Main ingredients 🥩
snailssoybean pastered pepper powdermirinoligodextringarlicgochujangdried anchovy stockdried shiitake mushroomsoniongreen chili peppersstarch
Okjubu's Snail Soybean Paste Stew
The ultimate rice companion—rich, savory homemade soybean paste stew with chewy snails and crisp vegetables simmered to perfection.
🙋 Recommended for
- ⭐ Those seeking a salty, savory, and deeply satisfying flavor to revive a lost appetite
- ⭐ Those wanting to create a nutritious side dish with vibrant texture using snails
Ingredients needed 🛒2 servings
- steamed snails 1 cup
- soybean paste 2 tablespoons
- red pepper powder 1 tablespoon
- mirin 1 tablespoon
- oligodextrin 1 tablespoon
- minced garlic 1 tablespoon
- gochujang 1/2 tablespoon
- dried anchovy stock 1/2 cup
- dried shiitake mushrooms 3 pieces
- onion 1/2 piece
- green chili peppers 1 piece
- starch slurry 1 tablespoon
Recipe 🍳
- Rinse the snails thoroughly under cold water, then drain completely using a sieve.
- Mix together 2 tablespoons soybean paste, 1 tablespoon red pepper powder, 1 tablespoon mirin, 1 tablespoon oligodextrin, 1 tablespoon minced garlic, and a small amount of gochujang to prepare the spicy soybean paste seasoning.
- Pour the prepared seasoning and enough dried anchovy stock into a clay pot or small saucepan to reach your desired consistency—be careful not to over-dilute so the broth doesn’t become too watery.
- Add finely chopped dried shiitake mushrooms, onion, and green chili peppers. Stir well to combine and simmer over medium heat.
- Once the vegetables are cooked through, slowly pour in the starch slurry to thicken the stew, then add the snails and cook just briefly to finish.
- Wash the snails and remove all moisture. Cut dried shiitake mushrooms, onion, and green chili peppers into pieces smaller than 1 cm.
- Combine all ingredients in the specified amounts to make a rich, savory soybean paste seasoning.
- Place the seasoning, dried anchovy stock, and prepared vegetables into a pot and simmer until the broth reaches the desired consistency.
- Adjust thickness with starch slurry, then add snails and gently cook for a short time to finish.
Cooking tips 💡
- For the ideal texture, keep the stew slightly thick and not overly watery—avoid adding too much stock from the start.
- Add the snails at the very end and cook just briefly to prevent them from becoming tough; this preserves their signature chewy texture.
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