Hearty Soybean Paste Stew with Chewy River Snails
River Snail Doenjang Jjigae: Delicious Even When Mixed with Rice!
I always thought river snails were best enjoyed in a thick, concentrated paste, but simmering them in a stew revealed their amazing ability to enhance the broth’s flavor. They add a rich umami taste without any fishy odor, making them perhaps even better than clams. If you cook this stew like your everyday doenjang jjigae, it’s perfect for enjoying with rice, either by spooning it over or mixing it in. This recipe adds a special touch to a common dish, so why not try making River Snail Doenjang Jjigae today?
Stew Ingredients
- 2 cups rice water (water used to wash rice)
- Dried pollack head (or 1 handful dried pollack)
- 1 piece dried kelp (5x5cm)
- 2 Tbsp prepared river snail meat
- 1 medium potato
- 1/2 medium onion
- 1/3 block firm tofu
- 1/2 stalk green onion
- 1-2 Tbsp fermented soybean paste (doenjang, adjust to taste)
- 1 tsp red pepper flakes
Cooking Instructions
Step 1
To create a deep and refreshing broth, combine the rice water, dried pollack head, and kelp in a pot. Simmer over medium heat for about 10 minutes. Remove the kelp as soon as the water starts boiling to prevent a bitter taste.
Step 2
Lightly rinse the frozen river snails under running water and drain. Dice the potato and onion into 1.5cm cubes. Cut the tofu into similar-sized cubes. Slice the green onion diagonally. (Feel free to add other vegetables like zucchini or mushrooms based on what you have available.)
Step 3
Remove the dried pollack head from the rice water broth. Add the diced potatoes first and bring to a boil. Once the potatoes are halfway cooked, add the onions and continue to simmer.
Step 4
When the potatoes are tender and cooked through, reduce the heat to low. Dissolve the doenjang (fermented soybean paste) through a sieve into the broth. Adjust the amount of doenjang based on its saltiness and your preference. Ensuring it’s fully dissolved is key. (You can use only your homemade doenjang, or mix it with store-bought paste.)
Step 5
Once the doenjang is well incorporated, add the cubed tofu and the prepared river snails. To avoid the river snails becoming tough, simmer for just a brief moment after adding them.
Step 6
Finally, add the red pepper flakes for a touch of spiciness, and the diagonally sliced green onions to finish. If you like it spicier, thinly sliced chili peppers (green or red) can also be added for extra flavor and heat.
