Savory River Snail Soybean Paste Stew with Pumpkin Leaves Wraps
Savory River Snail Soybean Paste Stew with Pumpkin Leaves Wraps
When You Have No Appetite! Easy and Delicious River Snail Gang-doenjang with Pumpkin Leaves
This Gang-doenjang (a thick, savory Korean soybean paste stew) is packed with river snails and shiitake mushrooms, along with a medley of fresh vegetables. To make it a complete meal, we’ve paired it with tender pumpkin leaves for wrapping. It’s not too salty and boasts a deep, satisfying flavor that’s perfect for a light yet hearty meal. Any leftovers can be stored in the refrigerator and enjoyed for another delicious meal.
Ingredients- River snails (fresh) 200g
- Soft tofu 1/2 block
- Shiitake mushrooms (fresh or dried) 1 handful
- Young zucchini 1/2
- Potato 1/2
- Green onion (scallion) a little
- Red chili pepper 1
- Green chili peppers 3
- Onion 1
- Pumpkin leaves 1/2 bunch
- Doenjang (Korean soybean paste) 1.5 Tbsp
- Gochujang (Korean chili paste) 1 Tbsp
- Sesame oil 1 Tbsp
- Anchovy broth 500mL
- Minced garlic 1 Tbsp
Cooking Instructions
Step 1
First, if you are using dried shiitake mushrooms, soak them in lukewarm water until softened. Once rehydrated, squeeze out excess water and prepare them for use.
Step 2
Wash the prepared pumpkin leaves thoroughly under running water. Use only the soft leaf parts, discarding the tough stems.
Step 3
Chop the red and green chili peppers, onion, potato, green onion, and the rehydrated shiitake mushrooms. You can adjust the size to your preference: chop them larger for more texture, or mince them finely for a smoother consistency.
Step 4
Gently mash the tofu by hand. Ensure that excess water is drained from the tofu before mashing, as too much water can make the Gang-doenjang taste diluted.
Step 5
Heat a small amount of oil in a frying pan over medium heat. Add the chopped vegetables and the cleaned river snails, and stir-fry together until the river snails turn opaque.
Step 6
Once the vegetables and snails have released some moisture, pour in the 500mL of anchovy broth and bring it to a boil. This step helps to meld the flavors.
Step 7
When the broth is boiling, stir in 1.5 Tbsp of doenjang (Korean soybean paste). Make sure to dissolve it completely without lumps.
Step 8
Add 1 Tbsp of gochujang (Korean chili paste) for an extra layer of flavor and mix well. You can adjust the amount of doenjang and gochujang to suit your taste.
Step 9
Add the mashed tofu to the pot of Gang-doenjang and stir to combine evenly. The tofu will contribute to a smoother and richer texture.
Step 10
Continue to stir and cook, ensuring the doenjang and gochujang are well combined and dissolved. Finally, add 1 Tbsp of minced garlic for a fragrant boost and mix thoroughly.
Step 11
Simmer the Gang-doenjang over low heat until the liquid has reduced and the flavors have concentrated. Be careful to prevent sticking by reducing the heat to low and stirring frequently as the stew thickens.
Step 12
While the Gang-doenjang is simmering, steam the prepared pumpkin leaves in a steamer basket over high heat for about 5 minutes. Immediately rinse the steamed leaves under cold water to cool them down, then gently squeeze out any excess water. This will prepare them for wrapping.
Step 13
Serve the hot Gang-doenjang generously over warm rice, and enjoy it wrapped in the prepared pumpkin leaves. The fragrant leaves and the rich, savory paste create a wonderful combination. Enjoy your delicious meal!
