Korean Freshwater Snail Soup
Quick answer
- Total time
- 65 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Olgaengi is what people in Chungcheong Province call the small freshwater snails known elsewhere in Korea as daseulgi.
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Their tiny meat cooks with mallow leaves in a doenjang broth, and a spoonful of ground perilla seed leaves it slightly thick.
Ingredients
Instructions
- 1
Trim the tough stems from 120 g mallow leaves and rinse the leaves several times under running water until no grit remains.
Slice 1/2 green onion thinly, then drain 250 g freshwater snail meat in a strainer.
- 2
Pour 1500 ml water into a pot and bring it to a full boil over high heat.
Set a strainer over the pot, press in 2 tbsp soybean paste with broth, and reduce to medium heat once dissolved.
- 3
Add the mallow leaves and simmer over medium heat for 8 minutes.
The leaves should soften and sink into the broth, and the liquid should take on a light green tint with a gentle vegetal aroma.
- 4
Add the drained snail meat and 1 tbsp minced garlic, then simmer for 7 more minutes over medium-low heat.
Keep the bubbles gentle because a hard boil can make the snail meat tough and cloudy the broth.
- 5
Mix 1 tablespoon of perilla powder with hot broth first, then add it to the pot.
Stir until smooth and evenly dispersed through the snail and mallow broth.
- 6
Add the sliced green onion and let the soup return to a brief boil just before turning off the heat.
Serve it hot as soon as the perilla aroma rises and the broth looks slightly thicker.
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