A Delectable Specialty: Chewy River Snail Gang-Doenjang
How to Make Gang-Doenjang: River Snail Gang-Doenjang Instead of Ssam-jang!
We made some delicious boiled pork slices (suyuk), but we ran out of ssam-jang. So, I decided to make a robust gang-doenjang using river snails that I bought at half price. This flavorful paste is perfect to enjoy with rice and fresh vegetables, offering a delightful alternative to regular ssam-jang.
Ingredients- 100g River Snail Meat
- 60g Pine Nuts (for added nuttiness)
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Ssam-jang (already made Korean dipping paste)
- 2.5 Cups Broth (made from anchovies, kelp, dried pollack, etc.)
- 1/4 Block Firm Tofu
- 1/2 Tbsp Sugar
- Vegetables:
- 1/4 Onion
- 1/3 Stalk Green Onion
- 1 Shiitake Mushroom
- 1 Potato (medium-sized)
- 3 Cheongyang Peppers (adjust to your spice preference)
Cooking Instructions
Step 1
First, prepare all the vegetables for the gang-doenjang. Rinse the 100g of river snail meat thoroughly and drain any excess water. Roughly chop 1/4 onion. Chop the 1/3 stalk of green onion, 1 shiitake mushroom, and 1 medium-sized potato into bite-sized pieces. Finely chop 3 Cheongyang peppers; you can adjust the quantity based on how spicy you like it. It’s best to cut them into slightly larger pieces so they retain a pleasant chewy texture.
Step 2
Now, let’s start cooking the gang-doenjang! Place all the prepared vegetables (onion, potato, shiitake mushroom, Cheongyang peppers) into a pot. Add the cleaned river snail meat.
Step 3
Add a handful of 60g pine nuts for an extra layer of rich, nutty flavor. The pine nuts will make the gang-doenjang taste much richer and smoother.
Step 4
Add the seasoning ingredients to balance the flavors. Mix in 1 Tbsp gochujang, 2 Tbsp doenjang, and 1 Tbsp of pre-made ssam-jang. Adding a bit of ssam-jang enhances the savory depth of the paste.
Step 5
Next, pour in 2.5 cups of broth. Using homemade broth, simmered with ingredients like anchovies, kelp, dried pollack, green onions, and onions, will significantly deepen the flavor of your gang-doenjang. If you don’t have broth, plain water can be used as a substitute.
Step 6
Now, let’s begin the cooking process. Bring the mixture to a boil over high heat. Once it starts boiling, reduce the heat to medium. Cook, allowing the sauce to thicken and the ingredients to soften, uncovered or partially covered, as if you are reducing the sauce.
Step 7
When the gang-doenjang is almost ready, add the firm tofu for a soft texture. Dice 1/4 block of firm tofu and add it at the end. Adding it too early might cause the tofu to break apart, so it’s best to add it towards the end and cook briefly.
Step 8
Finally, add 1/2 Tbsp of sugar to slightly mellow the saltiness and enhance the umami. You can also use honey or corn syrup instead of sugar. Bring it to a gentle boil once more, allowing all the flavors to meld harmoniously.
Step 9
Serve the hot gang-doenjang generously over warm rice! It’s incredibly delicious when mixed well. It’s also fantastic when wrapped in fresh lettuce leaves with rice. Enjoy a wonderful bowl of bibimbap at home!
