Hearty and Chewy River Snail Soybean Paste Stew (Ureong Doenjang Jjigae)
#RiverSnailRecipe #FernRecipe #NgeiUreongDoenJjigae #UsingStewVegetables #SuperSimpleNgeiUreongDoenJjigae
The final installment of our fern series! This is a delicious River Snail and Fern Soybean Paste Stew, packed with generous amounts of river snails. It’s an incredibly simple stew made by adding frozen stew vegetables, river snail meat, and prepared ferns, then simmering it quickly. The result is a rich, savory, and chewy stew with a deep broth flavor. The texture of the chewy river snails is truly delightful. Enjoy this wonderful fermented soybean paste stew!
Ingredients- Ngei (Korean Fern) 200g
- River Snails (Ureong) 200g
- Frozen Stew Vegetables 200g
- Doenjang (Korean Soybean Paste) 3 Tbsp
- Minced Garlic 1 Tbsp
- Chopped Green Onion 3 Tbsp
- 1L Natural Seasoning Seafood Broth
Cooking Instructions
Step 1
In a large pot, dissolve 3 tablespoons of Doenjang (Korean soybean paste) into 1L of seafood broth. Add 200g of frozen stew vegetables and 1 Tbsp of minced garlic. Bring to a rolling boil. (Using pre-boiled and chilled broth makes this step quicker.)
Step 2
Prepare 200g of fresh and chewy river snail meat.
Step 3
Also, prepare 200g of fragrant Ngei (Korean fern), thoroughly cleaned. Make sure to remove any debris and rinse it several times in cold water.
Step 4
Once the broth mixture is boiling vigorously, add the prepared river snail meat.
Step 5
After the stew comes back to a boil with the river snails added, introduce the prepared Ngei (fern). Be careful not to overcook the fern, as it can lose its delicate aroma.
Step 6
Let it boil rapidly over high heat for a moment, then reduce the heat to medium-low. Simmer gently until the flavors meld and the broth becomes rich and deep. This slow simmering allows the essence of the river snails and ferns to infuse into the stew.
Step 7
Your River Snail and Fern Doenjang Jjigae is now complete! The deep green hue from the ferns combined with the savory brown of the soybean paste creates a visually appealing stew. You’ll love the chewy texture of the river snails, the fresh aroma of the ferns, and the comforting, savory taste of the Doenjang. Serve hot with rice for a truly satisfying meal!
