Hearty River Snail Doenjang Jjigae
Hearty River Snail Doenjang Jjigae
Simmering a Rich Doenjang Jjigae Packed with River Snails
Making delicious River Snail Doenjang Jjigae using a kit from my mom.
River Snail Doenjang Jjigae- Dadam River Snail Doenjang 1 pack
- 1/4 Korean Zucchini (Aehobak)
- 1 handful Oyster Mushrooms (Neatarii)
- 1/2 King Oyster Mushroom (Paengyi)
- 1 Shiitake Mushroom
- 2 Potatoes
- 2L Anchovy Broth
- 1 Tbsp Sesame Oil (optional)
- 1 handful River Snails
- Rice Water (for broth)
Cooking Instructions
Step 1
First, let’s prepare the mushrooms to add to our doenjang jjigae! I’ve gathered some leftover oyster mushrooms, king oyster mushrooms, and shiitake mushrooms from my fridge. Feel free to use 1-2 types of mushrooms you prefer. They’ll enhance the flavor and texture of the stew.
Step 2
The river snails are the star of this doenjang jjigae! Rinse them thoroughly under running water. About a handful is usually sufficient, but feel free to add more if you love river snails. Fresh river snails will add a deep, savory flavor to your stew.
Step 3
Potatoes add a comforting creaminess to doenjang jjigae. I’m using two small potatoes, about the size of my fist. Potatoes make the stew more savory and satisfying.
Step 4
Dice the potatoes into bite-sized cubes. I’ve cut them into roughly 1.5cm pieces, dividing each potato into thirds both width-wise and length-wise. Try not to cut them too small, or they might become mushy.
Step 5
There are no strict rules for the vegetables in doenjang jjigae! Feel free to use up any leftover vegetables you have in your fridge. Today, I’m adding zucchini. You can also add tofu, onion, or green onions to make it even more hearty and healthy.
Step 6
Today, I’m using a convenient pre-made ‘Dadam River Snail Doenjang’ kit, which guarantees delicious flavor! If you don’t have this, you can easily make your own by mixing 1.5 Tbsp of doenjang (Korean soybean paste), 0.5 Tbsp of gochujang (Korean chili paste), and 0.5 Tbsp of sesame oil.
Step 7
Now, let’s start stir-frying! Add the prepared mushrooms and zucchini to a pot. Drizzle in a little sesame oil and stir-fry over low heat. This gentle sautéing will release the fragrant aromas of the mushrooms and zucchini, adding depth to the jjigae.
Step 8
The timing for adding the river snails is important. If you’re using frozen river snails, it’s best to add them when the vegetables are about halfway cooked. If you have fresh (refrigerated) river snails, you can add them along with the vegetables during the stir-frying stage. Be careful not to overcook the river snails, as they can become tough.
Step 9
Now, add the potatoes and the doenjang mixture (either the pre-made kit or your homemade paste) to the pot and stir-fry again briefly. This extra stir-frying step will deepen the savory flavor of the doenjang and make the jjigae even more delicious.
Step 10
This process helps the ingredients meld together, creating a rich umami flavor. Stir-frying concentrates the flavors, resulting in a more profound taste.
Step 11
Let’s prepare the broth! I’ve placed an anchovy-kelp broth sachet in rice water. If you don’t have a broth sachet, using just rice water will give it a nice savory flavor. Alternatively, you can boil and strain dried anchovies or kelp to make your broth. Rice water makes the jjigae smoother and more savory.
Step 12
I used a Cheongjungwon broth sachet, which dissolves well even in cold water, making it very convenient. I let the sachet steep in the rice water in the fridge (cold brew) before bringing it to a boil and then removing the sachet. This method yields a clean broth without any fishy odors.
Step 13
Pour the prepared broth into the pot with the stir-fried ingredients. Bring it to a rolling boil over high heat. Boiling vigorously at the beginning helps the flavors infuse quickly.
Step 14
Once the jjigae comes to a boil, skim off any foam that rises to the surface. This step is essential for a clean-tasting soup. Remove the broth sachet or any anchovies/kelp you used. Then, reduce the heat to medium-low and let it simmer gently for 5-10 minutes, or until the potatoes and all the ingredients are tender. Your delicious River Snail Doenjang Jjigae is ready! Enjoy it with a bowl of hot rice!
