Clear and Refreshing River Snail Soup (Oel-Geng-i Guk)
How to Make Clear River Snail Soup with Plenty of Chives
A nourishing soup good for liver health! Fill your stomach with this clear and refreshing chive and river snail soup.
Ingredients- 200g shelled river snails (Daseulgi)
- 200ml river snail boiling water
- 2 cups water (approx. 400ml)
- Salt (to taste)
- 1 handful chives (approx. 50g)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
I bought a pack that contained 200g of shelled river snails along with 200ml of the water they were boiled in. Using this boiling water as broth will give the soup a richer flavor.
Step 2
In a wide pot, combine the shelled river snails and 200ml of the river snail boiling water. Add an additional 2 cups (about 400ml) of fresh water. Bring to a rolling boil over high heat to extract the refreshing flavor unique to river snails.
Step 3
Prepare about one handful of fresh chives. Washing them thoroughly is the fundamental first step in any good dish!
Step 4
Cut the cleaned chives into pieces about two finger-joints long, making them easy to eat. Cutting them into moderate lengths rather than too finely will preserve a pleasant texture when chewed.
Step 5
Once the broth is boiling vigorously, add 1 tablespoon of minced garlic. If any foam or impurities rise to the surface while boiling, skim them off carefully for a cleaner tasting soup.
Step 6
While the soup simmers after adding the garlic, finely chop one Korean chili pepper (or any spicy chili pepper) to add a touch of heat. You can adjust the amount according to your preference.
Step 7
Now, add all the prepared chives to the pot and season the soup. Adjust the taste with salt as needed. Be careful not to overcook the chives; they should remain slightly crisp.
Step 8
Finally, add the chopped chili pepper and let it simmer briefly one more time. Your refreshing and slightly spicy river snail soup is ready!
Step 9
Ladle the warm, meticulously prepared river snail soup into bowls and serve. It makes for a satisfying meal, especially when enjoyed with a side of rice.
