Main ingredients
Korean freshwater snails (olgaengi/daseulgi)zucchinionionlarge green onionKorean mild crunchy green chili peppergarlic chivestofuminced garlicdoenjanggochugarudipori extractbeef dashida
Aha Bujang's Korean freshwater snails (olgaengi/daseulgi) Doenjang Jjigae
A special jjigae with a refreshing twist, packed with slightly bitter and chewy Korean freshwater snails (olgaengi/daseulgi) in a savory doenjang stew
Ingredients needed 2 servings
Recipe
Cooking tips
- Thaw frozen Korean freshwater snails (olgaengi/daseulgi) and portion them for storage so you can conveniently take out what you need when cooking.
- If you don't have dipori or anchovy extract, you can use regular anchovy broth or kelp stock instead.
- For a spicier kick, use spicy cheongyang chili pepper powder instead of regular gochugaru.
Recommended for
- Those who want to enjoy a refreshing, slightly bitter Korean freshwater snails (olgaengi/daseulgi) dish at home.
- Those who want a deeply flavored doenjang jjigae that's easy to make by adding all the ingredients at once and simmering.
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