Flavorful Snail Soybean Paste Stew with Korean Wild Chives
Aromatic Snail Soybean Paste Stew Enhanced with Korean Wild Chives
Savor the taste of spring with this hearty soybean paste stew, featuring the unique chewiness of snails and the fresh, aromatic notes of Korean wild chives (dal-rae). A truly comforting dish that’s perfect with a bowl of rice! For detailed cooking instructions, visit: https://blog.naver.com/yejin1108/221410949056
Main Ingredients- 1 bunch fresh Korean wild chives (dal-rae)
- 100g snails, pre-cooked or cleaned
- 1/2 block firm tofu
- 5 Tbsp oyster mushrooms (or similar)
Broth & Seasoning- 2 bowls water (approx. 400ml)
- 2 Tbsp soybean paste (doenjang)
- 2 bowls water (approx. 400ml)
- 2 Tbsp soybean paste (doenjang)
Cooking Instructions
Step 1
Begin by preparing all your ingredients. Thoroughly wash the Korean wild chives, trimming any tough roots. Prepare the mushrooms by removing the hard base and then shredding or slicing them. Cut the tofu into 1.5cm cubes. Ensure the snails are cleaned and ready for cooking.
Step 2
Pour 2 bowls of water (about 400ml) into a pot and bring it to a boil over medium-high heat. Once boiling, whisk in the soybean paste. You can either dissolve it in a fine-mesh sieve placed over the pot or stir it directly into the boiling water until well combined. Ensure there are no lumps for a smooth broth.
Step 3
Once the broth is simmering, add the cleaned snails and the root parts of the Korean wild chives. Let this simmer for a few minutes to allow the subtle sweetness of the snails and the earthiness of the chive roots to infuse into the broth.
Step 4
When the snails have cooked slightly, add the prepared oyster mushrooms and the cubed tofu. Continue to simmer gently for about 3-5 minutes, or until the mushrooms are tender and the tofu is heated through. If the stew becomes too thick, you can add a little more water.
Step 5
Taste the stew and adjust the seasoning if necessary. You can add a little more soybean paste or a splash of Korean soup soy sauce (guk-ganjang) if it needs more saltiness. Finally, add the leafy green parts of the Korean wild chives and immediately turn off the heat. The leaves cook very quickly and will lose their vibrant color and crispness if overcooked. Your delicious snail soybean paste stew is ready!
Step 6
Serve hot, ladled generously over a bowl of freshly cooked rice. This delightful spring stew is sure to awaken your appetite and offer a comforting, flavorful meal.
