Hearty & Flavorful Field Snail Doenjang Stew
Hearty & Flavorful Field Snail Doenjang Stew
Nutritious Field Snail Doenjang Stew Recipe
Introducing a rich Doenjang stew made with plenty of fresh field snails and seasonal vegetables. This versatile stew is perfect for mixing with rice or serving alongside fresh wraps. Enjoy making this all-purpose, slightly saucy Doenjang stew that’s also excellent for bibimbap.
Main Ingredients- 200g Prepared Field Snails (blanching and freezing ahead of time is convenient!)
- 2 Medium Potatoes
- 4 Shiitake Mushrooms
- 1/2 Medium Onion
- 1 block Firm Tofu (or regular tofu)
- 1 Large Green Onion (Scallion)
- 1 Korean Chili Pepper (adjust to your spice preference)
Cooking Instructions
Step 1
Briefly blanch the prepared field snails in boiling water. This helps remove any gamey odor, makes them easier to handle later, and allows you to portion and freeze them for convenient use.
Step 2
For a tender texture, dice the potatoes and onion into small 0.5cm cubes. Slice the shiitake mushrooms to a similar size. Finely chop the green onion and Korean chili pepper to add freshness and a hint of spice.
Step 3
Heat a pot or deep pan over medium-low heat and add 2 Tbsp of perilla oil. Add the diced potatoes and sauté until they become slightly translucent and begin to soften.
Step 4
Once the potatoes are partially cooked, add the diced onion and shiitake mushrooms. Continue to sauté until the vegetables soften and release their natural sweetness.
Step 5
Pour 300ml of water into the pot with the sautéed vegetables and bring to a simmer over medium heat. Once boiling, reduce the heat to low and let it cook until the potatoes are completely tender.
Step 6
When the potatoes are fully cooked, add 1.5 Tbsp each of Doenjang, Ssamjang, Gochujang, and Gochugaru. Stir well to dissolve the pastes and let the stew simmer for about 3-5 minutes, allowing the flavors to meld.
Step 7
Mash the block of tofu with your hands or a fork and add it to the pot. Stir in 1 Tbsp of minced garlic. Continue to cook, stirring occasionally, until the tofu is well incorporated into the stew.
Step 8
Finally, add the chopped green onion and Korean chili pepper. Simmer for another few minutes to allow their aromatic flavors to infuse the stew, adding a refreshing kick.
Step 9
Add the blanched field snails to the stew. Simmer until the liquid has reduced to your desired thickness, creating a rich and savory consistency perfect for mixing with rice. Enjoy your delicious Field Snail Doenjang Stew!
