Pumpkin Leaf and Freshwater Snail Doenjang Soup

Ingredients

Instructions

1. 1

   Add broth anchovy and dried kelp to 1½ cups water to make 1 cup of anchovy-kelp broth.

   
2. 2

   Snap the stem of the pumpkin leaf and pull to peel off the thread-like skin, then wash.

   
3. 3

   Dissolve soybean paste in 1 cup of anchovy-kelp broth, add the washed freshwater snail meat, and steep over medium heat for about 5 minutes.

   
4. 4

   Remove the freshwater snail used for the broth and mix with beaten egg.

   
5. 5

   Cut the chive into about 1cm pieces and diagonally cut the green onion.

   
6. 6

   Once the broth boils, add pumpkin leaf, chive, green onion, and chopped garlic, and finally gently add the egg-coated freshwater snail.