1
Rub the freshwater snails vigorously under running water to remove debris from the folds, repeating the process about 10 times while changing the water.
Freshwater Snail Hangover Soup (Olgaengi Haejangguk)
A recipe for a savory and refreshing hangover soup made with freshwater snails, which are known by various regional names such as daseulgi, godi, or daesari.
KoreanSoup & Stew
⏱️ 37 min total📝 10 steps
What You'll Need
Freshwater snails1kg
Wateras needed
Doenjang (soybean paste)as needed
Joseon ganjang (Korean soy sauce)as needed
Rice flouras needed
Eggs2
Chivesas needed
Cheongyang chili peppersas needed
Garlicas needed
Dried kelp for brothas needed
Water from boiling greensas needed
Instructions
2
Soak the cleaned snails in water for 20 to 30 minutes, changing the water occasionally to allow them to purge any sand.
⏱️ 25m 0s3
Place the snails in a colander and boil them for 7 minutes.
⏱️ 7m 0s4
Place the boiled snails in a mortar and pound them for 5 minutes to separate the meat from the shells.
⏱️ 5m 0s5
Coat the snail meat with the rice flour.
6
Mix the kelp-infused water with the water used for boiling greens, pour into a pot, and bring to a boil.
7
Season the broth with doenjang and Joseon ganjang, then bring to a boil.
8
Cut the prepared chives, Cheongyang chili peppers, and garlic into appropriate sizes.
9
Once the broth is boiling, add the rice flour-coated snails and the beaten eggs, and boil together.
10
Add the chives and boil for one more brief period to finish.