Cooked River Snail and Tofu Gangdoenjang (3 Servings)

Prepare packaged fully cooked river-snail meat as the label directs and crumble the tofu. Never use raw or wild snails.

Dice the zucchini, onion, shiitake and scallion into pieces around 1 cm.

Stir-fry the onion, zucchini and shiitake in sesame oil over medium heat until softened.

Add 150 ml water, doenjang, gochujang and garlic. Stir and simmer, adjusting saltiness to taste.

Add tofu and the fully cooked snails and simmer until thoroughly hot and thickened. Add scallion, briefly simmer again and serve hot.