Korean Easy Meal Recipe: Golbaengi-muchim  (Korean Sea Snail Salad)

Korean Easy Meal Recipe: Golbaengi-muchim  (Korean Sea Snail Salad)

Korean Easy Meal Recipe: Golbaengi-muchim  (Korean Sea Snail Salad)

What is Golbaengi-muchim?

Golbaengi-muchim (골뱅이무침) or sea snail salad is a type of muchim (salad) made by mixing sea snails with vegetables in spicy sauce. In South Korea, it is an anju (food served and eaten with alcoholic drinks) typically made with red, spicy sauce and served with boiled somyeon (wheat noodles).

Sea snails are washed, boiled, and shelled. Bigger ones are halved, and the snail meat is mixed with vegetables (most commonly julienned scallions, carrots, onions and sliced cucumber), soaked and shredded hwangtae-po (yellow dried pollock), and seasonings (most commonly chili paste, chili powder, soy sauce, minced garlic, vinegar, and sesame oil). It is served with toasted sesame seeds sprinkled on top. Often boiled somyeon (wheat noodles) are mixed with the spicy salad and served together.

Korean Easy Meal Recipe: Golbaengi-muchim  (Korean Sea Snail Salad)

Whelks are a type of edible sea snails that are high in protein and low in fat. Koreans typically use canned whelks (golbaengi) because they are pre-cooked and soaked in a sweet and savoury brine, making them very convenient to use. The chewy texture of the whelks, when mixed with sweet, sour, and spicy seasonings and vegetables, creates a delicious flavour that is really amazing!

Ingredients

  • 1 can golbaengi (sea snails/whelk)
  • 170g somyeon (thin noodles)
  • 1 cucumber, cut into strips
  • 1 small onion, cut into strips
  • 1, 2 carrots, cut into strips
  • 2, 3 green onions, cut into strips
  • 3 tbsp gochujang (red pepper paste)
  • 1 tbsp gochugaru (red pepper flakes)
  • 2 garlic cloves, minced
  • 1/2 tbsp soy sauce
  • 2 tbsp brown sugar
  • 2 tbsp vinegar (cider vinegar or Mirin okay)
  • sesame seeds (garnish)
  • sesame/perilla leaves (optional)

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Korean Easy Meal Recipe: Golbaengi-muchim  (Korean Sea Snail Salad)

How to cook

  1. Combine green onion and onion in a bowl. Soak in cold water for 10-30 minutes to reduce the spiciness.
  2. Rinse the green onion and onion under cold water until it’s curly and crisp. Drain well.
  3. Combine garlic, ginger, gochu-garu, gochujang, vinegar, rice syrup, salt, and soy sauce in a large bowl. Mix well and set aside.
  4. Open the can of golbaengi and drain well, reserving ⅓ cup of the brine.
  5. Cut golbaengi into bite-sized pieces. Set aside.
  6. Bring a medium pot of water to a boil over medium high heat and add the noodles. Stir gently with a wooden spoon to prevent them from sticking to each other.
  7. The noodles will float to the surface in 2 minutes. Stir them gently with a wooden spoon and cook for another minute.
  8. Remove from the heat and strain the noodles in a colander. Rinse them in cold running water, rubbing them with your hands to remove the starch. Drain well.
  9. Divide the noodles into 4 roughly equal portions. Roll each portion into a nice ball and place them together on a large plate.
  10. Add the golbaengi, cucumber, green chili pepper, sliced onion and green onion to the seasoning sauce in the large bowl. Keep some shredded green onion behind to use as a garnish later. Add the sesame oil and mix well.
  11. Pour everything over top of the noodles on the plate.
  12. Add the pear over top and then the shredded green onion on top of the pear. Sprinkle the sesame seeds over top and serve right away.

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