Hearty and Spicy River Snail Soybean Paste Stew (Ureong Doenjang Jjigae)
Hearty and Spicy River Snail Soybean Paste Stew (Ureong Doenjang Jjigae)
How to Make Rich and Flavorful River Snail Soybean Paste Stew: A Delicious Recipe
As the autumn leaves paint the mountains outside my living room window, I find myself drawn to the kitchen to prepare a comforting bowl of Ureong Doenjang Jjigae. This stew is a staple of Korean home cooking, brimming with tender river snails and the deep, savory notes of doenjang (soybean paste), enhanced by a touch of ssamjang (mixed soybean paste). It’s the perfect dish to warm you up and fill your belly on a crisp autumn day. Let’s get cooking!
Main Ingredients- 80g prepared river snails
- Well-fermented doenjang (soybean paste)
- Ssamjang (mixed soybean paste)
- Dried anchovies for broth
- Zucchini
- Onion
- King oyster mushrooms
- Tofu
- Korean green chili peppers (cheongyang chili)
- Red chili pepper
- Green onion (scallion)
- Water
Cooking Instructions
Step 1
Prepare the river snails. If using pre-cleaned snails from the market, carefully check each one to ensure no shell fragments remain. Soak them in lightly salted water for about 10 minutes to purge any impurities, then rinse thoroughly under running water and drain.
Step 2
Make a rich and clear anchovy broth. To remove any fishy taste and enhance the flavor, lightly toast the dried anchovies in a dry pan before simmering them in water.
Step 3
Add 1 tablespoon of doenjang and 1.5 tablespoons of ssamjang to the simmering broth and dissolve them well. Using ssamjang along with doenjang adds a deeper, more complex flavor profile and a touch of umami. Adjust the amounts of doenjang and ssamjang according to the saltiness of your pastes and your personal preference.
Step 4
Chop the vegetables and tofu for the stew into bite-sized pieces. Slice the zucchini and onion into half-moons, and the king oyster mushrooms lengthwise. Finely chop the green and red chili peppers to add a pleasant heat and vibrant color. Cut the tofu into cubes and slice the green onion diagonally.
Step 5
Once the broth comes to a boil, add the sliced onion, zucchini, and king oyster mushrooms. Let them cook until they begin to soften. For a bit of heat and color, you can add a pinch of gochugaru (Korean chili flakes) at this stage. (Gochugaru is optional; adjust the amount to control spiciness and color.)
Step 6
When the vegetables turn translucent, add the prepared river snails. Be careful not to overcook the snails, as they can become tough. Cook them for a short while until just heated through.
Step 7
Finally, add the cubed tofu, sliced green onion, green chilies, and red chili pepper to the pot. Let the stew simmer for a few more minutes for the flavors to meld together. The chili peppers will add a refreshing spiciness to the stew.
Step 8
Once all the ingredients are well combined and the stew is bubbling fragrantly, turn off the heat. The generous amount of ssamjang creates a wonderfully deep and savory broth. Since doenjang varies in saltiness and flavor from brand to brand, taste and adjust the seasoning as needed to create the perfect Ureong Doenjang Jjigae for your table!
