How to Boil Sea Snails (Godong) Perfectly
How to Boil Sea Snails (Godong) Perfectly
Enjoying Sea Snails Caught During a Mudflat Experience: Boiling and Cooking Methods
We enjoyed delicious sea snails (godong) boiled to perfection after catching them during a fun mudflat adventure with the kids!
Ingredients- Sea snails (caught during a mudflat experience)
- 1 Tbsp Doenjang (Korean soybean paste)
Cooking Instructions
Step 1
First, it’s crucial to thoroughly clean the sea snails you’ve collected. Rub them against each other while rinsing them under running water multiple times. The water might become cloudy with mud, so continue washing until the water runs clear. Pay attention to the water’s clarity when you drain it to ensure all the mud is removed.
Step 2
Now, let’s prepare the pot. Place a pot on the stove and fill it with enough water to fully submerge the sea snails. Ensure there’s ample water so they are comfortably covered.
Step 3
Add one tablespoon of doenjang to the water. This Korean soybean paste helps remove any unpleasant odor from the snails and adds a savory depth to their flavor.
Step 4
As the water begins to boil, foam will rise to the surface. Carefully skim off and discard this foam using a spoon or ladle. This step ensures a cleaner and more refined taste.
Step 5
Now for the boiling process. Gently stir the snails with a spoon while they boil, and cook for approximately 20 minutes. The cooking time may vary slightly depending on the size and quantity of the snails, but 20 minutes typically yields a wonderfully chewy texture. Stir occasionally to prevent them from sticking or burning.
Step 6
Let’s check if they are perfectly cooked! You can try extracting a snail with a chopstick or gently biting the tip of a shell. If you also boiled small sea ears (sora) from the mudflat, checking their doneness will give you an idea of how well the godong are cooked. If they look well-cooked, they’re ready to be enjoyed!
Step 7
Once cooked, carefully drain the sea snails using a colander. Pouring them out directly from the pot might cause them to scatter due to the steam, so using a wide sieve is recommended.
Step 8
Prepare for extracting the snail meat. Gather three thin needles. Sterilize the tips of the needles by briefly holding them over a gas flame. Be cautious as they will be hot!
Step 9
Time to extract the delicious snail meat! Insert the sterilized needle into the opening of the shell. Gently twist the needle and the snail meat, carefully pulling it out. Pressing firmly inside the shell usually helps the meat detach easily. It might take a little practice, but you’ll get the hang of it quickly!
Step 10
How to enjoy your boiled sea snails? Since they were boiled with doenjang, they have a wonderfully savory and nutty flavor. You can enjoy them as they are with a side of spicy dipping sauce (chojang) or soy sauce. They also make a fantastic addition to doenjang jjigae (soybean paste stew), adding a rich depth of flavor. Alternatively, mix them with a spicy bibim sauce and serve them as a topping for noodles. I personally tried adding them to Sundubu Jjigae (soft tofu stew), and it became incredibly delicious, a true ‘rice thief’ that made me eat two bowls of rice! You should definitely try this.
Step 11
If you have any leftover snail meat, store it in an airtight container and freeze it. You can then use it as an ingredient in various dishes like stews, stir-fries, or salads whenever you like, adding a touch of the sea’s freshness to your cooking!
