Freshwater Snail Ssam Rice recipe - ingredients, nutrition and when to eat it
This Korean meal pairs rice and leafy wraps with rich gangdoenjang, a thick soybean paste sauce made with freshwater snails.
This Korean meal pairs rice and leafy wraps with rich gangdoenjang, a thick soybean paste sauce made with freshwater snails. Chewy snails and the deep, salty paste make it a satisfying lunch or dinner.
Seafood · 25 minutes to cook
Tips: If the gangdoenjang is too thick, add water a tablespoon or two at a time until it reaches the consistency you like.
Tips: Shake excess water from the wrap greens so the flavors of the rice and gangdoenjang come through clearly.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Freshwater snail meat — 80 g
- Doenjang (Korean soybean paste) — 1 Tbsp
- Cooked rice — 1 bowl
- Lettuce — 6 sheet
- Korean zucchini — 0.3 pc
- Onion — 0.3 pc
- Scallions — 0.3 stalk
- Garlic — 1 clove
- Korean chili flakes — 0.3 tsp
- Water — 100 ml