Chewy River Snails with a Savory and Non-Salty Doenjang Stew
Homemade Recipe: The Perfect Harmony of Chewy River Snails and Savory Doenjang, How to Make a Non-Salty River Snail Doenjang Stew
A hearty doenjang stew packed with fresh river snails! Introducing a recipe for river snail doenjang that’s so delicious and not too salty, it’ll have you finishing your rice bowl in no time. It’s packed with nutrients thanks to added vegetables and tofu.
Main Ingredients- 200g prepared river snails
- 1 Tbsp flour (for washing snails)
- 1 Tbsp coarse salt (for washing snails)
- 1/2 zucchini
- 1/2 onion
- 1 king oyster mushroom
- 10g dried shiitake mushrooms (or 1 fresh shiitake mushroom)
- 1/2 block firm tofu
- 3 Korean green chili peppers
- 1 green onion
- 300ml water (infused with shiitake mushrooms and kelp)
Seasoning Ingredients- 2 Tbsp sesame oil
- 1 Tbsp minced garlic
- 3 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced dried anchovies (optional, for extra umami)
- 1 tsp sugar (to adjust sweetness)
- 2 Tbsp sesame oil
- 1 Tbsp minced garlic
- 3 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced dried anchovies (optional, for extra umami)
- 1 tsp sugar (to adjust sweetness)
Cooking Instructions
Step 1
This first step is crucial for maintaining the freshness of the river snails and removing impurities. Place 200g of river snails in a bowl, add 1 Tbsp of flour and 1 Tbsp of coarse salt. Rub them vigorously with your hands to wash them thoroughly. This will remove any sliminess and make the snails wonderfully chewy. Rinse them several times with clean water and drain.
Step 2
Now, let’s create a deeply flavorful broth. Lightly rinse 10g of dried shiitake mushrooms. In a pot, combine 2 cups (about 300ml) of clean water with 5g of kelp. Let this soak for about 10 minutes. The shiitake mushrooms will infuse their rich aroma, and the kelp will add its savory umami to the water.
Step 3
While the broth is infusing, take out the soaked shiitake mushrooms, squeeze out excess water, and chop them finely. These will add a pleasant texture to the stew. The kelp has served its purpose for the broth, so you can remove it now and save it for another dish.
Step 4
This meticulously prepared shiitake mushroom and kelp broth is your secret weapon for a more flavorful doenjang stew. Don’t discard it; be sure to use it when cooking the stew.
Step 5
Zucchini will add a subtle sweetness and tenderness to the river snail doenjang. Dice 1/2 of a zucchini into small, bite-sized pieces, smaller than a tablespoon. If they’re too large, they’ll take a long time to cook.
Step 6
Dice 1/2 onion similarly to the zucchini. The sweetness from the onion will help balance the saltiness of the doenjang and enhance its overall flavor profile.
Step 7
King oyster mushrooms will add a delightful chewy texture. Chop 1 king oyster mushroom into small pieces, similar in size to the zucchini and onion. Their earthy flavor will make the stew even more delicious.
Step 8
If you enjoy a spicy kick, finely chop 3 Korean green chili peppers. If you’re cooking for children or prefer a milder flavor, you can substitute them with regular green peppers or adjust the quantity.
Step 9
A green onion will add a fresh aroma. Slice 1 green onion in half diagonally, then chop it finely into small pieces, similar to the other vegetables. Adding it at the end will preserve its vibrant scent.
Step 10
1/2 block of firm tofu will contribute creaminess and a mild, nutty flavor to the doenjang. Cut it into cubes, about the same size as the diced zucchini. This makes it perfect for mixing with rice.
Step 11
Now, let’s start stir-frying the doenjang base. Heat 2 Tbsp of sesame oil in a pot or deep pan over medium-low heat. Add the chopped onion and sauté until it becomes translucent and fragrant. Adding 1 Tbsp of minced garlic here will further deepen the flavor.
Step 12
Once the onion and garlic are nicely sautéed and aromatic, add 3 Tbsp of doenjang, 1 Tbsp of gochujang, 1 Tbsp of gochugaru, and 1 Tbsp of minced anchovies (optional). Stir and cook everything together for about 1-2 minutes over low heat, stirring constantly to prevent the doenjang from burning. This step really brings out the nutty flavor.
Step 13
When the seasoning ingredients are well combined and fragrant, pour in the 300ml of shiitake mushroom and kelp infused water you prepared earlier. Bring it to a boil over medium-high heat to allow the seasonings to dissolve fully into the water.
Step 14
Add the zucchini and king oyster mushrooms first, as they are firmer vegetables. Let them simmer for about 5 minutes to cook through and absorb the flavors of the doenjang base.
Step 15
When the zucchini is about halfway cooked, add the tofu. Gently stir to avoid breaking the tofu, and add 1 tsp of sugar to balance the overall seasoning. Simmer for a little longer to let the flavors meld into the ingredients.
Step 16
Finally, add the prepared river snails, chopped green onion, and Korean green chili peppers. River snails can become tough if overcooked, so adding them at the end and simmering briefly is key to keeping them tender and delicious.
Step 17
After adding the river snails, green onion, and chili peppers, simmer for just a short time – about 30 seconds to 1 minute is sufficient. This brief cooking time allows all the ingredients to meld together, creating a wonderfully flavorful river snail doenjang stew.
Step 18
Your delicious river snail doenjang stew, savory and perfectly seasoned, is ready! It’s an absolute rice-stealer when mixed with warm rice.
Step 19
This homemade river snail doenjang is best enjoyed with various wrap vegetables like steamed cabbage, soft perilla leaves, or fresh lettuce wraps. Take a big bite wrapped up!
