Hearty River Snail Doenjang Stew
The Secret to an Exquisite Broth: River Snail Doenjang Stew (+ Dried Shrimp Powder)
The secret to an incredibly delicious Doenjang stew is simply adding dried shrimp powder. This recipe unlocks a deep umami flavor that elevates the classic dish.
Main Stew Ingredients- 150g fresh river snails, cleaned
- 1/2 block firm tofu
- 1/2 Korean zucchini (aehobak)
- 1/2 onion
- 1 stalk green onion
Broth Base and Seasoning Ingredients- 1 Tbsp Doenjang (Korean soybean paste)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 1 Tbsp dried shrimp powder
- 1 Tbsp gochugaru (Korean chili flakes)
Optional Ingredients for Enhanced Flavor- 150g enoki mushrooms
- Cheongyang chili pepper (optional, for extra spice)
- 1 Tbsp Doenjang (Korean soybean paste)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 1 Tbsp dried shrimp powder
- 1 Tbsp gochugaru (Korean chili flakes)
Optional Ingredients for Enhanced Flavor- 150g enoki mushrooms
- Cheongyang chili pepper (optional, for extra spice)
Cooking Instructions
Step 1
Begin by preparing 800ml of broth, which is crucial for the stew’s depth of flavor. You can use a convenient tea bag broth or a homemade anchovy-kelp broth for a clear and refreshing base.
Step 2
Prepare the vegetables for the stew. Slice the zucchini and onion into half-moons or dice them. Slice the green onion diagonally. This cutting style helps them cook evenly and release their flavors beautifully.
Step 3
Add 1 Tbsp of Doenjang and 1/2 Tbsp of Gochujang to the boiling broth. Whisk thoroughly until completely dissolved, ensuring there are no lumps. Dissolving the pastes beforehand results in a cleaner, smoother broth.
Step 4
Once the broth base is ready, add the prepared onion, zucchini, and green onion. Let them simmer over medium heat until the vegetables are slightly tender, allowing their natural sweetness and flavor to infuse into the broth.
Step 5
While the vegetables are cooking, trim the base of the enoki mushrooms and then gently pull them apart into smaller, manageable pieces. Tearing them by hand allows them to absorb the stew’s flavors more effectively.
Step 6
Rinse the cleaned river snails thoroughly under running water to remove any grit or impurities. Drain them well in a sieve.
Step 7
When the vegetables are adequately cooked, carefully add the rinsed river snails and the torn enoki mushrooms to the pot. Avoid overcooking the river snails, as they can become tough; add them at the right moment.
Step 8
Once the stew comes to a rolling boil after adding the snails and mushrooms, stir in 1 Tbsp of minced garlic and the secret ingredient, 1 Tbsp of dried shrimp powder. This addition significantly deepens the broth’s umami. Reduce the heat to low to prevent the tofu from breaking apart later; it will be added towards the end.
Step 9
While the stew simmers gently over low heat, cut the tofu into bite-sized cubes. Cutting them into larger pieces will help them maintain their shape in the stew.
Step 10
Now, gently add the cubed tofu to the simmering stew and stir carefully. Increase the heat back to medium and continue to simmer for another 3-4 minutes. This allows the tofu to absorb some of the broth’s flavor while ensuring all ingredients are cooked through harmoniously.
Step 11
Observe as all the ingredients meld together, creating a rich and delicious stew. The broth will thicken slightly, and the flavors will become more integrated, promising a delightful meal.
Step 12
Finally, stir in 1 Tbsp of gochugaru for a touch of heat and color. Mix well, and your hearty river snail Doenjang stew is complete! Its exquisite broth is ready to be enjoyed with a bowl of warm rice. ^^
