Chewy Snail Ssamjang (Dipping Sauce)
Making Delicious Snail Ssamjang – The Perfect Match for Fresh Vegetable Wraps
I was so delighted to see fresh snails at the Korean grocery store after so long and bought a pack as the price was reasonable! As the weather gets cooler, steamed fresh vegetables, along with this ssamjang, make for an incredibly satisfying meal that will have you reaching for more rice. Snails are a fantastic ingredient that pairs wonderfully with doenjang (soybean paste), making them ideal for ssamjang. So, I prepared this for you! When you wrap warm rice and the chewy snail ssamjang in crisp lettuce leaves, it’s so delicious that you won’t even miss having meat on the side. For those in my family who love a spicy kick, I’ve added chili peppers and ground pork for a rich, meaty flavor.
Ssamjang Ingredients
- 1 cup cooked snail meat (about 200g)
- 100g ground pork
- 4 Tbsp Doenjang (Korean soybean paste)
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 220ml anchovy-kelp broth (or rice water)
- 1-2 spicy green chilies, minced
- 1/4 onion, finely chopped
- 1/4 zucchini, finely chopped
- 1/4 white part of leek, finely chopped
- 1 shiitake mushroom, finely chopped
- 2 Tbsp perilla oil (deulgireum)
- Sesame seeds, for garnish
- Assorted leafy vegetables for wrapping (e.g., cabbage, chard)
- Cooked rice, for serving
Cooking Instructions
Step 1
First, prepare the vegetables that will define the flavor of your ssamjang. Finely chop the onion, zucchini, and shiitake mushrooms using a knife or food processor. Chop the white part of the leek into small pieces. Mince the spicy green chilies after removing the seeds. Chopping the ingredients finely makes the ssamjang much smoother and more delicious.
Step 2
Heat 1 Tbsp of perilla oil in a pan over medium-low heat. Add the chopped onion and minced garlic, and sauté until fragrant. Once the onion becomes translucent, add the ground pork. Break up the meat with your spoon and stir-fry until it’s no longer pink. It’s important to cook the pork thoroughly until the surface turns white.
Step 3
Once the pork is mostly cooked, add the finely chopped shiitake mushrooms and stir-fry together. The subtle aroma released by the shiitake mushrooms will blend with the pork, enhancing the overall flavor.
Step 4
Now, it’s time to flavor the ssamjang. To the sautéed mixture, add 4 Tbsp doenjang, 2 Tbsp gochujang, and the minced spicy green chilies. Add another 1 Tbsp of perilla oil. Stir everything together and cook over medium-low heat for 2-3 minutes, allowing the flavors to meld. Be careful not to burn the ingredients, as this can result in a bitter taste.
Step 5
Pour in the prepared 220ml of broth made from anchovies, kelp, and dried pollack. If you don’t have this broth, rice water works well too. Stir well after adding the liquid; this helps to achieve the right consistency for the ssamjang and allows the ingredients to cook gently.
Step 6
Once the mixture begins to simmer gently over medium-low heat, add 1 Tbsp of sugar to introduce sweetness. Finally, add the cooked snail meat and the pre-chopped zucchini and leeks. Snails can become tough if overcooked, so adding them at the end and simmering briefly is best.
Step 7
Continue to simmer for another 5 to 7 minutes, allowing the ssamjang to thicken and the flavors to fully meld. Just before turning off the heat, sprinkle in sesame seeds for a nutty aroma, and your delicious snail ssamjang is ready! Taste and adjust the seasoning as needed: add more doenjang if it’s too bland, more sugar for sweetness, or more gochujang for extra spice. Serve with warm rice and fresh leafy vegetables for wrapping. Enjoy your meal!
