Baek Jong-won’s Escargot Ssamjang: The Secret to Deep, Rich Flavor
Homemade Ssamjang Packed with Escargot, Delicious Even Without Meat: A Recipe from ‘House Cook Baek’
We’ve recreated Baek Jong-won’s escargot ssamjang recipe, featured alongside ‘Bulthan Bulgogi’ on ‘Chef & My Fridge 2’ at the Arisu Water Purification Center. The aromatic escargot, various vegetables, and the nutty crunch of walnuts make it an absolute delight with fresh lettuce wraps! This ssamjang is a ‘rice thief’ that you can easily enjoy at home.
Main Ingredients
- 80g Boiled escargot meat
- 2 fresh shiitake mushrooms (small, approx. 25g)
- 1 Cheongyang chili pepper (approx. 13g)
- 32g Onion
- 17g Green onion
- 12g Walnuts
Cooking Instructions
Step 1
First, prepare the escargot meat. Place the escargot meat in a bowl and gently stir with your hands while rinsing it with clean water about 3 times. This is a crucial step to remove any earthy smell characteristic of escargot.
Step 2
After washing, soak the escargot meat in cold water while you prepare the other ingredients. (Tip: While escargot was sometimes washed with flour in the past, soaking it in water and then draining, as Chef Baek Jong-won does, results in a clean flavor without any earthy notes.)
Step 3
Gently wipe any dirt off the shiitake mushrooms with a paper towel. Separate the stems from the caps and finely chop them. Finely chop the Cheongyang chili pepper as well. (Tip: If using dried shiitake mushrooms, soak them thoroughly in water before chopping for enhanced flavor.)
Step 4
Finely chop the green onion for its fresh aroma, and finely dice the onion to bring out its sweetness.
Step 5
While Chef Baek Jong-won’s recipe uses pumpkin seeds, I’ve opted for walnuts to add a rich nuttiness. Finely chopped walnuts provide a delightful texture and savory aroma.
Step 6
Drain the escargot meat thoroughly after soaking it in cold water. Ensuring it’s well-drained prevents the ingredients from clumping together when stir-fried, leading to a better texture.
Step 7
In a wide frying pan, add the finely chopped onion, shiitake mushrooms, and green onion.
Step 8
Add 2 tablespoons of olive oil, 0.5 tablespoon of minced garlic, the drained escargot meat, and the finely chopped walnuts.
Step 9
Stir-fry over medium heat, continuously stirring with a spatula. It’s important to sauté until the vegetables soften and the escargot meat is cooked through, releasing a delicious aroma. (Tip: As the vegetables release their moisture, the escargot meat will cook naturally.)
Step 10
Once the vegetables have softened, add 7 tablespoons of commercial ssamjang and the finely chopped Cheongyang chili pepper. Adjust the amount of chili pepper to your preference.
Step 11
Stir and fry to ensure the ssamjang and all ingredients are evenly combined. Sauté until the flavors meld into the ssamjang, then turn off the heat.
Step 12
With the heat turned off, add 1 tablespoon of sesame oil and mix well. (Tip: Since ssamjang can be quite salty, taste it. If it’s too salty for your liking, you can add about 2-3 tablespoons of water and stir-fry briefly before turning off the heat. Adjusting the saltiness based on the ssamjang brand and your personal taste is key.)
Step 13
Finally, sprinkle with sesame seeds for a beautiful garnish and a nutty finish. Your Baek Jong-won style escargot ssamjang is now complete! Enjoy it with fresh lettuce wraps.
