우렁강된장 (Snail Soybean Paste Stew)

Ingredients

• Snail 100g
• All-purpose flour 1 tbsp
• Tofu 150g
• Zucchini 6cm
• Onion 1/2
• Green onion 20cm (white part only)
• Shiitake mushroom 1
• Green chili pepper 2
• Cooking oil 1 tbsp
• Minced garlic 1 tbsp
• Soybean paste 3 tbsp
• Red pepper paste 1 tbsp
• Sugar 1/2 tbsp
• Plum extract 1 tbsp
• Water 300ml
• Seafood-flavored bouillon 1 cube
• Coarse red pepper powder 1 tbsp
• Sesame oil 1/2 tbsp
• Sesame seeds

1. 1Rinse the snails by rubbing with all-purpose flour, then rinse with water and drain.
2. 2Chop the onion and zucchini into 0.8cm cubes.
3. 3Slice the green onion into 20cm pieces.
4. 4Chop the mushroom.
5. 5Slice the green chili pepper.
6. 6Mash and chop the tofu.
7. 7Heat cooking oil in a pan over medium heat, add minced garlic and green onion, and sauté.
8. 8When the aroma of garlic and green onion rises, add onion, zucchini, and mushroom, and sauté lightly.
9. 9Add soybean paste, red pepper paste, and sugar, and stir-fry for 2-3 minutes.
10. 10Add water and seafood-flavored bouillon and bring to a boil.
11. 11When boiling, add coarse red pepper powder and tofu, and continue to boil.
12. 12When the soup thickens, add the snails and chili peppers, and simmer for about 2 minutes while stirring.
13. 13Turn off the heat, add sesame oil and sesame seeds, and serve.