Korean Spicy Sea Snail Salad
Golbaengi-muchim is a Korean spicy sea snail salad made by draining canned sea snails and tossing them with sliced cucumber, onion, and green onion in a dressing of gochujang, gochugaru, vinegar, and sugar. The chewy texture of the snails contrasts with the crisp bite of the raw vegetables, and soaking the onion in cold water for five minutes beforehand removes its sharp sting so it blends more smoothly with the sauce. Sesame oil and sesame seeds are added last for a nutty finish, and the dish must be served immediately after mixing to keep the vegetables from releasing water and going limp. Laying thin somyeon noodles underneath turns it into a fuller drinking snack that doubles as a light meal.
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Instructions
- 1
Drain sea snails and halve larger pieces.
- 2
Thinly slice cucumber, onion, and green onion.
- 3
Mix gochujang, gochugaru, vinegar, and sugar for dressing.
- 4
Add snails and vegetables, then toss quickly.
- 5
Finish with sesame oil and sesame seeds, then serve immediately.
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