Hearty River Snail Ssamjang: A Savory Korean Dipping Sauce to Rekindle Your Appetite
Make River Snail Ssamjang and Rediscover Your Lost Appetite! How to Make Delicious River Snail Ssamjang
Enjoy a healthy and delicious ssam-bap (rice wrapped in vegetable leaves) with homemade river snail ssamjang. The fresh river snails and vegetables combine for a rich flavor and aroma, making it an irresistible rice-stealer!
Main Ingredients- 300g fresh river snails, cleaned
- 1/3 medium zucchini
- 1/2 medium onion
- 2 Korean green chili peppers (adjust for spice preference)
- 1/2 block firm tofu
- 1/2 stalk green onion (white part mainly)
Ssamjang Sauce- 2 Tbsp doenjang (Korean fermented soybean paste)
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes, fine grind)
- 1 Tbsp minced garlic
- 1 Tbsp cooking wine (like mirin)
- 2 Tbsp maesilcheong (Korean plum syrup) or plum extract
- 1 Tbsp oligosaccharide or corn syrup
- 1 Tbsp sesame oil
- 2 Tbsp perilla seed powder (essential for nuttiness!)
- A pinch of sesame seeds (for garnish)
- 2 Tbsp doenjang (Korean fermented soybean paste)
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes, fine grind)
- 1 Tbsp minced garlic
- 1 Tbsp cooking wine (like mirin)
- 2 Tbsp maesilcheong (Korean plum syrup) or plum extract
- 1 Tbsp oligosaccharide or corn syrup
- 1 Tbsp sesame oil
- 2 Tbsp perilla seed powder (essential for nuttiness!)
- A pinch of sesame seeds (for garnish)
Cooking Instructions
Step 1
First, rinse the river snails thoroughly under running water to remove any dirt or debris, then drain them in a colander. Finely mince the zucchini, onion, and green chili peppers. Finely chop the white parts of the green onion. In a pan, combine the minced vegetables and river snails. Add 1 Tbsp of cooking wine and 1 Tbsp of minced garlic. Sauté over medium heat for about 5 minutes, stirring occasionally, until the ingredients meld together. This step helps to remove any fishy odor from the snails and brings out the sweetness of the vegetables.
Step 2
To the sautéed mixture in the pan, add 2 Tbsp of doenjang and 1 Tbsp of gochujang. Mix well. Reduce the heat to low and stir in 2 Tbsp of maesilcheong and 1 Tbsp of oligosaccharide. Continue to stir constantly to prevent sticking, and simmer gently for about 5 minutes. This is a crucial step for allowing the doenjang and gochujang to develop a deep, rich flavor.
Step 3
Gently press the 1/2 block of tofu between paper towels to remove excess water. Place the pressed tofu in a bowl and mash it thoroughly with a fork or spoon until it’s smooth and lump-free. Add the mashed tofu to the sautéed river snail and vegetable mixture and stir to combine evenly.
Step 4
Now, add 2 Tbsp of fine gochugaru and mix it in well with all the ingredients. Continue to cook over low heat for another 5 minutes. Adding the gochugaru will give the ssamjang a more appetizing color and a spicy kick.
Step 5
Just before turning off the heat, stir in 2 Tbsp of perilla seed powder for that essential nutty depth, followed by 1 Tbsp of sesame oil and a pinch of sesame seeds for a smooth finish. Once all ingredients are harmoniously blended, turn off the heat. Let the ssamjang cool slightly before serving; this allows the flavors to meld and deepen.
Step 6
Voilà! Your savory and delicious river snail ssamjang is ready. Serve generously over a bowl of freshly cooked hot rice, or enjoy it as a hearty ssam-bap by wrapping it in fresh lettuce, steamed cabbage, perilla leaves, and other crisp vegetables. This is the perfect side dish to bring back even the most discerning appetite!
