Hearty Spinach and Sea Snail Doenjang Stew with Aged Doenjang
#SpinachRecipe #SeaSnailRecipe #DoenjangStew #AgedDoenjang #TraditionalSoybeanPaste #HomestyleCooking #RiceCompanion
This recipe features a delicious Spinach and Sea Snail Doenjang Stew, made with fresh, sweet seasonal spinach, chewy sea snails, and the rich flavor of ‘Deot Doenjang’ (aged soybean paste). Deot Doenjang, made by combining old and new soybean pastes, offers a more complex and savory taste than regular doenjang. Similar to how ‘Ssi Ganjang’ (heirloom soy sauce) is made, this aged paste provides a deep, slightly funky, and incredibly satisfying flavor. Adding soft tofu makes this stew a hearty and complete meal. The refreshing taste of sea snails, the sweetness of spinach, and the profound depth of the aged doenjang create an unforgettable rustic stew experience. Enjoy a warm and comforting homemade meal using the wonderful seasonal spinach available right now!
Ingredients- 1 bunch fresh spinach
- 15 sea snails (whelks), cleaned and prepped
- 1 block soft tofu
- 2 tablespoons Deot Doenjang (aged soybean paste)
- 1 liter rice water (water used to rinse rice)
- 1 tablespoon minced garlic
- 2 tablespoons chopped green onion
Cooking Instructions
Step 1
In a large pot, add the rice water and dissolve the Deot Doenjang (2 tablespoons). Bring to a boil over high heat, ensuring the paste is fully dissolved without lumps.
Step 2
Add the sea snails that were stored in the freezer. These have already been cleaned, prepped, and drained before freezing, so you can add them directly to the pot without thawing. (If they seem inadequately cleaned, rinse them under running water once more.)
Step 3
Once the doenjang broth starts boiling, add the minced garlic (1 tablespoon), chopped green onion (2 tablespoons), and all the prepared sea snails. Bring back to a rolling boil.
Step 4
As the stew comes to a vigorous boil again, add the fresh spinach that has been trimmed and washed. It’s best to cook the spinach quickly to prevent it from becoming mushy.
Step 5
Immediately after adding the spinach, add the soft tofu, cut into bite-sized pieces. Once the tofu begins to simmer, turn off the heat. Overcooking can make the spinach lose its crispness and texture. The residual heat will be enough to finish cooking. If you plan to eat it right away, you can turn off the heat once it simmers again. If you plan to reheat it later, turn off the heat now and reheat it before serving.
Step 6
Your Spinach and Sea Snail Doenjang Stew, made with the refreshingly funky and deeply savory aged doenjang, is now complete! It tastes like a traditional countryside stew, with the added coolness from the sea snails and the natural sweetness of the spinach. This is the perfect season to enjoy delicious spinach, so be sure to try making this hearty dish!
