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


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.

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