Spicy Stir-fried Snails and Bean Sprouts
Elevate your family gatherings beyond the usual snail salad! Try this delightful stir-fry featuring crunchy bean sprouts and tender snails for a refreshing change.
Don’t let that can of snails languish in your pantry! This recipe transforms them into a delicious stir-fry with humble bean sprouts, creating a surprisingly flavorful dish that was a hit at our family gathering. It’s a fantastic way to use up ingredients and impress your loved ones.
Main Ingredients
- 1 can (300g) Canned Snails
- 100g Fresh Bean Sprouts
- 1/4 Onion
Seasoning Sauce
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Mirin (or rice wine)
- 1 Tbsp Minced Garlic
- 0.3 Tbsp Sugar (adjust to taste)
- 1 Tbsp Toasted Sesame Seeds
- 0.5 Tbsp Cheongju (or rice wine)
- 1.5 Tbsp Soy Sauce
- 1 Tbsp Sesame Oil
- A pinch of Black Pepper
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Mirin (or rice wine)
- 1 Tbsp Minced Garlic
- 0.3 Tbsp Sugar (adjust to taste)
- 1 Tbsp Toasted Sesame Seeds
- 0.5 Tbsp Cheongju (or rice wine)
- 1.5 Tbsp Soy Sauce
- 1 Tbsp Sesame Oil
- A pinch of Black Pepper
Cooking Instructions
Step 1
First, prepare the main ingredients. Drain the canned snails thoroughly, discarding the liquid. Wash the bean sprouts under cold running water. Thinly slice the 1/4 onion. (Optional: For added color and flavor, thinly slice 1/6 of a bell pepper.)
Step 2
Next, create the flavorful seasoning sauce for your snail and bean sprout stir-fry. In a bowl, combine 1 Tbsp gochujang, 1 Tbsp mirin, 1 Tbsp minced garlic, 0.3 Tbsp sugar, 1 Tbsp toasted sesame seeds, 0.5 Tbsp cheongju, 1.5 Tbsp soy sauce, 1 Tbsp sesame oil, and a pinch of black pepper. Mix well until all ingredients are evenly incorporated.
Step 3
Heat a lightly oiled pan over medium heat. Add the sliced onion (and bell pepper, if using) and stir-fry until they become slightly translucent and fragrant.
Step 4
Once the onions are softened, add the drained canned snails to the pan and continue to stir-fry with the onions.
Step 5
Now, pour the prepared seasoning sauce over the snails and onions in the pan.
Step 6
Stir-fry for about 2-3 minutes over medium heat, ensuring the sauce coats the snails and onions evenly. Be careful not to burn the sauce.
Step 7
Add the washed bean sprouts to the pan.
Step 8
Continue to stir-fry for another 2-3 minutes, or until the bean sprouts are tender-crisp and well-coated with the sauce. It’s important not to overcook the bean sprouts, as they will lose their satisfying crunch.
Step 9
Finally, add 1 Tbsp of minced green onion (or scallions) and stir-fry briefly to enhance the aroma.
Step 10
Stir everything together to ensure it’s well combined. Turn off the heat and sprinkle with a little extra toasted sesame seeds for garnish.
Step 11
Your delicious and glossy stir-fried snails and bean sprouts are ready! It looks as tempting as it tastes.
Step 12
The beauty of this dish is its simplicity, using readily available ingredients to create a fantastic flavor reminiscent of more complex seafood stews like ‘Agujjim’ or ‘Haemuljjim’. The combination of chewy snails and crisp bean sprouts is incredibly satisfying. You might even want to stir-fry some rice in the leftover sauce – it’s truly delicious!
