Refreshing and Savory River Snail Doenjang Jjigae
When You Have No Appetite! A Bowl of Rice with Deep and Refreshing River Snail Doenjang Stew~ 🍚
Many people are suffering from indigestion while staying home due to the current situation, right? In such times, a warm Doenjang Jjigae, perfect for mixing with rice, is the best! Especially, Doenjang Jjigae with plenty of fresh river snails is wonderful, as the savory taste of Doenjang and the refreshing umami of river snails harmonize to make your stomach feel comfortable and refreshed. Experience the magical taste that clears your stomach as if you’ve taken a digestive aid!
Stew Ingredients- 1 bowl of prepared river snails
- 1/2 zucchini
- 1/2 block of firm tofu
- 1 liter of anchovy-kelp broth (or rice water)
- 5-6 dried anchovies for broth
- 1 piece of dried kelp (optional)
Seasoning and Aromatics- 2 Tbsp Doenjang (fermented soybean paste) (homemade or store-bought)
- 2 tsp fine gochugaru (Korean chili powder)
- 1/2 Tbsp minced garlic
- 1/2 stalk of green onion
- 1 chili pepper (preferably Korean green chili)
- 1 red chili pepper
- 2 Tbsp Doenjang (fermented soybean paste) (homemade or store-bought)
- 2 tsp fine gochugaru (Korean chili powder)
- 1/2 Tbsp minced garlic
- 1/2 stalk of green onion
- 1 chili pepper (preferably Korean green chili)
- 1 red chili pepper
Cooking Instructions
Step 1
For a clean taste, briefly soak the fresh river snails in lightly salted water to purge any impurities. Drain them in a colander and set aside.
Step 2
Prepare a savory anchovy-kelp broth. In a pot, combine 1 liter of water, dried anchovies, and kelp. Bring to a boil, then remove the kelp. Continue to simmer over medium-low heat for about 10 minutes to create a rich broth. (You can also use rice water. If not using rice water, adding half a potato, thinly sliced, can enhance the savory flavor of the broth.)
Step 3
Once the broth is boiling, add the zucchini cut into cubes. Dissolve 2 tablespoons of Doenjang and 2 teaspoons of fine gochugaru, stirring well to prevent lumps.
Step 4
When the zucchini starts to turn translucent, add 1/2 tablespoon of minced garlic and the prepared river snails. Let it simmer vigorously over medium-low heat for about 10 minutes. The river snails will release their savory flavor, making the broth even more refreshing.
Step 5
Add the tofu cut into large cubes, chopped green onion, and diagonally sliced chili peppers (green and red). Continue to cook just until the tofu is heated through and the peppers are slightly tender. Your delicious River Snail Doenjang Jjigae is complete! Taste and adjust seasoning with salt or soup soy sauce if needed.
