Cool and Deep-flavored River Snail Soup (Daseulgi Guk) Rich in Amino Acids
Detoxifying and Hangover-Relieving River Snail Soup, a Healthful Dish for Liver Care
Introducing a rich and refreshing river snail soup packed with amino acids, known to aid liver function and alleviate hangovers. Enjoy the delightful combination of chewy river snail meat, tender mallow leaves, and fragrant chives.
Main Ingredients- 1.5 kg fresh river snails
- 100g chives
- 130g mallow leaves
- 2 Tbsp doenjang (soybean paste)
- 1 stalk green onion
- Water, as needed
Seasoning- 2 Tbsp Joseon Ganjang (soy sauce)
- 1 Tbsp minced garlic
- Salt, to taste
- 2 Tbsp Joseon Ganjang (soy sauce)
- 1 Tbsp minced garlic
- Salt, to taste
Cooking Instructions
Step 1
Thoroughly scrub the fresh river snails under running water while they are still in their shells. Soak the cleaned snails in fresh water for two days to purge them of any sand or impurities. In between, scrub them again and change the water; you’ll notice sand and debris coming out.
Step 2
Pour ample water into a pot. Dissolve 2 Tbsp of doenjang in the water using a sieve. Once the doenjang-infused water boils, add the purged river snails and boil them. After boiling for about 5-10 minutes, strain the snails. Once they’ve cooled slightly, carefully extract the snail meat using the back of a spoon or a needle. A tip for easy meat extraction: add the snails to boiling water only when their shells start to open slightly.
Step 3
Coat the extracted river snail meat evenly with 1-2 Tbsp of flour. Coating with flour helps to effectively remove any fishy taste from the snails, resulting in a cleaner broth.
Step 4
Trim and wash the green onion, then slice it diagonally into 5cm pieces. Wash the chives and cut them into 3-4cm lengths. Chives are rich in potassium, which helps the body excrete sodium, potentially aiding in blood pressure regulation. For the mallow leaves, snap off the tough stems, peel them, and then tear the leaves into bite-sized pieces. Gently rub the torn leaves with your hands while rinsing to remove bitterness and soften them. You’ll notice the water turning green as nutrients leach out; rinse until the bitterness disappears. Mallow is rich in vitamins, minerals, and calcium, making it excellent for children’s growth.
Step 5
Strain the broth used for boiling the snails through a sieve to get a clear liquid, then return it to the pot and bring it to a boil. Once the broth is boiling, add the prepared mallow leaves and the flour-coated river snails. Cook together over medium heat until the snails and mallow are tender.
Step 6
Add the chopped chives, sliced green onion, and 1 Tbsp of minced garlic. Simmer for a short while longer. Avoid overcooking the chives and green onions to preserve their fresh aroma.
Step 7
Finally, add 2 Tbsp of Joseon Ganjang for a savory depth. Adjust the seasoning with salt to your preference. Once all the ingredients are well combined and seasoned, remove from heat. Your delicious River Snail Soup is ready!
