Kim Ho-yoon's Freshwater Snail Gang-doenjang

Cooking tips 💡

• Stir-frying the radish in oil until golden first brings out the natural sweetness and deep savory flavor of the juices, making the broth much more robust.
• Instead of reducing the gang-doenjang until it becomes salty, adding glutinous rice powder achieves the right consistency without excess saltiness, resulting in a smooth texture perfect for mixing with rice.
• Adding tofu and freshwater snails at the beginning can cause them to break apart or become tough, so add them in the final stage when the potato is almost cooked and simmer briefly.

Recommended for 🙋

• ⭐Those who want a savory, not-too-salty gang-doenjang that's great for piling onto rice or leafy wraps.
• ⭐Those who want to use up various leftover vegetables in the fridge in one go.
• ⭐Those looking for a stew/paste dish that highlights the chewy texture of freshwater snails and the clean taste of vegetables.