Korean Grilled Sea Snail with Gochujang
Pre-boiled sea snail meat is sliced thin, trimmed of tough visceral parts, and marinated for fifteen minutes with sliced onion in a sauce built on gochujang, gochugaru, soy sauce, oligosaccharide syrup, and minced garlic. A screaming-hot pan sears the marinated snail in three to four minutes, concentrating the spicy-sweet sauce onto the surface while preserving the snail's signature firm chew. Green onion goes in for the final minute, followed by a drizzle of sesame oil. The briny depth of the sea snail meets the fermented heat of gochujang in every bite.
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Instructions
- 1
Slice sea snail meat thinly and remove any tough visceral parts.
- 2
Combine gochujang, gochugaru, soy sauce, syrup, and garlic to make the sauce.
- 3
Marinate the sea snail and sliced onion in the sauce for 15 minutes.
- 4
Spread on a very hot grill/pan and cook quickly for 3-4 minutes.
- 5
Add green onion, grill 1 more minute, and finish with sesame oil.
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