Chewy & Fresh! Escargot Soybean Paste Stew (Ssambap Jang)
How to Make Gang-doenjang: Creating Delicious Escargot Ssambap Jang
While adding tofu to gang-doenjang makes it delicious, I wanted a gang-doenjang with a chewier texture, so I made this escargot gang-doenjang ssamjang. It’s perfect for wrapping in lettuce! (Measurements are based on a standard Korean rice spoon.)
Escargot Gang-doenjang Ingredients
- Escargots, prepared, 62g
- Zucchini, 29g
- Shiitake Mushroom, 1 pc (approx. 20g)
- Onion, 60g
- Green Onion, 18g
- Minced Garlic, 0.5 Tbsp
- Soybean Paste (Doenjang), 1 Tbsp
- Gochujang (Red Pepper Paste), 0.5 Tbsp
- Brown Sugar, 0.3 Tbsp
- Perilla Oil, 1 Tbsp
- Anchovy-Kelp Broth, 50ml
Washing the Escargots
- Flour, 2 Tbsp
- Soju, 30ml
- Flour, 2 Tbsp
- Soju, 30ml
Cooking Instructions
Step 1
Washing escargots with just water can leave an earthy or fishy smell. To prevent this, it’s important to clean them thoroughly using flour. This step effectively removes any gamey odors.
Step 2
Place the packet of escargots in a clean bowl and add 2 tablespoons of flour. Put on rubber gloves and gently massage the escargots to wash them. The absorbent properties of flour help to remove impurities and dirt from the escargot shells.
Step 3
After massaging with flour, rinse the escargots under cold running water about 5 times, changing the water until it runs clear. Thorough rinsing is key to achieving clean escargots.
Step 4
Drain the cleaned escargots in a sieve. To further eliminate any lingering odor, pour about 30ml of soju over them, gently mix with your hands, and let them sit for a moment to soak.
Step 5
Prepare the vegetables that pair well with soybean paste stew. Have 0.5 Tbsp of minced garlic ready. Finely chop the zucchini, shiitake mushroom, onion, and green onion. Smaller pieces will absorb the flavors better.
Step 6
Now, let’s start stir-frying. In a pot, combine 0.5 Tbsp of minced garlic, the chopped green onion, and 1 Tbsp of perilla oil. Sauté over medium-low heat until fragrant. The nutty aroma of the perilla oil infusing into the vegetables is wonderful.
Step 7
Once the perilla oil is fragrant, add the finely chopped zucchini, onion, and shiitake mushrooms. Stir-fry for about 30 seconds to 1 minute. You just want to lightly cook them until the vegetables soften slightly and the perilla oil flavor is infused.
Step 8
Reduce the heat to very low. Add 1 heaped tablespoon of doenjang and 0.5 tablespoon of gochujang. Stir well to ensure the pastes are evenly mixed with the sautéed vegetables, preventing clumps.
Step 9
Pour in 50ml of anchovy-kelp broth and stir again to combine all ingredients. Now, increase the heat to medium-low and bring the mixture to a simmer. Using anchovy-kelp broth will add a richer umami flavor.
Step 10
As the broth begins to bubble, add 0.3 Tbsp of brown sugar. A little sugar helps balance the overall flavor profile and can soften any bitterness, especially if you’re using homemade doenjang.
Step 11
Add the escargots that were marinated in soju and stir to combine. Then, increase the heat to medium and simmer for about 1 minute 30 seconds to 2 minutes. Be careful not to overcook, as the escargots can become tough. Watch the heat to prevent burning. Turn off the heat immediately after simmering.
Step 12
Taste the finished escargot gang-doenjang. If it needs more seasoning, add a little salt or more doenjang to your preference. Congratulations, your delicious escargot gang-doenjang ssamjang, packed with chewy escargots, is complete! Enjoy it with your favorite wraps.
