Nostalgic River Snail Ssamjang
Nostalgic River Snail Ssamjang
A Taste of Childhood Memories with River Snail Ssamjang and Pumpkin Leaves
This dish evokes the comforting taste of home, reminiscent of my mother who used to whip up delicious meals with fresh vegetables from her garden after a long day’s work. The rich flavor of fermented soybean paste (doenjang) combined with plump river snails and fragrant perilla leaves creates a truly satisfying experience. It’s a perfect dish to bring back cherished memories and enjoy a wholesome meal.
Ingredients for River Snail Ssamjang- 1 bowl of boiled river snails
- 1/2 onion
- 1/2 zucchini or Korean squash
- 3 shiitake mushrooms
- 1/2 block of firm tofu
- 3 Korean green chili peppers (cheongyang peppers)
- 1 red chili pepper
- 1/2 green onion
- 3 Tbsp fermented soybean paste (doenjang)
- 3 Tbsp red chili paste (gochujang)
- 2 Tbsp honey
- 1 cup broth (vegetable or anchovy-based) or rice water
- 2 Tbsp minced garlic
- 2 Tbsp sesame oil
- 3 Tbsp dried shiitake mushroom powder
- 1 handful of perilla leaves (or perilla frutescens leaves, or substitute with basil if unavailable)
Cooking Instructions
Step 1
First, thoroughly wash the fresh river snails. Place them in boiling water for about 1 minute, then drain them using a sieve. Be careful not to overcook, as they can become tough. Next, prepare the vegetables for the ssamjang. Finely chop the onion, zucchini, shiitake mushrooms, green chili peppers, and red chili pepper. Dice the tofu into small 1cm cubes. Slice the green onion thinly.
Step 2
Heat 2 tablespoons of sesame oil in a wide pan or pot over medium-low heat. Add the chopped onion, zucchini, and shiitake mushrooms. Sauté them until they soften and release their sweet aroma. This step builds a savory foundation for the ssamjang.
Step 3
Once the vegetables are tender, add 3 tablespoons of doenjang and 3 tablespoons of gochujang. Stir and cook for 1-2 minutes to deepen their flavors, ensuring they don’t burn. Pour in 1 cup of broth and 2 tablespoons of honey. Stir well to dissolve the pastes completely, ensuring a smooth mixture.
Step 4
When the mixture starts to simmer, add all the prepared boiled river snails. Bring it to a gentle boil over medium heat and cook for about 5 minutes, allowing the snails to absorb the flavors of the sauce. Taste and adjust seasoning with more doenjang or gochujang if needed.
Step 5
Finally, add the diced tofu, 3 tablespoons of dried shiitake mushroom powder for an umami boost, and 2 tablespoons of minced garlic. Stir to combine. Add the sliced green onion and the fragrant perilla leaves (or your chosen substitute). Simmer for another 3 minutes until all the ingredients are well incorporated. Your delicious and nutritious River Snail Ssamjang is ready to be enjoyed! Serve it over hot rice or as a filling for fresh pumpkin leaves.
