Sea Snail MuChim (GolBaengI MuChim)

Skip Davis

By
@Grandpaskip

A spicy seafood mixture of Sea Snails and vegetables.
Easy to make and quick to fix.


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Comments:

Serves:

Makes about 5 cups

Prep:

25 Min

Ingredients

MAIN INGREDIENTS

1 c
sea snails (golbaengi)
1 c
cucumber
1 medium
onion (1/2 cup)
1 medium
carrot (1/3 cup)
1 small
cabbage or romaine lettuce
4 small
green onions
2 small
1 red & 1 green hot pepper
sesame leaves (optional)

SAUCE INGREDIENTS

3 Tbsp
red pepper paste
1 Tbsp
red pepper powder
1/2 Tbsp
soy sauce
2 Tbsp
sugar
2 Tbsp
rice vinegar
1/8 tsp
garlic powder
1/2 Tbsp
sesame seeds

Directions Step-By-Step

1
Drain the liquid from the can. Rinse the sea snails and drain the water. If the snails are too big, cut them into bite sized pieces.
2
Cut up 1 cup cucumber.
3
Slice an onion (about 1/2 cup) thinly.
4
1 small cabbage sliced into thin strips or Romaine lettuce cut into bite sized pieces.
5
Cut 1 carrot (about 1/3 cup) thinly.
6
Cut 1 hot red pepper and 1 hot green pepper into 1/2 inch pieces.
7
Cut 3 green onions thinly on a diagonal
8
In a small bowl, combine red pepper paste, red pepper powder, soy sauce, sugar, vinegar, garlic powder and sesame seeds. Mix them well. together. NOTE: Start with 2 Tablespoons of sugar and vinegar and add more, depending on your taste.
9
In a large bowl, add all of the sea snails and the prepared vegetables
10
Pour the sauce on the vegetables and mix thoroughly.
Refrigerate for a few hours or overnite to allow flavors to marry.
11
NOTE: Don’t eat sea snails ? You can substitute them with boiled squid or shrimp.

About this Recipe