Doenjang Soup with Freshwater Snails and Dried Radish Greens recipe - ingredients, nutrition and when to eat it
This hearty soup simmers freshwater snail meat and tender cooked dried radish greens in a doenjang broth.
This hearty soup simmers freshwater snail meat and tender cooked dried radish greens in a doenjang broth. The snails’ chewy texture pairs well with the mild greens, making it a satisfying dish to serve with rice for lunch or dinner.
Soups & stews · 30 minutes to cook
Tips: Using pre-cooked dried radish greens cuts down on soaking time.
Tips: Doenjang can vary in saltiness, so start with a small amount and adjust the flavor at the end.
Tips: Snails can turn tough if cooked too long, so add them near the end and cook briefly.
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Ingredients (1 serving)
- Freshwater snail meat — 80 g
- Dried radish greens — 80 g
- Doenjang (Korean soybean paste) — 1 Tbsp
- Tofu — 60 g
- Green onion — 15 g
- Minced garlic — 0.5 tsp
- Dried anchovies — 5 g
- Kelp — 3 g
- Water — 400 ml