Kim Dae-seok's Ureong Gangdoenjang

• Appropriate amount of swamp snails
• 1 tbsp flour
• 2 tbsp soju
• 1/2 onion
• 1/2 zucchini
• 1/2 stalk green onion
• 1 red chili pepper
• 2 Cheongyang chili peppers
• 150g tofu
• 1 tbsp cooking oil
• 1 tbsp minced garlic
• 200ml water
• 3 tbsp soybean paste (doenjang)
• 1 handful of anchovies
• 1 tbsp red chili powder
• 1 tbsp sugar
• 1 tbsp sesame oil
• 1 tbsp grain syrup

Recipe 🍳

Cooking tips 💡

• Using flour when cleaning swamp snails helps remove impurities and foreign substances due to its absorbent properties.
• Halving the anchovies and microwaving them for 20 seconds removes the fishy smell and adds a deep umami flavor to the gangdoenjang.
• Adding tofu to the gangdoenjang helps mitigate the saltiness and provides a soft texture.
• Grain syrup should be added only after the gangdoenjang has cooled for 30 minutes to ensure its unique sweetness and umami are properly preserved.

Recommended for 🙋

• ⭐Those who want a salty and savory gangdoenjang to enjoy with spring wrap vegetables.
• ⭐Those who want to properly bring out the chewy texture of swamp snails without any fishy smell.
• ⭐Those who want to make a reliable side dish that stimulates the appetite.