Crisp Cabbage Wraps with Savory Snail Soybean Paste Stew
A Hearty Snail Soybean Paste Stew Using Leftover Vegetables, Perfect with Cabbage Wraps
I made a delicious and rich soybean paste stew with snails using leftover vegetables from the fridge. It’s incredibly tasty! This dish is packed with umami and has a wonderful texture, making it a perfect accompaniment to rice. Follow these detailed steps for an easy and satisfying meal.
Main Ingredients- 150g Snails
- 200g Cabbage
- 1/2 block Firm Tofu
Cooking Instructions
Step 1
Thoroughly clean the snails by rinsing them under running water. Add 1 tablespoon of flour to the snails and rub them vigorously. You’ll notice a surprisingly dark liquid; rinse them 2-3 times until the water runs clear to remove any impurities.
Step 2
Prepare the vegetables that will add flavor and texture to the stew. Dice the zucchini, firm tofu, and shiitake mushrooms into approximately 1cm cubes. Dicing them small ensures they absorb the flavors well and have a pleasant texture.
Step 3
Finely mince the Korean green chilies for a touch of heat. Feel free to adjust the amount according to your preference for spiciness.
Step 4
Next, mince the red chili pepper after removing the seeds. This adds a lovely color to the stew, making it more visually appealing.
Step 5
Heat a little cooking oil in a ttukbaegi (earthenware pot) or a regular pot over medium-low heat. Add the diced zucchini, tofu, shiitake mushrooms, minced garlic, minced green chilies, and minced red chili pepper. Sauté until fragrant.
Step 6
Once the vegetables are slightly softened, add both types of doenjang (homemade and store-bought), gochujang, and fish sauce (or soup soy sauce). Stir well to combine all the seasonings with the ingredients. Sauté for 1-2 minutes, being careful not to burn the paste.
Step 7
Pour in 1/2 cup (about 100ml) of water and bring to a simmer. Using anchovy broth instead of water will enhance the savory depth of the stew. Once boiling, reduce the heat to low and let it simmer and thicken.
Step 8
As the stew begins to thicken, add the cleaned snails and simmer for another 2-3 minutes until they are cooked through. The snails add a delightful chewy texture. Monitor the consistency and adjust the heat to prevent it from becoming too dry.
