Nutrient-Rich River Snails Soybean Paste Stew (Ureong Gang-Doenjang)
Make a Delicious and Nutritious River Snails Soybean Paste Stew
Feeling a loss of appetite? Worried about what to cook to spark your taste buds? I decided to use up some leftover vegetables in my fridge and made this incredibly addictive River Snails Soybean Paste Stew. It’s so flavorful, it will bring back your appetite even if it was completely gone! ^^
Main Ingredients
- 150g fresh river snail meat
- 1/2 onion
- 1/3 zucchini
- 3 shiitake mushrooms
- 1 small potato
- 2 Korean green chili peppers (Cheongyang peppers)
- 1/3 green onion
- 1/4 block firm tofu (optional, for a creamier texture)
Seasoning & Broth
- 1 cup anchovy-kelp broth (using a paper cup as measurement)
- 1 Tbsp minced garlic
- 3 Tbsp soybean paste (Doenjang)
- 0.5 Tbsp red chili paste (Gochujang)
- 0.5 Tbsp red chili flakes
- 0.5 Tbsp sugar
- 2 Tbsp perilla oil
- 1 cup anchovy-kelp broth (using a paper cup as measurement)
- 1 Tbsp minced garlic
- 3 Tbsp soybean paste (Doenjang)
- 0.5 Tbsp red chili paste (Gochujang)
- 0.5 Tbsp red chili flakes
- 0.5 Tbsp sugar
- 2 Tbsp perilla oil
Cooking Instructions
Step 1
First, prepare the vegetables that will add flavor to the River Snails Soybean Paste Stew. Finely mince the onion, zucchini, shiitake mushrooms, and potato into pieces roughly the size of rice grains. Chop the Cheongyang peppers for a bit of heat, and thinly slice the green onion. If you are using tofu, mash it using a fork. Mincing the ingredients into uniform sizes will help the flavors meld together harmoniously.
Step 2
Get a deep pot or wok ready. Heat 2 tablespoons of perilla oil over medium heat. The nutty aroma of the perilla oil will enhance the overall flavor of the stew.
Step 3
Once the oil is slightly warm, add 1 tablespoon of minced garlic and sauté until fragrant. Then, add 3 tablespoons of soybean paste, 0.5 tablespoon of red chili paste, and 0.5 tablespoon of red chili flakes. Stir-fry over low heat, being careful not to burn the pastes. Sautéing the soybean paste and red chili paste together deepens their savory flavor and enhances umami.
Step 4
Once the seasonings are well sautéed, pour in 1 cup of the prepared anchovy-kelp broth (measured with a paper cup) and bring to a rolling boil over high heat. Stir to dissolve any clumps of soybean paste as it boils.
Step 5
As the broth starts to boil, add 0.5 tablespoon of sugar to add a touch of sweetness and mix well. You can adjust the amount of sugar to your preference.
Step 6
Now, add the main ingredient, 150g of river snail meat. Reduce the heat to medium-low and simmer gently. Stir occasionally to prevent the snail meat from breaking apart, which will help maintain a tender texture.
Step 7
Add the mashed tofu and continue to simmer for another 2-3 minutes. The tofu will make the stew creamier and more filling. If you have large chunks of tofu, gently break them apart with a spoon.
Step 8
Finally, add the chopped green onion and Cheongyang peppers, and simmer for a short while longer until the delicious River Snails Soybean Paste Stew is complete. The spiciness of the chili peppers cuts through any richness, and the aroma of the green onions adds a pleasant fragrance.
Step 9
Here is your incredibly satisfying and nutritious River Snails Soybean Paste Stew, a true rice thief that will make you finish a bowl of rice in no time on days when your appetite is low! Serve generously over warm rice for a delicious rice bowl, or enjoy it with fresh leafy greens for a hearty meal.
