Savory Soybean Powder Ssamjang with River Snails
#Homemade #Ssamjang #CollardGreensWraps #HealthyEating #CopycatRecipe #PyeonstorangeRecipe
Recreate the popular restaurant-style Ssamjang with river snails right in your own kitchen! This dish features the perfect harmony of chewy river snails in a rich Ssamjang and tender collard green wraps. For an extra depth of savory flavor, this recipe uses roasted soybean powder instead of perilla powder, creating a wonderfully thick and delicious Ssamjang. Enjoy a healthy and satisfying meal with this nutty and flavorful Ssamjang served with collard green wraps!
Ssamjang Ingredients- 300g river snail meat
- 2 Tbsp minced garlic
- 2 Tbsp honey
- 3 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 cup broth (200ml)
- 3 Tbsp roasted soybean powder
- 1/2 block tofu (diced small)
- 80g frozen potato (peeled and diced into cubes, then frozen)
- 1 cup mixed frozen vegetables for stew
Cooking Instructions
Step 1
Prepare the river snail meat. Wash it thoroughly.
Step 2
In a pot, combine the river snail meat and the frozen potato cubes. Freezing pre-cut potatoes makes them convenient for various dishes like doenjang jjigae.
Step 3
Add the mixed frozen vegetables intended for stews. Finely chop the vegetables for a softer texture.
Step 4
Add the minced garlic and honey. Honey not only adds sweetness but also enhances the umami of the ingredients.
Step 5
Add the doenjang and stir-fry everything together until well combined. It’s important to sauté the ingredients to allow the doenjang to meld with them.
Step 6
While sautéing, dice the tofu into small cubes. This will add a smooth texture to the Ssamjang.
Step 7
Once the doenjang has softened, add the diced tofu and gochugaru. Gochugaru helps eliminate any gamey flavors and adds a pleasant spiciness, but you can omit it if you prefer less heat.
Step 8
Pour in the broth and bring it to a rolling boil over high heat. Once boiling, reduce the heat to medium and simmer gently for about 10 minutes, until the liquid has reduced and thickened.
Step 9
Finally, stir in the roasted soybean powder. This powder will thicken the Ssamjang and impart a rich, nutty flavor. Stir well until it becomes a thick paste.
Step 10
Your savory and rich Ssamjang with river snails is complete! The combination of tender tofu and chewy river snail meat is absolutely delicious. Enjoy the delightful mix of textures!
Step 11
Now, let’s prepare the collard green wraps. Drain the washed collard greens thoroughly.
Step 12
Blanch the collard green leaves in boiling water very briefly. Be careful not to overcook them, as they can become mushy.
Step 13
Immediately rinse the blanched collard greens under cold water to cool them down. Squeeze out any excess water and spread the leaves flat.
Step 14
Prepare the rice for the wraps. Use warm, cooked rice.
Step 15
Spread the prepared Ssamjang generously across the serving plate. This is the stylish plating method seen at popular restaurants.
Step 16
Shape the warm rice into a ball and then wrap it tightly with a collard green leaf to form a wrap. Roll the rice into a ball and then neatly enclose it with the collard green.
Step 17
Arrange the carefully made collard green wraps attractively on top of the Ssamjang.
Step 18
Your savory collard green wraps with Ssamjang are beautifully presented and ready to be enjoyed! Scoop a generous amount of Ssamjang with the rice wrap for a perfect bite. It’s not overly salty and has a wonderfully savory taste, so feel free to indulge!
