Chewy River Snails Ssamjang (Spicy Soybean Paste Stew)
With this delicious River Snail Ssamjang, you can easily finish a bowl of rice! A wonderfully tasty recipe.
Hello everyone! Today, I’m excited to share a recipe for ‘River Snail Ssamjang’ that is sure to be the star of your meal. This stew is so popular, especially with children, that it’s a true ‘rice thief’ – they’ll devour a whole bowl of rice with it bubbling away in a pot, no other side dishes needed! The river snails offer a delightfully chewy texture that makes you crave more, so my family enjoys this dish frequently. This version is packed with hearty potatoes and sweet onions, adding an extra layer of deliciousness and thickness. If you cook it with a slightly thicker consistency, it’s perfect for wrapping in fresh greens with rice. Alternatively, make it a bit more soupy and mix it with rice for an equally delightful meal. This River Snail Ssamjang is guaranteed to reignite your appetite, even on days when you don’t feel like eating! Are you ready to make this amazing Ssamjang with me?
Main Ingredients- 1 cup cooked river snails
- 1 small potato
- 1/2 onion
- 1 cheongyang pepper (Korean chili pepper)
Seasoning Paste- 1 Tbsp minced garlic
- 2 Tbsp fermented soybean paste (doenjang), heaped
- 1 Tbsp red pepper paste (gochujang)
- 1 cup (200ml) broth (anchovy or kelp, or rice water)
- 1 Tbsp minced garlic
- 2 Tbsp fermented soybean paste (doenjang), heaped
- 1 Tbsp red pepper paste (gochujang)
- 1 cup (200ml) broth (anchovy or kelp, or rice water)
Cooking Instructions
Step 1
First, prepare your vegetables. Peel the potato and onion, then dice them into bite-sized cubes, about 1cm in size. The cheongyang pepper will add a nice spicy kick; remove the seeds and slice it thinly on an angle. Ensure your river snails are pre-cooked and ready to go for convenience.
Step 2
Heat 1 tablespoon of sesame oil in a preheated earthenware pot (ttukbaegi) or a regular pot. Add the diced potato, onion, and sliced cheongyang pepper. Sauté over medium heat until the vegetables soften and release their sweet aroma, allowing them to absorb the initial flavors.
Step 3
Once the vegetables are tender, add 1 tablespoon of minced garlic, 2 heaped tablespoons of doenjang (fermented soybean paste), and 1 tablespoon of gochujang (red pepper paste). If you’re using store-bought pastes, their saltiness might vary, so taste and adjust the amount accordingly. Homemade doenjang adds a deep, savory flavor, while homemade gochujang brings a pleasant spiciness and umami.
Step 4
Stir-fry for another 1-2 minutes, ensuring the soybean paste and red pepper paste are well incorporated with the vegetables. This step of sautéing the paste ingredients deepens the overall flavor profile.
Step 5
Pour in 1 cup (200ml) of rich broth (like anchovy or kelp broth) or rice water. Using broth will enhance the savory depth, while rice water will add a subtle richness.
Step 6
Bring the mixture to a boil over high heat. Once it starts bubbling, add the prepared river snails to the pot and let them simmer together. Be careful not to overcook the river snails, as they can become tough.
Step 7
Reduce the heat to low and let the ssamjang simmer gently, covered, for about 10 to 15 minutes. This allows the flavors to meld beautifully and the snails and vegetables to become tender. For an extra touch, stir in 1 tablespoon of rice wine (cheongju) at the very end to eliminate any potential gaminess. Your delicious River Snail Ssamjang is now complete! Serve hot with steamed rice and fresh lettuce wraps for a satisfying meal.
