is completely dissolved, ensuring there are no lumps.
Step 4
Once the doenjang is dissolved in the broth, place the pot over medium heat. Add the sliced Korean zucchini and julienned onion. Stir gently with a spatula and bring the mixture to a boil.
Step 5
As the jjigae starts to boil, skim off any foam that rises to the surface with a spoon. This step helps to create a cleaner and more refreshing flavor for the broth.
Step 6
Add the ingredients that enhance the jjigae’s savory profile. Stir in the minced garlic (0.3 Tbsp) and gochugaru (0.5 Tbsp). Also, add the diagonally sliced Cheongyang and red chili peppers. Stir everything gently to combine, then continue to simmer over medium heat to allow the flavors to meld.
Step 7
Finally, add the prepared snails and tofu to the pot. Also, add the diagonally sliced green onions. Snails can become tough if overcooked, so it’s best to boil them quickly over high heat for about 2-3 minutes.
Step 8
Taste the jjigae and adjust the seasoning as needed. If it’s too bland, add a very small amount of fish sauce for an extra umami boost. If it tastes too salty, add a little more broth or water and let it simmer for a moment. Your delicious Snail Doenjang Jjigae is now complete! Enjoy your meal.
