Chewy Snail Jang Ssambap: A Healthy and Delicious Meal
Chewy Snail Jang Ssambap: A Healthy and Delicious Meal
Make Delicious Snail Jang Ssambap: Perfect for When You’re Lacking Appetite!
Craving a healthy and satisfying meal with fresh leafy greens? You’re not alone! I was in the mood for some wholesome snail ssam-bap, so I whipped up this recipe. It’s packed with nutritious ingredients and offers a delightful texture. Enjoy this savory and healthy dish that’s perfect for a light yet filling meal.
Main Ingredients- Boiled river snail meat: 2 handfuls (prepared)
- 1/3 Zucchini
- 1/2 block Tofu
- 1/2 Onion
- 2 Cheongyang peppers (Korean chili peppers)
- 1 handful Green onion
- 3 Shiitake mushrooms
Snail Jang Seasoning- 2 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Salt (or soy sauce, adjust to taste)
- 3 Tbsp Perilla oil (Deulgireum)
- 4 Tbsp Doenjang (Korean soybean paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Salt (or soy sauce, adjust to taste)
- 3 Tbsp Perilla oil (Deulgireum)
- 4 Tbsp Doenjang (Korean soybean paste)
Cooking Instructions
Step 1
First, rinse the river snail meat thoroughly under running water to remove any impurities. Blanch it in boiling water for about 1 minute, then drain well. This step helps to remove any gamey odor and ensures a chewy texture.
Step 2
Finely mince the 2 Cheongyang peppers. Chop the handful of green onion into bite-sized pieces. Dice the 1/3 zucchini, 1/2 onion, and 3 shiitake mushrooms into small, uniform cubes.
Step 3
Mash the 1/2 block of tofu until smooth using a fork or spoon. You don’t need to press out all the water from the tofu.
Step 4
Heat 3 tablespoons of perilla oil in a pan over medium-low heat. The nutty aroma of the perilla oil will enhance the flavor of the dish.
Step 5
Once the oil is warm, add the diced zucchini, onion, and shiitake mushrooms (everything except the Cheongyang peppers and green onion) to the pan. Sauté until the vegetables become translucent.
Step 6
When the zucchini starts to turn translucent, add about 1 bowl (approx. 200ml) of water to the pan. This will form the base of the Ssam Jang sauce as it simmers.
Step 7
Bring the mixture to a boil, then add 4 tablespoons of Doenjang and 2 tablespoons of Gochugaru. Stir well to dissolve the pastes and flakes, ensuring there are no lumps. Continue to boil over medium heat, stirring occasionally, until the sauce thickens.
Step 8
Once the Ssam Jang is bubbling and has thickened, add the blanched river snail meat, chopped green onion, and minced Cheongyang peppers. Stir everything together to combine.
Step 9
Add the mashed tofu to the pan and stir to incorporate it evenly. Cook for a few more minutes, stirring occasionally. Taste the Ssam Jang and adjust seasoning by adding more salt or soy sauce if needed. The tofu will add a creamy texture and richness.
Step 10
I added 1/2 tablespoon of salt to reach the desired flavor. Continue to simmer for about 5 minutes after adding the tofu, stirring gently. Your delicious Snail Jang Ssambap filling is now ready! The chewy texture of the snail meat and the savory Ssam Jang are truly delightful. Serve generously over warm rice with fresh leafy greens for a wholesome meal.
