Sea Snail MuChim (GolBaengI MuChim)

Skip Davis


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


★★★★★ 1 vote

Makes about 5 cups
25 Min



  • 1 c
    sea snails (golbaengi)
  • 1 c
  • 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)

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

How to Make Sea Snail MuChim (GolBaengI MuChim)


  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.

Printable Recipe Card

About Sea Snail MuChim (GolBaengI MuChim)

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