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


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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)


  • 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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About Sea Snail MuChim (GolBaengI MuChim)

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