Olgaengi-guk

About the dish

A savory Chungcheong soup from a clear river. Olgaengi (marsh snail) lives only in the cleanest first-grade water and, prized for liver function and hangover relief, was simmered as a hangover soup in Chungcheong and Gangwon. Dissolving doenjang and adding mallow or chives, it is simmered to a savory greenish broth.

Key ingredient

Marsh snail (olgaengi/daseulgi) — rich in taurine, excellent for liver function and hangover relief; high in iron to support healthy iron levels; aids bile secretion for digestion. In season summer; from clean inland waters such as the Seomjin River.

Ingredients

Main: marsh snail, curled mallow or chives, doenjang, flour, scallion · Seasoning: minced garlic, chili powder, soup soy sauce

Simple recipe

1. Purge the snails, boil them, pick the meat, and reserve the broth.
2. Dissolve doenjang in the reserved broth and boil.
3. Add the mallow or chives and the snail meat.
4. Season with minced garlic and chili powder.
5. Boil once and serve savory.

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