Rich and Refreshing! How to Make Perilla Leaf and Freshwater Snail Soybean Paste Stew
Rich and Refreshing! How to Make Perilla Leaf and Freshwater Snail Soybean Paste Stew
Summer Delicacy! The Perfect Harmony of Perilla Leaves and Freshwater Snails in a Deep, Cooling Soybean Paste Stew
Introducing a recipe for a savory and incredibly flavorful stew made with fresh freshwater snails, caught during summer vacation! On sweltering hot days, we tend to crave cold foods, but a steaming bowl of this perilla leaf and snail stew will warm you from the inside out, making you forget the heat. Enjoy this stew, which boasts a taste as clear and deep as a cool mountain stream, and conquer the summer heat healthily!
Stew Ingredients- 1 cup (approx. 150g) cleaned freshwater snails
- 10 cups (2L) freshwater snail broth
- 1 handful (approx. 100g) fresh perilla leaves
- 1/2 medium onion
- 1 handful (approx. 50g) green onion
- 1 Korean chili pepper (adjust for spiciness)
- 1/2 handful (approx. 30g) chives
- 1 Tbsp (15g) minced garlic
Seasoning Ingredients- 5-6 Tbsp soybean paste (adjust to taste)
- 1/2 Tbsp (approx. 5g) gochugaru (Korean chili flakes)
- 1 Tbsp (15ml) soup soy sauce (for adjusting saltiness)
- 5-6 Tbsp soybean paste (adjust to taste)
- 1/2 Tbsp (approx. 5g) gochugaru (Korean chili flakes)
- 1 Tbsp (15ml) soup soy sauce (for adjusting saltiness)
Cooking Instructions
Step 1
First, thoroughly cleaning the freshwater snails is crucial. Rinse them under running water multiple times to remove any dirt. In a pot, add enough water to cover the snails and 1-2 tablespoons of soybean paste. Bring to a boil over high heat, then reduce to medium-low and simmer for about 20-30 minutes until well-cooked. Once cooked, remove the snails and strain the broth through a fine sieve to get a clear liquid. This process helps remove any gamey odor and adds a rich flavor.
Step 2
After the snails have cooled slightly, use a thin needle or toothpick to twist and extract the snail meat. Rinse the extracted snail meat under cold running water several times to ensure it’s free of shell fragments or grit. Prepared snails will add a wonderful umami to your stew.
Step 3
Wash the fresh perilla leaves, removing any yellow leaves or tough stems. Cut them into bite-sized pieces, about 3-4cm long. If cut too small, they might become mushy when cooked, so aim for a moderate size.
Step 4
Cut the chives into 3-4cm lengths. Slice the onion thinly or mince it. Slice the green onion diagonally. Finely chop the Korean chili pepper (seeds removed if you prefer less heat) for a hint of spice. You can omit or adjust the amount based on your preference.
Step 5
Pour the prepared clear snail broth into a pot and dissolve the soybean paste. Once the broth is boiling, add the perilla leaves, onion, and minced garlic. Cook over medium heat. Make sure to dissolve the soybean paste thoroughly to avoid clumps.
Step 6
When the stew starts boiling again, add the green onion and Korean chili pepper. Taste and adjust the seasoning with soup soy sauce if needed. Perilla leaves don’t require long cooking to become tender, so be careful not to overcook them after adding; they can become too soft. Aim for a slightly tender, pleasant texture.
Step 7
Finally, add the prepared chives and let it simmer for just another moment. Chives cook very quickly, so adding them at the end preserves their vibrant color and crisp texture. Simmer over high heat for about 1 minute.
Step 8
Your delicious and refreshing perilla leaf and freshwater snail soybean paste stew is complete! A hot bowl of this will banish the summer heat and invigorate you. Enjoy it as a hearty and satisfying meal with rice!
