Pumpkin Leaf and Freshwater Snail Doenjang Soup

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Put the soup anchovies and dried kelp in 1 and a half cups of water to make 1 cup of anchovy-kelp broth.
2. Snap the pumpkin leaf stems and pull to peel off the stringy skin, then wash.
3. Dissolve the doenjang in 1 cup of anchovy-kelp broth, add the washed freshwater snail meat, and steep the broth over medium heat for about 5 minutes.
4. Remove the snails used for the broth and mix them with beaten egg.
5. Cut the garlic chives into about 1 cm pieces and slice the green onion on the diagonal.
6. When the broth comes to a boil, add the pumpkin leaves, garlic chives, green onion, and minced garlic, and finally gently add the egg-coated snails.