How to Boil River Snails (Gotong)
Boiling River Snails for a Perfect Appetizer
A simple and delicious recipe for boiling river snails (Gotong). Perfect as a Korean drinking snack, this method ensures tender, flavorful snails every time.
Ingredients
- Fresh River Snails (Gotong) – appropriate amount
- Soju (about 1/2 cup)
Cooking Instructions
Step 1
First, thoroughly clean the river snails. Use a brush to scrub away any dirt or debris from the shells. Rinse them well and place the cleaned snails into a pot.
Step 2
Add enough clean water to completely cover the snails. Ensuring the snails are fully submerged is key for even cooking.
Step 3
To eliminate any potential gaminess and enhance the flavor, pour in about half a cup of soju. Soju helps to neutralize the snails’ odor and tenderize their texture.
Step 4
Bring the water to a boil over high heat, then reduce to medium heat and simmer for about 15 minutes. The cooking time can be adjusted based on the size and quantity of the snails. They are done when a chopstick can easily pierce their flesh.
Step 5
Once boiled, drain the snails using a colander. While still warm, use a chopstick to pierce the snail’s body and twist gently to extract the meat. Enjoy them immediately, or season with a soy-sauce based dressing for an extra flavor boost.
