Korean Apple Snail Doenjang Stew
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 5
About this dish
This stew comes from farm households that picked apple snails off the rice paddy banks and dropped them into their doenjang stew, and the ingredient list is still just snails, doenjang, tofu, zucchini and anchovy stock.
Read more
Snail meat toughens with long boiling, so it goes in after the zucchini has had about three minutes, and the tofu follows at the very end for a minute or two.
Ingredients
Instructions
- 1
Soak 200 g apple snails in salted water, then rub them by hand to loosen grit.
Rinse under running water 2 to 3 times, checking that no sand or cloudy residue remains.
- 2
Cut 150 g tofu into 2 cm pieces and slice half a zucchini into half-moons.
Keep the tofu separate so it can be added gently near the end without breaking apart.
- 3
Pour 500 ml anchovy broth into a pot and set it over medium heat.
Press 2 tablespoons doenjang through a sieve into the broth, stirring until it dissolves into a smooth light brown base.
- 4
When the broth starts bubbling around the edges, add the zucchini first and simmer for about 3 minutes.
It is ready for the next ingredients when the color brightens and the slices bend slightly.
- 5
Add the freshwater snails and simmer over medium heat for 5 to 6 minutes.
Check them as the meat begins to contract so they do not become tough.
- 6
Add the tofu and spoon broth over it for 1 to 2 more minutes.
Serve as soon as the tofu is hot through, before the snails become tough.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Ureong Ssambap (Rice Wraps with Snail Ssamjang)
Tofu, Zucchini
Dubu Kkaennip-guk (Tofu Perilla Leaf Soup)
Tofu, Zucchini
Korean Crab Doenjang Stew
Tofu, Zucchini