Freshwater Snail Doenjang Jjigae, Sauteing the Doenjang First Transforms the Broth Completely

Steps

1. 1

   In a pot, add frozen blue crab 2 pieces, Korean radish 1/4 piece, water 2L, and mirin 2T; boil over medium heat for 30 minutes to make the stock. Remove the radish once done

2. 2

   Mix flour 1T into water 5T to make a flour wash, then add the freshwater snail meat, massage gently, and rinse 2-3 times to clean

3. 3

   Slice the zucchini, onion, green onion, cheongyang chili peppers, and tofu

4. 4

   Heat cooking oil 2T in a pot, saute green onion and minced garlic to infuse the oil, then add traditional doenjang 3T, zucchini, and onion; stir-fry gently over low heat

5. 5

   Add the crab, 1L of the stock, and dissolve homemade doenjang 1T into the mixture

6. 6

   Bring to a boil, then add gochugaru 2T, cheongyang chili peppers, freshwater snail meat 100g, and tofu; simmer on low heat for 5 minutes