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golbaengi (sea snails)

🥗Healthier: sliced squid

💰Cheaper: canned clams

Canned clams provide a similar texture and flavor at a lower cost.

Prepare 1 can of golbaengi (sea snails) and empty it into a bowl.

Chop about 10 leaves of lettuce into bite-sized pieces by tearing them with your hands.

Slice cucumber into long strips, cutting it thinly.

Cut some carrot into thin strips for color, using only a small amount.

Slice some paprika into long strips.

Chop some cabbage into pieces about 1 cm thick.

Slice golbaengi into thin pieces, making sure not to cut them too thin so that the flavor is still noticeable.

In a separate bowl, mix together 1/2 tablespoon gochujang, 1/2 tablespoon gochugaru, 1 tablespoon anchovy sauce, 1 tablespoon soy sauce, 2 teaspoons vinegar, 2 tablespoons olive oil, 1 tablespoon minced garlic, 2 teaspoons sugar, and 1 tablespoon corn syrup.

Stir the mixture well to combine all the ingredients for the dressing.

Add the dressing to the bowl with the chopped vegetables and golbaengi, but do not add it all at once; add about 2/3 of it and mix gently to combine.

Taste the mixture and adjust seasoning with more dressing if desired, being careful not to make it too salty.

Optionally, add some of the golbaengi's liquid (about 3 tablespoons) for extra flavor.

Mix everything together gently without crushing the ingredients, ensuring the golbaengi remains intact.

Serve immediately for the freshest flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens