Yummy

Rich & Savory Snail Doenjang Stew (Ureong Gang Doenjang) – Super Easy Recipe without Broth!





Rich & Savory Snail Doenjang Stew (Ureong Gang Doenjang) – Super Easy Recipe without Broth!

Rich & Savory Snail Doenjang Stew

Introducing a deeply flavorful Ureong Gang Doenjang recipe that will reignite your appetite! This dish is simple to make without any additional broth, allowing the natural flavors of the ingredients to shine. It’s especially delicious when enjoyed as a wrap with fresh cabbage or crisp lettuce. Prepare a satisfying and delicious meal that’s a true rice-lover’s delight!

Recipe Info

  • Category : Kimchi / Fermented foods / Sauces
  • Ingredient Category : Seafood
  • Occasion : Everyday
  • Cooking : Boil / Simmer
  • Servings : 4 servings
  • Cooking Time : Within 30 minutes
  • Difficulty : Beginner

Main Ingredients
  • 2 cups cooked snails (store-bought or home-cooked)
  • 1 medium potato
  • 1/2 medium onion
  • 2 Korean chili peppers (Cheongyang)
  • 1/3 block firm tofu
  • A handful of oyster mushrooms (or other mushrooms)
  • 1 cup all-purpose flour (for cleaning snails)
  • Water (for cleaning snails and stew)

Seasoning
  • 4 Tbsp Doenjang (Korean soybean paste)
  • 1 Tbsp minced garlic
  • 1 Tbsp red chili powder (Gochugaru)

Cooking Instructions

Step 1

First, peel the potato and dice it into small cubes about 0.5 cm thick. Cutting them small helps them cook faster and results in a softer texture.

Step 2

Peel the onion and finely mince it, similar to the potato. The sweetness of the onion will blend well with the doenjang, adding a savory depth.

Step 3

Remove the stems from the Korean chili peppers and slice them diagonally. Adjust the spiciness by changing the number of peppers used.

Step 4

Tear or finely chop the oyster mushrooms. Their chewy texture adds a delightful element to the gang doenjang.

Step 5

Mash the tofu until it’s smooth and lump-free, using the back of a knife or a fork. The mashed tofu will help thicken the stew and make it richer as the doenjang dissolves.

Step 6

Now, let’s prepare the seasoning. In a bowl, combine the minced potato, onion, chili peppers, mushrooms, and mashed tofu. Add the doenjang (4 Tbsp), minced garlic (1 Tbsp), and red chili powder (1 Tbsp), and mix well.

Step 7

Using your hands or a spatula, gently mix the ingredients and seasoning together to ensure everything is evenly coated. Pre-mixing the seasoning allows the flavors to meld better.

Step 8

Next, it’s time to clean the snails. Place the snails in a bowl with 1 cup of all-purpose flour. The flour will help absorb any impurities on the snail’s surface, making them cleaner.

Step 9

Rub the snails vigorously with the flour using your hands. Continue rubbing until the slimy residue is removed.

Step 10

Rinse the snails thoroughly under running water multiple times. Keep rinsing until no more white foam or debris comes off the snails.

Step 11

Drain the cleaned snails well in a colander. Removing excess water will prevent the stew from becoming too thin.

Step 12

Pour 2 cups of water into a ttukbaegi (Korean earthenware pot) or a regular pot and place it on the stove. Using a ttukbaegi helps maintain heat for a longer period.

Step 13

Once the water begins to boil, add the pre-mixed seasoning and the mashed tofu. Stir to dissolve them evenly into the water.

Step 14

When the stew comes to a boil, reduce the heat to medium-low. Boiling on high heat can diminish the savory flavor of the doenjang, so be mindful of the heat level.

Step 15

As the stew simmers and the vegetables cook, and the broth starts to thicken slightly, add the drained snails. Snails can become tough if overcooked, so it’s best to add them towards the end.

Step 16

Simmer for another moment after adding the snails. Once they are cooked through and the flavors have melded, your delicious Ureong Gang Doenjang is ready! Serve it over warm rice or enjoy it with fresh leafy greens for wraps.



Exit mobile version