Ureong Gangdoenjang: Pre-Cooked Snail and Tofu Doenjang Dip (4 Servings)

Check the pre-cooked snail label for refrigeration and reheating directions; remove shell fragments. Never substitute raw or untraceable snails.

Dice zucchini, onion and mushrooms into roughly 1 cm pieces, slice scallions and chili, and crumble the tofu.

Sauté onion, scallion and garlic in oil over medium heat until the onion begins to turn translucent.

Stir in 2 tbsp doenjang, 1 tsp gochujang and 180 mL water. Add zucchini and mushrooms and simmer until tender.

Add pre-cooked snail and tofu. Simmer until piping hot and thick, complying with package reheating instructions. This is not a raw-snail cooking method.

Add optional chili and simmer briefly. If too salty, add water or tofu; serve with cooked rice and washed lettuce.