Savory Snail Soybean Paste Bibimbap
Master Your Home Cooking! Snail Soybean Paste Bibimbap with Pan-Fried Shiitake Mushrooms Recipe
Tired of bland meals? This magical bibimbap will have you finishing a bowl of rice in no time! We present a healthy and delicious bibimbap recipe featuring savory snails and fragrant shiitake mushrooms. The satisfying chew of the snails, the tender shiitake, and the creamy tofu create a rich, stew-like soybean paste base that’s perfect for mixing into rice. It’s pure bliss!
Base Ingredients
- 2 bowls of warm cooked rice
Fragrant Pan-Fried Shiitake Mushrooms
- 5 fresh shiitake mushrooms (trim stems, slice thinly)
- 1 tsp minced garlic
- 1 Tbsp soy sauce
- 1 tsp sugar
- 1 tsp mirin (or cooking sake)
- 1 tsp sesame oil
- 1 tsp chopped green onion
- 1 Tbsp cooking oil
Savory Snail Soybean Paste Stew
- 50g cleaned snail meat
- 1/2 block soft tofu (crumbled or diced)
- 2 Tbsp soybean paste (doenjang)
- 1 cup anchovy-kelp broth or water
- 1 tsp minced garlic
- Sesame seeds (for garnish and nutty flavor)
- 1 tsp sesame oil
- 5 fresh shiitake mushrooms (trim stems, slice thinly)
- 1 tsp minced garlic
- 1 Tbsp soy sauce
- 1 tsp sugar
- 1 tsp mirin (or cooking sake)
- 1 tsp sesame oil
- 1 tsp chopped green onion
- 1 Tbsp cooking oil
Savory Snail Soybean Paste Stew
- 50g cleaned snail meat
- 1/2 block soft tofu (crumbled or diced)
- 2 Tbsp soybean paste (doenjang)
- 1 cup anchovy-kelp broth or water
- 1 tsp minced garlic
- Sesame seeds (for garnish and nutty flavor)
- 1 tsp sesame oil
Cooking Instructions
Step 1
First, let’s make the fragrant pan-fried shiitake mushrooms. In a bowl, combine the sliced shiitake mushrooms with minced garlic, chopped green onion, 1 tsp sugar, 1 tsp mirin, 1 Tbsp soy sauce, and 1 tsp sesame oil. Gently mix with your hands to ensure the seasonings are well distributed. Heat 1 Tbsp of cooking oil in a pan over medium-low heat, and add the seasoned mushrooms. Stir-fry, stirring occasionally to prevent burning, until the mushrooms soften and release their fragrant aroma. Once cooked, remove from heat and set aside.
Step 2
Next, prepare the broth for the snail soybean paste stew. In a pot, combine 1 cup (200ml) of water and 1-2 pieces of dried kelp. Bring to a boil over medium heat. Once boiling, remove the kelp to prevent a bitter taste. You now have a clear, flavorful kelp broth.
Step 3
Now, let’s cook the savory snail soybean paste stew. Place the cleaned snail meat (about 50g) into a ttukbaegi (Korean earthenware pot) or a regular pot. Using fresh snails will add a wonderful depth of flavor.
Step 4
Add the tofu, which you can either crumble with your hands for a softer texture or dice into small cubes, to the pot with the snails. The tofu will make the stew creamier and more filling.
Step 5
Pour in the prepared kelp broth (1 cup) and add the soybean paste (2 Tbsp). You can strain the soybean paste through a sieve to ensure a smooth consistency, or simply stir it well into the broth. Bring the stew to a boil over high heat, then reduce the heat to medium-low and let it simmer until the ingredients are well cooked.
Step 6
Once the stew is bubbling gently, stir in 1 tsp of minced garlic. Reduce the heat to low. Finish by adding 1 tsp of sesame oil and a sprinkle of sesame seeds for extra nutty flavor. Let it simmer for another minute. Taste the stew and adjust seasoning if needed by adding a little more soybean paste.
Step 7
Serve the warm rice in bowls (2 bowls). Generously top the rice with the fragrant pan-fried shiitake mushrooms you prepared earlier. The colors will make the dish visually appealing too.
Step 8
Finally, ladle the freshly cooked, savory snail soybean paste stew over the rice and mushrooms. Mix everything together with a spoon – the rice, the rich stew, and the mushrooms – and enjoy! This is the perfect, appetite-whetting meal.
