Hearty and Delicious River Snail Ssamjang Recipe
Hearty and Delicious River Snail Ssamjang Recipe
Boost your health this Chobok with River Snail Ssamjang and Cabbage Wraps
Let’s make a delicious River Snail Ssamjang to enjoy with cabbage wraps. It’s a perfect dish to pair with blanched cabbage for a flavorful and healthy meal.
Ssamjang Ingredients- 1 cup boiled river snails
- 2 cups onion (finely chopped)
- 1/2 cup carrot (finely chopped)
- 1 cup potato (finely chopped)
- 2 Tbsp all-purpose flour
- 2 Tbsp cooking oil
- 2 Tbsp doenjang (soybean paste)
- 3 Tbsp gochujang (chili paste)
- 1 Tbsp minced garlic (generous amount)
- 1 Tbsp perilla oil
- 1 Tbsp gochugaru (chili powder, optional for extra spice)
Cooking Instructions
Step 1
First, prepare the vegetables for the ssamjang. Finely chop the onion, carrot, and potato. If you chop the potato and immediately soak it in cold water, it prevents browning and removes starch, making the ssamjang texture even smoother.
Step 2
Thoroughly clean the boiled river snails. Add 2 tablespoons of all-purpose flour to cold water and wash the snails vigorously. Rinsing them multiple times in cold water is crucial to remove any earthy smell or impurities, ensuring a clean taste.
Step 3
This meticulous cleaning process effectively eliminates any gamey odor from the river snails, resulting in a cleaner and more delicious ssamjang. If you have leftover cleaned snails, portion them into zipper bags and freeze them for convenient use later.
Step 4
Now, let’s start making the delicious ssamjang! Heat 2 tablespoons of cooking oil in a pan over medium heat.
Step 5
Add the 2 cups of finely chopped onion to the preheated pan and sauté until translucent. Sautéing the onions sufficiently will bring out their sweetness, enhancing the flavor of the ssamjang.
Step 6
Once the onions are somewhat softened, add 1 tablespoon of minced garlic (a generous amount) and stir-fry together to release its aroma.
Step 7
Continue to stir-fry over medium-low heat until the aromas of onion and garlic meld together. Be careful not to burn them.
Step 8
Now, add the prepared vegetables and stir-fry. Add the 1/2 cup of carrot, 1 cup of potato, and 1 cup of the cleaned river snails in order. From this point, adjust the heat to medium and stir-fry until all ingredients are well combined.
Step 9
Once the vegetables and river snails are partially cooked, add 2 tablespoons of doenjang (soybean paste) and stir-fry together. Adding and sautéing the doenjang allows the flavors to penetrate the ingredients, creating a deeper taste.
Step 10
Next, add 3 tablespoons of gochujang (chili paste) and stir-fry until well mixed. The spiciness of the gochujang and the savory depth of the doenjang will form the delicious base flavor of the ssamjang.
Step 11
If you prefer a spicier taste, add 1 tablespoon of gochugaru (chili powder). You can adjust the amount according to your preference.
Step 12
Finally, drizzle in 1 tablespoon of perilla oil for a nutty aroma, then reduce the heat to low and let it simmer gently until the ingredients are well blended. This process allows excess moisture to evaporate, creating a thick consistency for the ssamjang.
Step 13
Once the ssamjang has thickened sufficiently, turn off the heat. Sprinkle sesame seeds on top if desired, and your delicious River Snail Ssamjang is complete! Enjoy it mixed with freshly cooked rice or as a wrap with fresh vegetables.
Step 14
Now, let’s prepare the steamed cabbage to serve with the ssamjang. First, cut off the tough, thick core of the cabbage. This will make it easier to separate the leaves individually.
Step 15
Carefully separate the cabbage leaves one by one, then rinse them thoroughly under running water. Ensure they are washed meticulously to remove any dirt or dust.
Step 16
Add water to a steamer pot and bring it to a boil. Once boiling, place the washed cabbage leaves in a steamer basket. Cover and steam for about 5 to 10 minutes. The steaming time may vary depending on the thickness and size of the cabbage leaves. The key is to steam them until they are tender and can be easily folded.
Step 17
Steamed cabbage is delicious served warm. If you have any leftover steamed cabbage, let it cool completely, then store it in an airtight container or zipper bag in the refrigerator. It will stay fresh for about 2-3 days.
