Freshwater Snail Soybean Paste Stew recipe - ingredients, nutrition and when to eat it
This stew pairs the chewy texture of freshwater snails with the savory flavor of soybean paste.
This stew pairs the chewy texture of freshwater snails with the savory flavor of soybean paste. Zucchini and tofu make it a satisfying choice with rice for lunch or dinner.
Soups & stews · 25 minutes to cook
Nutrition (per 661g serving): 209.4 kcal · protein 20.3g · carbohydrate 21.5g · fat 5.6g · sodium 940.2mg
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: Rinse the snail meat and drain it well so the broth does not become cloudy.
Tips: Snail meat can become firm if simmered too long, so add it toward the end.
Tips: Soybean paste varies in saltiness by brand, so do not add too much at first and adjust the seasoning at the end.
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Ingredients (1 serving)
- Fresh freshwater snail meat — 80 g
- Doenjang — 1.2 Tbsp
- Tofu — 80 g
- Korean zucchini — 70 g
- Onion — 30 g
- Large green onion — 15 g
- Garlic — 1 clove
- Cheongyang chili pepper — 1 pc
- Kombu — 3 g
- Water — 350 ml