Ureongdoenjangguk || Freshwater Snail Soybean Paste Soup, 田螺大酱清汤, 田螺大醬清湯, タニシテンジャンクク, 우렁된장국 Leave a comment

Ureongdoenjangguk is a Korean soup that features freshwater snails, or ureong, in a hearty soybean paste broth. It’s a traditional Korean dish, particularly popular in rural areas.

Key Ingredients:

• Freshwater Snails: The main ingredient, providing a unique texture and flavor.
• Doenjang: A fermented soybean paste, which adds a rich, umami flavor.
• Vegetables: Often includes zucchini, spinach, or radish.
• Seasonings: Garlic, ginger, and red pepper flakes.

How to Make Ureongdoenjangguk:

1. Prepare the Snails: Clean the snails thoroughly to remove any impurities.
2. Boil the Snails: Boil the snails in water until they are cooked through.
3. Prepare the Broth: In a separate pot, boil water with doenjang and other seasonings.
4. Combine: Add the cooked snails and vegetables to the broth.
5. Simmer: Simmer the soup until the flavors are well-combined.

Why Ureongdoenjangguk is Special:

• Unique Flavor: The snails add a unique, slightly sweet flavor to the soup.
• Rich and Nutritious: The soup is packed with protein and other essential nutrients.
• Comforting and Healthy: It’s a perfect dish for a cold winter day.