Hearty and Savory River Snail Ssamjang Stew
Perfect for a quick meal: River Snail Ssamjang Stew mixed with rice.
Today was quite a busy day! After going out to see a movie, I also stopped by the supermarket for some groceries. Despite the packed schedule, I managed to prepare two dishes and film a video. Since editing the video might take longer than expected, I’ve decided to upload a simpler recipe first. I feel like I won’t be able to post both videos today, so I’m sharing this blog post first. A few days ago, my partner asked for ssamjang, and I put it off, saying I was too bothered. Feeling a bit guilty about that, I decided to make a delicious River Snail Ssamjang Stew today. This dish is a true rice thief – perfect for revitalizing your appetite!
Essential Ingredients
- Prepared river snails 84g
- 1/5 Korean zucchini (aebae-hobak)
- 1/4 Onion
- A handful of green onions (scallions)
- 1 Red chili pepper
- 1 Green chili pepper
- 1/4 block Firm tofu
- 2 Tbsp Ssamjang (Korean soybean paste)
- 2 Tbsp Perilla oil
- 2 Tbsp Red pepper flakes (gochugaru)
- Anchovy broth (sufficient amount)
Cooking Instructions
Step 1
If using pre-packaged river snails, soak them in saltwater briefly to purge any impurities, then rinse thoroughly under running water. This preparation step ensures a cleaner taste.
Step 2
Dice the Korean zucchini and onion into small, bite-sized cubes. Finely chop the green onions and cut the tofu into similarly small pieces. Uniformly sized ingredients will blend well in the stew.
Step 3
Heat a pan over medium-low heat. Add 2 tablespoons of perilla oil and 2 tablespoons of ssamjang. Stir in the diced zucchini and onion, and sauté until they become translucent. Sautéing the vegetables well will bring out their natural sweetness.
Step 4
Add the prepared river snails to the pan with the sautéed vegetables. Pour in enough anchovy broth to generously cover the ingredients. A slightly soupy consistency is key to a rich and flavorful ssamjang stew.
Step 5
Stir in 2 tablespoons of red pepper flakes (gochugaru) to add a vibrant color and a pleasant spicy kick. Mix well and adjust the heat as it simmers.
Step 6
Once the stew begins to bubble, add the diced tofu, chopped green onions, red chili pepper, and green chili pepper. Let it simmer for a few more minutes until everything is heated through and the flavors meld together. The spicy peppers and tender tofu create a wonderfully complex and satisfying River Snail Ssamjang Stew. Serve it generously over a bowl of hot rice for a delicious meal!
