The essential ingredient of this dish is ureongdoenjang, which is soybean paste boiled with chopped onion, green pepper, mushrooms, and freshwater snails in rice water. This is then served with a bowl of rice topped with a variety of vegetables.
Ingredients (serve 4)
2 cups short-grain rice (1 lb, 450g), ½ cups barley, 3½ cups water (875ml), 3⅓ oz (100g) Korean chives
Ssamjang 5 oz (150g) fresh water snail, 1 tablespoon all-purpose flour, 1 tablespoon rice wine, 4 tablespoons doenjang (soybean paste), 2 oz (50g) dubu, 2 pyogo (shiitake) mushrooms, 2 oz (50g) onion, 2 oz (50g) young squash, 1 green chili pepper (½ oz, 15g), 1 oz (30g) large green onion, 1 tablespoon minced garlic, 1 teaspoon gochut-garu (red chili pepper powder), 1 tablespoon sesame oil, 1 cup water
1. Soak the short grain rice and barley in cold water for 30 minutes and drain. In a large saucepan, combine the short grain rice and barley and mix well. Pour 3½ cups of water into the saucepan and cover with a lid. Bring to boil over high heat. When it boils, reduce the heat to medium-low. Simmer for 20 minutes. When the rice is tender but firm, reduce the heat to very low and cook for 10 more minutes. Remove the pot from the heat and gently stir the rice with a wooden spoon.
2. Wash the Korean chives and cut into 2-inch (5-cm) long segments.
3. Rub the fresh water snail with 1 tablespoon of flour and then wash with cold water. Marinade with 1 tablespoon rice wine for 30 minutes.
4. Mash the dubu with a knife.
5. Cut the pyogo mushrooms, onion and young squash into ½-inch (1-cm) small cube pieces. Cut the green chili pepper ⅛-inch (0.3-cm) width slices.
1. Heat a ttukbaegi (earthen pot), add sesame oil and stir-fry the minced garlic and fresh water snail for 5 minutes over high heat. Pour 1 cup of water and boil over medium heat.
2. When it boils, dissolve 4 tablespoons doenjang and add dubu, pyogo mushrooms, onion, chili pepper and young squash and then cook for 5 minutes over low heat. Add 1 teaspoon of gochut-garu and minced greenonion. Turn off the heat.
3. Place a scoop of cooked rice in the individual bowl. Serve with Korean chives.