Korean snails

Did you know that snails are eaten not only by exquisite French? Almost all continents have their own variations of shellfish dishes. Including in Asian countries.

Spicy Korean cuisine is rich in variety of dishes with many ingredients. The most famous appetizer for us is, perhaps, Korean-style carrots, which Ukrainians are so fond of. But at one time, another appetizer also appeared, which became popular not only in the East.

Today we will cook Korean snails. This dish contains ingredients familiar to Asian countries that emphasize the taste of tender meat. So, let’s begin.

What you need:

• grape snails — 500 gr;
• classic soy sauce — 100 ml;
• garlic — 4-5 cloves;
• hot pepper — 20 gr;
• wine vinegar — 10 ml;
• dry white wine — 60 ml;
• sugar — 5 g (1 tsp);
• thyme, rosemary — 10 g each;
• lemon — 1 pc;
• salt.

We will wash the snails under running water. If they are collected in nature, do not forget to pre-clean them from the inside by starving them for 3-4 days.

Now we put a pot of water on the fire, bring it to a boil and add live mollusks there. You need to cook snails over low heat for 30-40 minutes.

We take out with a slotted spoon and let cool. At this time, we will take care of the marinade. Combine soy sauce, wine and vinegar in a deep bowl. Now add chopped garlic and pepper there, and then greens (without chopping). Pour in sugar, add salt and mix.

Let’s start preparing fillets. We take out the body of the mollusk from the shell with tweezers and separate the fleshy leg. Discard the rest. We lower the washed meat into the marinade, which should completely cover it. Stir and leave in the refrigerator for a day.

When serving, pour over the snails with lemon juice (70-80 ml) and decorate with lemon wedges.

Bon Appetit!