Chewy Whelk Ssam-bap with Hearty Soybean Paste Stew
Chewy Whelk Ssam-bap with Hearty Soybean Paste Stew
Savor the Satisfying Texture: Whelk Hearty Soybean Paste Stew Ssam-bap (#ChamDreamRiceRecipe)
We’ve made a delicious Whelk Hearty Soybean Paste Stew using canned whelks, easily found even at convenience stores. The tender yet chewy whelks offer a delightful texture, complemented perfectly by the aromatic ssam vegetables. Enjoy the ultimate happiness with a generous bite of this hearty stew atop fluffy white rice, wrapped in a fresh ssam leaf.
For the Ssam-bap- 5 servings of white rice (approx. 3 cups)
- 15 lettuce leaves
- 20 perilla leaves
- 15 pumpkin leaves
- 5 cabbage leaves
For the Hearty Soybean Paste Stew (Gang-doenjang)- 1 can of whelks (discard the liquid)
- 1 shiitake mushroom
- 1 king oyster mushroom
- 1/4 onion
- 1/2 cucumber
- 1 green onion
- 3 cloves of garlic
- 1 Korean green chili pepper
- 1/3 block of firm tofu
- 2 Tbsp red pepper powder (gochugaru)
- 2 Tbsp soybean paste (doenjang)
- 1 Tbsp red pepper paste (gochujang)
- 1/3 Tbsp sugar
- 1 Tbsp sesame oil
- 2 Tbsp perilla seed powder (deulkkae garu)
- 1 cup (180ml) water
- 1 Tbsp cooking oil
- A pinch of toasted sesame seeds
- 1 can of whelks (discard the liquid)
- 1 shiitake mushroom
- 1 king oyster mushroom
- 1/4 onion
- 1/2 cucumber
- 1 green onion
- 3 cloves of garlic
- 1 Korean green chili pepper
- 1/3 block of firm tofu
- 2 Tbsp red pepper powder (gochugaru)
- 2 Tbsp soybean paste (doenjang)
- 1 Tbsp red pepper paste (gochujang)
- 1/3 Tbsp sugar
- 1 Tbsp sesame oil
- 2 Tbsp perilla seed powder (deulkkae garu)
- 1 cup (180ml) water
- 1 Tbsp cooking oil
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
Cook the Rice: Rinse 3 cups (600ml) of rice thoroughly and soak it in water for about 20 minutes. This soaking process ensures the rice becomes soft and sticky. Use a 1:1 ratio of soaked rice to water for cooking to achieve the perfect texture.
Step 2
Steam the Cabbage: Place 5 cabbage leaves in a steamer basket over boiling water. Cover and steam for 8 minutes until tender. Let the steamed cabbage cool slightly before using. Do not rinse it with cold water, as this will prevent it from holding its shape when wrapped.
Step 3
Steam the Perilla and Pumpkin Leaves: Add 20 perilla leaves and 15 pumpkin leaves to the steamer. Cover and steam for 5 minutes. Remove and let them cool. Again, avoid rinsing with cold water to maintain their crispness for ssam.
Step 4
Mince the Mushrooms and Onion: Finely dice 1 shiitake mushroom, 1 king oyster mushroom, and 1/4 onion. These will add a wonderful aroma and sweetness to the stew.
Step 5
Mince the Cucumber, Green Onion, Chili, and Garlic: Discard the seedy core of 1/2 cucumber and finely chop the flesh and skin. Finely mince 1 green onion, 1 Korean green chili pepper, and 3 cloves of garlic. The cucumber adds freshness, and the chili provides a pleasant heat.
Step 6
Prepare the Whelks: Drain the liquid from 1 can of whelks and chop the whelk meat into bite-sized pieces. If you prefer a chewier texture, you can chop them a bit coarser. The whelks contribute a delightful texture and flavor.
Step 7
Mash the Tofu: Use a fork to mash 1/3 block of firm tofu until smooth and free of lumps. Mashed tofu will make the gang-doenjang creamy and help thicken the stew.
Step 8
Sauté Aromatics: Heat 1 Tbsp of cooking oil in a pan over low heat. Add the minced green onion, green chili pepper, and garlic. Sauté gently until fragrant, being careful not to burn them. This step builds the foundation of flavor for the stew.
Step 9
Cook the Whelks: Add the chopped whelks to the pan and stir-fry over medium heat for 1-2 minutes. This helps to remove any raw or fishy smell from the whelks, making them more flavorful.
Step 10
Sauté Vegetables and Seasonings: Add the minced shiitake mushrooms, king oyster mushrooms, and onion to the pan and sauté. Then, stir in 2 Tbsp doenjang, 1 Tbsp gochujang, and 1/3 Tbsp sugar. Continue to cook over medium-low heat for 1-2 minutes, allowing the flavors to meld.
Step 11
Simmer the Stew: Pour in 1 cup (180ml) of water and stir in 2 Tbsp gochugaru, ensuring it dissolves well. Bring the stew to a boil over medium heat, stirring occasionally.
Step 12
Add Tofu and Cucumber, Thicken: Once the ingredients are cooked and the liquid has reduced by about half, add the mashed tofu and chopped cucumber. Continue to simmer until the stew becomes thick and saucy. Stir in 2 Tbsp perilla seed powder. The nutty flavor of perilla seeds enhances the stew beautifully.
Step 13
Finish and Serve: Cook until the stew is thick and rich, resembling the consistency in the photo. Stir in 1 Tbsp of sesame oil. Garnish with toasted sesame seeds if desired. Your delicious Whelk Gang-doenjang is ready!
Step 14
Enjoy Your Ssam: Assemble your ssam-bap by placing a generous spoonful of the Whelk Gang-doenjang onto a piece of white rice, then wrapping it all in a fresh ssam leaf. You can also mix it with rice for a flavorful bowl. It’s a hearty and satisfying meal!
