Photograph of the finished Golbaengi muchim

Korea · Ốc biển trộn cay Golbaengi muchim

Golbaengi muchim

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of canned sea snails (golbaengi) canned sea snails (golbaengi) 1.9 lb
  • Photograph of Somen noodles Somen noodles 1.1 lb
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 5.6 oz
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 2.1 oz
  • Photograph of Rice vinegar Rice vinegar ½ cup
  • Photograph of Sugar Sugar 2.8 oz
  • Photograph of Carrot Carrot 1.6
  • Photograph of Cucumber Cucumber 1.1 lb
  • Photograph of Sesame oil Sesame oil ¼ cup
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 2.1 oz

Method

  1. 1 Rinse the canned snails with water, then slice them thinly and reserve some of the soaking water.
  2. 2 Mix gochujang with gochugaru, vinegar, sugar, and a little of the snail soaking liquid to make a sauce.
  3. 3 Using the snail soaking water in the sauce is the key to giving the dish a rich, authentic seafood flavor; omitting it will leave the sauce feeling sweet and sour.
  4. 4 Slice carrots and cucumbers into strips, then toss with salt for 10 minutes and drain well.
  5. 5 Boil somen noodles for 3 minutes, then rinse with cold water and toss with sesame oil, and set aside on a plate.
  6. 6 Mix the snails with the vegetables and sauce just before serving, then sprinkle with toasted sesame seeds.
Start cooking