Chewy River Snail Gangdoenjang: A Savory Soybean Paste Stew
Chewy River Snail Gangdoenjang: A Savory Soybean Paste Stew
Perfect Harmony of Savory Home-Style Doenjang and Chewy River Snails! For Gangdoenjang Bibimbap & Ssambap.
I made ssam-bap (rice wraps) for my family using a deeply simmered, savory gangdoenjang with chewy river snails, and they absolutely loved it! Their praise inspired me to share this recipe with you. It’s a simple yet incredibly delicious dish: just chop all the ingredients finely and simmer. Enjoy this wonderfully satisfying gangdoenjang that will make you want to finish your rice bowl in no time!
Main Ingredients- Chewy river snails 50g
- Sweet onion 1/4
- Aromatic green onion 1 stalk
- Crisp radish 10g
- Tender zucchini 1/4
- Savory mushrooms 10g
- Spicy Cheongyang chili pepper 1
Seasoning Ingredients- Savory home-style doenjang (soybean paste) 1 Tbsp
- Mirin (for tenderizing and reducing odor) 1 Tbsp
- Fragrant minced garlic 1 Tbsp
- Gochugaru (Korean chili flakes) for umami 1 Tbsp
- Sugar for a hint of sweetness 1 tsp
- Anchovy powder for depth 1 Tbsp (If unavailable, microwave dried anchovies for 1 min and crush them)
- Soy sauce for extra savory notes 1 Tbsp
- Water 1 cup
- Savory home-style doenjang (soybean paste) 1 Tbsp
- Mirin (for tenderizing and reducing odor) 1 Tbsp
- Fragrant minced garlic 1 Tbsp
- Gochugaru (Korean chili flakes) for umami 1 Tbsp
- Sugar for a hint of sweetness 1 tsp
- Anchovy powder for depth 1 Tbsp (If unavailable, microwave dried anchovies for 1 min and crush them)
- Soy sauce for extra savory notes 1 Tbsp
- Water 1 cup
Cooking Instructions
Step 1
First, thoroughly wash all the vegetables you’ll be using and pat them dry. Have them ready for the next step.
Step 2
Rinse the river snails under running water. Finely mince all the prepared vegetables and river snails using a knife or a food processor. Finely minced ingredients will absorb the flavors better, making the dish even more delicious.
Step 3
Prepare a ttukbaegi (earthenware pot). Add all the vegetables except for the zucchini, mushrooms, and river snails. Also add the home-style doenjang and anchovy powder. (If you don’t have anchovy powder, you can microwave dried anchovies for about 1 minute until crispy, then crush them to add a deep umami flavor.)
Step 4
Mix the ingredients in the ttukbaegi thoroughly to ensure they are well combined. At this stage, add all the remaining seasoning ingredients along with the doenjang: mirin, minced garlic, gochugaru, sugar, and soy sauce. Mix everything well.
Step 5
Pour in the measured 1 cup of water. Stir once more to distribute the ingredients evenly after adding the water. Then, turn on the gas stove to begin cooking.
Step 6
Start by boiling over high heat (gang-bul). Once the stew comes to a rolling boil, reduce the heat to low (yak-bul) and let it simmer gently. Simmering slowly allows the flavors to deepen.
Step 7
As the gangdoenjang simmers and releases a wonderful aroma, add the prepared chewy river snails. River snails can become tough if overcooked, so add them at the appropriate time.
Step 8
After adding the river snails, bring the stew back to a boil over high heat. Boiling over high heat helps the ingredients meld together quickly and effectively.
Step 9
Next, add the zucchini and mushrooms, along with the other pre-prepared vegetables. Adjust the heat to medium-low (jungyak-bul) and let it simmer gently until the vegetables are tender. This simmering process allows the vegetables to cook through and soften.
Step 10
During the simmering process, skim off any foam that rises to the surface. This step helps to ensure a clean and refined taste. Small efforts like this can significantly enhance the overall flavor profile.
Step 11
Continue to simmer over medium-low heat until the liquid reduces to a desirable, slightly thick consistency. Be sure to stir occasionally to prevent the gangdoenjang from sticking to the bottom of the pot. Slow simmering is key to developing a rich flavor.
Step 12
Your delicious gangdoenjang is ready when all the ingredients are tender and the sauce has reached a pleasant, slightly reduced consistency. Be careful not to over-reduce the sauce, as it can become too thick and bitter; turn off the heat while there is still a little liquid remaining. This perfectly cooked gangdoenjang is wonderful served over warm rice as bibimbap, or wrapped in fresh lettuce leaves as ssam-bap. Enjoy a delightful meal with this exceptional gangdoenjang, a true culinary gem! For more recipe ideas, visit my Instagram @happy_oneul.
