Refreshing and Tangy River Snail (Daseulgi) Salad
A Delicious River Snail Salad Known for Supporting Liver Health!
These river snails, or ‘Daseulgi’, were gathered during a family outing last fall. After boiling and cleaning them, I froze the meat and today I’m thawing it to make a wonderfully tangy and sweet salad. This recipe brings together the unique texture of river snails with fresh vegetables for a delightful side dish that will awaken your appetite.
Main Ingredients- 1 cup cooked river snail meat (shelled and prepared)
- 1/4 onion (thinly sliced)
- 1/3 carrot (thinly julienned)
- 2 green chilies (thinly sliced diagonally)
- 1 lettuce leaf (torn or chopped into bite-sized pieces)
Seasoning Ingredients- 1 Tbsp gochujang (Korean chili paste – mild type recommended for a smoother flavor)
- 2 Tbsp fine gochugaru (Korean chili flakes – for color and a gentle heat)
- 1 Tbsp soy sauce (for a deep umami flavor)
- 2 Tbsp vinegar (the key to its tangy taste!)
- 2 Tbsp maesilcheong (green plum syrup – for subtle sweetness and aroma)
- 1 Tbsp cooking wine (to remove any gaminess and enhance flavor)
- 1 Tbsp minced garlic (for foundational flavor)
- 1 Tbsp toasted sesame seeds (for a burst of nuttiness!)
- 1 Tbsp tuna extract or fish sauce (to further elevate the savory notes)
- Pinch of black pepper (for a hint of spice)
- 1 Tbsp perilla oil (for the finishing touch of nutty aroma)
- 1 Tbsp gochujang (Korean chili paste – mild type recommended for a smoother flavor)
- 2 Tbsp fine gochugaru (Korean chili flakes – for color and a gentle heat)
- 1 Tbsp soy sauce (for a deep umami flavor)
- 2 Tbsp vinegar (the key to its tangy taste!)
- 2 Tbsp maesilcheong (green plum syrup – for subtle sweetness and aroma)
- 1 Tbsp cooking wine (to remove any gaminess and enhance flavor)
- 1 Tbsp minced garlic (for foundational flavor)
- 1 Tbsp toasted sesame seeds (for a burst of nuttiness!)
- 1 Tbsp tuna extract or fish sauce (to further elevate the savory notes)
- Pinch of black pepper (for a hint of spice)
- 1 Tbsp perilla oil (for the finishing touch of nutty aroma)
Cooking Instructions
Step 1
First, ensure any excess water is drained from the cooked river snail meat by placing it in a colander. It’s important to remove excess moisture so the salad doesn’t become watery and lose its flavor.
Step 2
Wash the green chilies thoroughly and slice them diagonally into thin pieces. Prepare the lettuce by tearing or chopping it into bite-sized pieces for easy eating.
Step 3
Peel the onion and slice it thinly. Then, julienne it finely using a knife or mandoline. Similarly, peel and finely julienne the carrot. This ensures a pleasant texture and adds a vibrant color to the dish.
Step 4
In a large mixing bowl, combine the prepared river snail meat with the thinly sliced onion, julienned carrot, sliced green chilies, and prepared lettuce. Add all the prepared seasoning ingredients (gochujang, gochugaru, soy sauce, vinegar, maesilcheong, cooking wine, minced garlic, sesame seeds, tuna extract, and pepper). Drizzle with perilla oil as the final touch. Gently toss everything together with your hands until the ingredients are well coated with the dressing. Be careful not to overmix, as this can make the river snails mushy. Your delicious River Snail Salad is now ready!
