Photo: Bernat Agullo, CC BY-SA 2.0, Wikimedia Commons

Golbaengi-muchim

Name: Golbaengi-muchim
Cuisine: South Korea
Ingredients: 25 g whelks (golbaengi); 13 g onion; 0.8 g scallion; 25 g cucumber; 13 g water dropwort (minari); 3 g perilla leaves; 1 g ginger juice; 10 g apple juice; 10 g sugar; 2 g gochujang (Korean chili paste); 3 g vinegar; 1 g ground sesame seeds; 1.3 g sesame oil; 1 g minced garlic; 5 g green chili pepper; 5 g red chili pepper

골뱅이무침

Korean salad

Side dishesCourse

104kcal · per serving

4/5Spice

🌱 Vegan

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About this dish

Golbaengi-muchim (골뱅이무침) or moon snail salad is a type of muchim (salad) made by mixing moon snails with vegetables. In South Korea, it is a typical snack eaten with alcoholic drinks (anju), typically made with red, spicy sauce and served with boiled somyeon (wheat noodles). Like other anju, it is sold in pojangmacha (street stalls).

Description: Wikipedia — Golbaengi-muchim, CC BY-SA 4.0

Recipe

Spicy Whelk Salad (Golbaengi Muchim)

🌶 Spicy 4/5VeganContains: gluten, soy, sesame

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

whelks (golbaengi)골뱅이
25 g
onion양파
13 g
scallion대파
0.8 g
cucumber오이
25 g
water dropwort (minari)미나리
13 g
perilla leaves깻잎
↔ No perilla leaves? Shiso leaves are a close cousin. In wraps, large basil or mint leaves also work.
🛒 Where to buy: Korean grocery stores (fresh produce)
3 g
ginger juice생강즙
1 g
apple juice사과주스
10 g
sugar설탕
10 g
gochujang (Korean chili paste)고추장
↔ No gochujang (Korean chili paste)? Sriracha or another chili paste with a little miso and honey gets close. It won’t have the same fermented depth.
🛒 Where to buy: Most large supermarkets now carry it in the Asian aisle; Korean grocery stores have more brands
2 g
vinegar식초
3 g
ground sesame seeds깨소금
1 g
sesame oil참기름
1.3 g
minced garlic마늘다진것
1 g
green chili pepper청고추
5 g
red chili pepper홍고추
5 g

Nutrition per serving

104kcal

17.5gCarbs

5.1gProtein

2.4gFat

202mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Julienne the onion and scallion and cut the cucumber into half-moons.
Cut the water dropwort and perilla leaves as if chopping them.
Drain the whelks and cut into bite-sized pieces.
Soak the julienned scallion in ice water.
Make the low-sodium vinegar gochujang sauce (chogochujang).
Toss everything together just before serving to finish.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.