Kim Dae-seok's Ureong Gangdoenjang
A savory rice thief dish made with swamp snails (ureong) cleaned with flour, combined with anchovies and tofu to enhance umami while reducing saltiness.
Ingredients needed 3 servings
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.
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