Ureong Doenjangguk (River Snail Soybean Paste Soup)
Ureong doenjangguk is a mild, savory soup where chewy river snails meet the deep flavor of doenjang. Packed with zucchini, onion, king oyster mushroom, and tofu, it's hearty yet gentle on the palate, making it an easy soup to cook again and again.
Ingredients
Main
- River snail100g
- Zucchini1/3
- Onion1/2
- King oyster mushroom1/2
- Tofu200g
- Doenjang (soybean paste)2 tbsp
- Minced garlic1 tbsp
- Soup soy sauce (guk-ganjang)1/2 tbsp
- Water1L
- Dried anchovies (for broth)As needed
- Dried kelp2 sheets
Directions
- 1
Add the water, anchovies for broth, and kelp to a pot and bring to a boil to make the stock.
- 2
While the water boils, cut the zucchini, onion, and king oyster mushroom into bite-sized pieces, and prepare the minced garlic.
- 3
Rinse the frozen river snails under running water 1-2 times to prepare them.
- 4
About 2-3 minutes after the water boils, remove the kelp first.
- 5
Let the anchovies steep a little longer, then strain the doenjang in through a sieve — go easy on the amount since the broth will reduce as it cooks. It's just right when the broth has a mild doenjang flavor.
- 6
Once the broth comes back to a boil, remove the anchovies and add the minced garlic, the cut zucchini, onion, king oyster mushroom, and tofu.
- 7
Skim off any foam, then add the river snails last and bring to a brief boil. Season with soup soy sauce if it needs more salt.
Tips
Rinsing frozen river snails under running water removes any fishy smell and keeps the flavor clean. Since doenjang varies in saltiness by brand, add it gradually while tasting rather than all at once, and finish with soup soy sauce if needed. Adding the minced garlic near the end keeps its aroma fresh.