Chewy River Snails and Savory Doenjang Stew
How to Make Delicious River Snail Doenjang Stew
Introducing a quintessential home-style dish: River Snail Doenjang Stew, a perfect harmony of chewy river snails and the deep, savory flavor of fermented soybean paste. This magical recipe will make you want to finish a whole bowl of rice in no time! Check it out now!
Main Ingredients- 200g prepared river snails
- 1 block firm tofu (cut into cubes)
- 1 stalk green onion (cut diagonally)
- 1/2 small onion (sliced)
- 2 Korean green chili peppers (sliced diagonally)
- 1/2 zucchini (sliced into half-moons)
- 1 pack enoki mushrooms (trim ends and separate)
Broth Ingredients- 1 handful dried anchovies for broth
- 1 piece dried kelp (approx. 5x5cm)
- 1L water
Seasoning- 3 heaped Tbsp doenjang (fermented soybean paste – homemade or store-bought)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp fish sauce (e.g., sand lance sauce, or soy sauce)
- 1 handful dried anchovies for broth
- 1 piece dried kelp (approx. 5x5cm)
- 1L water
Seasoning- 3 heaped Tbsp doenjang (fermented soybean paste – homemade or store-bought)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp fish sauce (e.g., sand lance sauce, or soy sauce)
Cooking Instructions
Step 1
First, prepare the broth, which is the foundation of delicious doenjang jjigae. Pour 1L of water into a pot, add dried anchovies and a piece of kelp, then simmer over medium heat for about 5 minutes. Remove the anchovies and kelp to avoid a bitter taste.
Step 2
While the broth is simmering, rinse the river snail meat thoroughly in a colander under running water. Rinse meticulously to remove any dirt or debris, and drain well.
Step 3
Cut the vegetables and tofu into bite-sized pieces. Cube the tofu about 1.5cm thick, slice the zucchini and onion into half-moons, and diagonally slice the green onion and chili peppers. Trim the base of the enoki mushrooms and separate them into strands.
Step 4
Add 3 heaped tablespoons of doenjang to the prepared broth and dissolve it completely. Stir well with a spoon to ensure there are no lumps; this step is crucial for a smooth broth.
Step 5
Add the zucchini, onion, and chili peppers to the doenjang broth and bring to a boil over high heat. Once the vegetables begin to soften slightly, reduce the heat to medium.
Step 6
When the vegetables are partially cooked, add the cubed tofu, the rinsed river snails, and the enoki mushrooms. Avoid overcooking after adding the snails and tofu to maintain their pleasant texture.
Step 7
Finally, stir in 1 Tbsp of gochugaru and 1 Tbsp of fish sauce, and let it simmer for a short while longer. Once it bubbles vigorously, turn off the heat. Your delicious River Snail Doenjang Jjigae is ready! For an enhanced flavor, you can add half a tablespoon of minced garlic.
Step 8
Enjoy this hearty stew with a bowl of warm rice! The combination of chewy river snails and savory doenjang is truly wonderful.
