Marsh Snail Soup recipe - ingredients, nutrition and when to eat it
This soup simmers marsh snails and mallow in doenjang stock for a pleasantly bitter, earthy flavor.
This soup simmers marsh snails and mallow in doenjang stock for a pleasantly bitter, earthy flavor. It pairs well with rice for lunch or dinner when you want something hearty.
Soups & stews · 25 minutes to cook
Nutrition (per 642g serving): 167.3 kcal · protein 20.1g · carbohydrate 17g · fat 3.2g · sodium 1066.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Gently rubbing the mallow with your hands reduces its grassy smell and helps it blend softly into the broth.
Tips: Marsh snail meat can become tough if overcooked, so add it during the last 5 minutes.
Tips: Doenjang varies in saltiness, so adjust the seasoning at the end instead of adding too much at the beginning.
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Ingredients (1 serving)
- Freshwater snail meat — 80 g
- Mallow greens — 60 g
- Doenjang — 1 Tbsp
- Water — 450 ml
- Dried anchovies — 8 g
- Kelp — 5 g
- Garlic — 1 tsp
- Green onions — 15 g
- Korean chili flakes — 0.5 tsp