Kim Dae-seok's Freshwater Snail doenjang Stew

• freshwater snails 80g
• water 600ml
• dried anchovies a handful
• dried kombu 10g
• onion 1/2
• green onion 1
• zucchini 1/2
• fresh shiitake mushroom 1
• shepherd's purse 6 roots
• green chili peppers 2
• red chili peppers 1
• vegetable oil 1 tablespoon
• minced garlic 1 tablespoon
• mixed doenjang 2 tablespoons
• 3-year fermented doenjang 1 tablespoon
• tofu as needed

Recipe 🍳

Cooking tips 💡

• Sautéing doenjang with vegetables in oil reduces its greasy quality and saltiness while deepening its savory flavor.
• Sautéing the snails with the doenjang seasoning for about 1 minute before adding the stock helps eliminate their characteristic fishy taste.
• shepherd's purse loses its aroma if boiled too long, so add it during the middle stage of cooking to preserve its fresh fragrance.

Recommended for 🙋

• ⭐Those seeking a deeper, richer flavor in their doenjang stew instead of the usual version.
• ⭐Fans of the satisfying chewiness of snails paired with the fresh aroma of shepherd's purse.
• ⭐Home cooks looking to master the technique of softening the heaviness and saltiness in stews.