Ureongssambap || Freshwater Snail Leaf Wraps and Rice, Leaf Wraps and Rice with Snails, 田螺包饭, 田螺包飯, タニシ入り野菜包みご飯, 우렁쌈밥 3

Ureong Ssambap is a traditional Korean dish originating from Dangjin, Chungcheongnam-do. It’s made by boiling freshwater snails, then cooking them in a thick sauce with vegetables and spices. The mixture is then wrapped in lettuce or other leafy greens, creating a flavorful and nutritious bite.

Historical Background and Significance

The abundance of freshwater snails in the Naep’o region, which includes areas like Hapdeok and Sapgyo, has made ureong ssambap a local specialty. In the past, people would collect these snails from rice paddies, especially during summer and autumn. Before cooking, the snails would be soaked in rice water to remove any dirt.

According to the Donguibogam (a Korean medical encyclopedia), freshwater snails have a cold nature, sweet taste, and are non-toxic. They are believed to alleviate heat, quench thirst, soothe liver heat and eye redness, promote urination, and reduce internal heat.

Preparation

While farmed snails are commonly used today, traditionally, wild snails were collected from rice paddies. To prepare, the snails were cleaned thoroughly after removing their shells. The snails were then cooked with vegetables like onions and anchovies, and seasoned with a mixture of soybean paste, gochujang (Korean chili paste), and other spices. The cooked mixture was then served with lettuce or other leafy greens for wrapping.

Cultural Significance

Ureong ssambap has deep cultural roots in Dangjin. It was a common dish for locals, especially in rural areas, as snails provided a valuable source of protein. There are many Korean proverbs related to snails, reflecting their importance in everyday life. For example, “Even a snail has a plan to cross a ridge” means that even the most insignificant person has their own abilities.

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