Korean Grilled Sea Snail with Gochujang
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Sliced sora, a Korean sea snail, stays chewy, with the gochujang sauce cooked right down onto it and no liquid left in the pan.
Read more
A weak flame lets water pool and turns it into a stir-fry, so the pan goes on high. Trim off the tough innard end while slicing.
Ingredients
Instructions
- 1
Slice 500 g boiled sea snail meat thinly, then remove any tough visceral pieces.
Shake off excess moisture before seasoning so the sauce clings well and does not turn loose in the hot pan.
- 2
Mix 2.5 tablespoons gochujang, 1 tablespoon gochugaru, 1.5 tablespoons soy sauce, 1 tablespoon oligosaccharide syrup, and 1 tablespoon minced garlic until smooth. Break up thick paste pockets so every slice seasons evenly.
- 3
Toss the sea snail and 80 g sliced onion with the sauce, coating the pieces without crushing them.
Marinate for only 15 minutes, since a longer rest can draw out water and make the texture tough.
- 4
Preheat a pan or grill over high heat until it is very hot.
Spread the marinated sea snail in a single layer and cook quickly for 3-4 minutes, reducing the sauce before watery juices collect.
- 5
Turn the pieces only once or twice while cooking so the sauce can tighten onto the surface.
If the heat drops, cook in smaller batches and avoid stirring so much that the dish becomes watery.
- 6
Add 40 g green onion and cook for 1 more minute, just until its aroma rises.
Turn off the heat, drizzle in 1 tablespoon sesame oil, toss briefly, and serve while the glossy sauce still coats the sea snail.
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