Nutrient-Rich Snail and Tofu Doenjang Stew
How to Make Tofu Doenjang and Snail Doenjang
A hearty and flavorful Doenjang stew made with tender snails and soft tofu.
Main Ingredients
- 119g Prepared Snails
- 135g Soft or Firm Tofu
- 1/2 Onion
- 2 Korean Green Chilies (Cheongyang Pepper)
- 84g Korean Zucchini (Hobak)
- 23g Green Onion
- 300ml Water
- 2 Tbsp Cooking Oil
- 1.5 Tbsp Flour
- A little Water Parsley (Minari, optional)
Seasoning
- 3 Tbsp Doenjang (Korean Soybean Paste)
- 1 tsp Minced Garlic
- 1 tsp Sugar
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 3 Tbsp Doenjang (Korean Soybean Paste)
- 1 tsp Minced Garlic
- 1 tsp Sugar
- 1 Tbsp Gochugaru (Korean Chili Flakes)
Cooking Instructions
Step 1
First, prepare all your ingredients. Fresh snails and soft tofu are key to a delicious Doenjang stew. Wash and chop all the vegetables.
Step 2
Gently rinse the prepared snails under running water. Place the snails in a bowl and add 1.5 tablespoons of flour. Rub them vigorously with your hands. This process helps to remove impurities and any potential fishy smell. Continue rubbing until the flour turns grayish.
Step 3
Rinse the snails thoroughly with clean water until the water runs clear, not milky. This ensures a clean and fresh taste for your stew.
Step 4
After rinsing, place the snails in a colander to drain excess water. Properly draining the snails is important for the next cooking steps.
Step 5
Finely chop the green onion. Dice the onion, Korean zucchini, and Korean green chilies into small pieces. Mash the tofu with a fork or potato masher, leaving some texture. Avoid making it too smooth.
Step 6
Heat 2 tablespoons of cooking oil in a pot or deep pan over medium-low heat. Add the chopped green onions and sauté until they become translucent. Then, add the diced onion, Korean zucchini, and green chilies. Stir-fry until the vegetables soften slightly. Add 3 tablespoons of doenjang and stir-fry for about 1-2 minutes, being careful not to burn the paste. Stir-frying the doenjang beforehand enhances its savory flavor.
Step 7
Pour in 300ml of water and bring to a boil over high heat. Once boiling, add the mashed tofu, 1 teaspoon of minced garlic, 1 teaspoon of sugar, and 1 tablespoon of gochugaru. Stir well to combine. Reduce the heat to medium-low and let it simmer gently.
Step 8
When the stew has reduced to about one-third of its original volume, add the prepared snails. Let it simmer for another 2-3 minutes, allowing the snails to absorb the flavors. Turn off the heat when the stew has a rich, slightly saucy consistency. If you have water parsley (minari), wash and chop it to garnish for added freshness. This stew is delicious served over warm rice!
