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.

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Drain 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.
2Cut up 1 cup cucumber.
3Slice an onion (about 1/2 cup) thinly.
41 small cabbage sliced into thin strips or Romaine lettuce cut into bite sized pieces.
5Cut 1 carrot (about 1/3 cup) thinly.
6Cut 1 hot red pepper and 1 hot green pepper into 1/2 inch pieces.
7Cut 3 green onions thinly on a diagonal
8In 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.
9In a large bowl, add all of the sea snails and the prepared vegetables
10Pour the sauce on the vegetables and mix thoroughly.
Refrigerate for a few hours or overnite to allow flavors to marry.
11NOTE: Don’t eat sea snails ? You can substitute them with boiled squid or shrimp.

About this Recipe