Olgaengi Doenjang Soup with Pre-Cooked Freshwater Snails and Mallow

Use only shell-free freshwater snail meat explicitly labeled fully cooked. Thaw frozen packs in the refrigerator and follow their reheating directions.

Remove tough stems, rinse the mallow thoroughly and cut into 4 cm lengths. Slice the scallion.

Boil 800 mL stock, then dissolve the doenjang, stirring until smooth.

Add the mallow and garlic and simmer over medium heat until the stems are tender, roughly 7–10 minutes depending on the greens.

Add the fully cooked snail meat and scallion, and heat until the soup returns to a thorough boil. Follow any longer package reheating instruction.

Add optional gochugaru, taste, and avoid extra salt until checking the doenjang's saltiness. Serve steaming hot.