Chewy Mystery Snails Jangjorim: The Ultimate Rice Thief!
Chewy Mystery Snails Jangjorim: The Ultimate Rice Thief!
How to Make Delicious Mystery Snail Jangjorim (Fermented Soybean Paste Stew)
The chewy texture of the mystery snails makes this dish incredibly satisfying to eat with rice, but when paired with meat and fresh lettuce wraps, it becomes an absolute rice thief! This is a dish I occasionally make because it offers a wonderfully different flavor profile compared to regular ssamjang. Give it a try, and experience a delightful new taste!
✨ Key Ingredients for Mystery Snail Jangjorim- Chewy mystery snails 124g (use fresh ones for the best flavor)
- Savory fermented soybean paste (doenjang) 2 tablespoons
- Umami-rich red pepper paste (gochujang) 1 tablespoon
- Mushrooms for texture: King oyster mushrooms 25g
- Sweetness from onions: Onion 54g
- Freshness from zucchini: Zucchini 62g
- Pungency and freshness: Scallions (green onions) 11g
- Spicy kick: Korean green chili pepper (cheongyang) 1
- Color and aroma: Red chili pepper 1
- Aromatic boost: Minced garlic 0.5 tablespoon
- Sweetness balance: Sugar 0.3 tablespoon (adjust to your taste)
- Richness and flavor: Perilla oil (deulgireum) 2 tablespoons
- Deep flavor base: Broth 100ml (anchovy-kelp broth recommended)
- Odor removal: Soju 40ml
🍽️ Thoroughly Cleaning the Mystery Snails- Flour 1-2 tablespoons (to remove slimy residue)
- Flour 1-2 tablespoons (to remove slimy residue)
Cooking Instructions
Step 1
First, properly cleaning the mystery snails is crucial! Place the snails in a large bowl and add 2 tablespoons of flour. Gently rub the snails with your hands. The flour will absorb and remove the slimy residue and impurities from their surface.
Step 2
After rubbing with flour, rinse the snails thoroughly under cold running water several times until the water runs clear. This ensures you get to enjoy the chewy and clean texture of the snails.
Step 3
To eliminate any potential fishy smell from the snails, soak the cleaned snails in about 30ml of soju for a short while. This step ensures a cleaner flavor without any unpleasant odors.
Step 4
Now, let’s prepare the vegetables for the jangjorim. Finely chop the king oyster mushrooms, zucchini, and onion into bite-sized pieces. Finely chop the scallions as well. Seed the cheongyang and red chili peppers and mince them.
Step 5
Heat a lightly seasoned pan and add 2 tablespoons of perilla oil. Add the minced garlic and chopped scallions. Sauté over medium heat until fragrant, allowing the aroma of the scallions and garlic to fully develop.
Step 6
Once the scallion and garlic aroma intensifies, add the chopped king oyster mushrooms, onion, and zucchini. Stir-fry for about 1 minute, just enough to slightly soften them while retaining their crispness. This is key to preserving their texture.
Step 7
Now, let’s make the jangjorim. To the sautéed vegetables, add 2 tablespoons of doenjang and 1 tablespoon of gochujang. Stir well over very low heat until there are no lumps and everything is evenly combined. Be careful not to scorch it.
Step 8
Once the doenjang and gochujang are dissolved, pour in 100ml of anchovy-kelp broth for a deep, rich flavor. Stir with a spatula to combine all the ingredients.
Step 9
Add the minced cheongyang chili pepper for a spicy kick and 0.3 tablespoon of sugar for a subtle sweetness. (I forgot the red chili pepper and added it later; it’s best to add it from the beginning with the cheongyang pepper!) Stir and simmer over low heat.
Step 10
When the jangjorim starts to bubble, add the prepared mystery snails and adjust the heat to medium. Let it simmer until the liquid has reduced to your desired consistency. This process allows the chewy texture and flavor of the snails to meld beautifully with the jangjorim.
Step 11
Finally, it’s time to taste and adjust the seasoning. If it’s too salty, add a little more broth and simmer to adjust. If it’s too bland, simmer over low heat until it reaches your desired thickness. Your delicious Mystery Snail Jangjorim is ready!
Step 12
This mystery snail jangjorim is delicious right away, but if you can’t finish it all at once, store it in an airtight container in the refrigerator. You can scoop out portions to enjoy with rice or with lettuce wraps whenever you like, for a delightful meal anytime!
