Golbaengi Muchim (Spicy Sea Snail Salad) with Thin Wheat Noodles
A tossed salad of sea snails and fresh vegetables coated in a sweet, sour, and spicy dressing, served with thin wheat noodles.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Sea snails and fresh vegetables tossed in a sweet, sour, and spicy dressing make a perfect dish to enjoy as a drinking snack or a light meal. Making the sauce 2 to 3 hours ahead allows the chili flakes to bloom into a vibrant color and deepens the flavor. With plenty of dressing, it is wonderful mixed together with boiled thin wheat noodles.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Sea snails (golbaengi)1 can, 240 g (small can)
- Cucumber1/2
- Carrot1/4
- Perilla leaves5 leaves
- White part of large green onion (daepa)2 stalks
- Thin wheat noodles (somyeon)2 servings, 150 g
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Gochujang (Korean red chili paste)2 tbsp
- Corn syrup (mulyeot)2 tbsp
- Vinegar3 tbsp
- Minced garlic1 tbsp
- Regular soy sauce (jin-ganjang) or brewed soy sauce (yangjo-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Sugar1 tbsp
- Fruit juice3 tbsp
- Ginger cooking wine (or ginger juice 1 tsp + mirin (cooking rice wine) 1 tbsp)1 tbsp
- Ground black peppera little
- Toasted sesame oila little
- Toasted sesame seedsas needed
- For the fruit juice, apple juice, orange juice, or Korean pear juice works well.
- I omitted cabbage because I did not have any, but adding it gives a nice texture and tastes delicious.
Steps
One small can is plenty for 2 servings of spicy sea snail salad.
I omitted cabbage because I did not have any, but adding it gives a nice texture and tastes delicious.
Make the sauce ahead of time—at least two or three hours in advance—so the chili flakes can bloom, the color turns vibrant, and the flavors meld together. (Add the sesame seeds and toasted sesame oil later when tossing the ingredients.)
Shred the white part of the large green onion using a julienne peeler or by watching the video right above, soak in cold water to take away some of the pungency, and drain well.
Rinse the sea snails under running water and cut them into bite-sized pieces.
Cut the vegetables into thick matchsticks as well.
Add the sea snails, vegetables, and sauce, toss gently, then add the toasted sesame oil and toasted sesame seeds and toss evenly to finish.
This amount of dressing is just right for tossing with thin wheat noodles, so if you are eating it without noodles, add only 2/3 of the sauce first and adjust to taste as you mix.
I also boiled thin wheat noodles, rolled them into small bundles, and arranged them on the plate.
Ppunwife's tips
- One small can is plenty for 2 servings of spicy sea snail salad.
- This amount of dressing is just right for tossing with thin wheat noodles, so if you are eating it without noodles, add only 2/3 of the sauce first and adjust to taste as you mix.
FAQ
Do I need to make the sauce in advance?
Making it at least 2 to 3 hours in advance allows the chili flakes to hydrate properly and the flavors to meld together well.
How much sauce should I use if I make it without thin wheat noodles?
When enjoying it without noodles as a drinking snack or on its own, toss with only about two-thirds of the total sauce first, then adjust to taste.
How do I reduce the sharp pungency of the large green onion?
Soaking the julienned white part of the green onion briefly in cold water draws out the harsh bite; simply shake off the excess water before using.
What can I substitute if I don't have ginger cooking wine?
You can mix 1 tsp of ginger juice with 1 tbsp of mirin (cooking rice wine) and use it the same way.
