Kim Dae-seok's Freshwater Snail Soybean Paste Soup
A refreshing summer tonic soup made by simmering freshwater snails cleaned in spring water and blanched until clean, combined with soybean paste and crushed mugwort for a rich, savory flavor.
Ingredients needed 3 servings
Recipe
Cooking tips
- Always use spring water when soaking snails—using salt water will cause their shells to close and prevent proper cleaning.
- Do not boil snails for more than 4 minutes, or the meat will become difficult to remove.
- Mash the mugwort with the soybean paste seasoning in advance to eliminate its raw bitterness and sliminess, ensuring the broth remains smooth and balanced.
Recommended for
- Those seeking a refreshing, savory tonic soup perfect for summer.
- People who want a clean, deep-flavored broth without any bitterness from snails.
- Individuals looking for a stomach-soothing hangover cure.
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