Golbaengi Muchim (Spicy Bai Top Shell Salad) Recipe Video

If you've been Korean bar in Korea, you probably saw at least one table has Golbaengi muchim. It is very popular in Korea, but because of the image of bai top shell - snail, not everyone loves it at first sight. It's chewy, very delicious with the spicy sauce we commonly toss with. If I can explain a bit more friendly, it is Korean style pasta salad - because we always serve this salad with noodles on the side. And mix it together right before you eat with chopsticks!

Summary

Preparation Time25 MinCooking Time10 Min
Ready In35 MinDifficulty LevelMedium
Health IndexAverageServings4
CuisineCourse
TasteMethod
DishMain Ingredient

Ingredients

For dressing
 Gochujang1 Tablespoon (Korean red pepper paste)
 Gochugaru2 Tablespoon (Korean red pepper flakes)
 Sugar2 1⁄2 Tablespoon
 Toasted sesame oil1 Tablespoon
 Sesame seeds1 Tablespoon, toasted
 Salt1 Teaspoon
 Black pepper1 Pinch
 Lemon2 Medium, juiced
 Garlic clove1 Medium, chopped
For salad
 Cabbage leaves3 Large, cut into thin strips
 Purple cabbage leaves3 Large, cut into thin strips
 Granny smith apple1⁄2 Medium, cut into long thin strips
 Carrot1 Medium, cut into long thin strips
 Cucumber1⁄2 Small, cut into long thin strips
 Green chili1 Medium, cut into long thin strips
 Red chili1 Medium, cut into long thin strips
 Sweet onion1⁄4 Small, sliced thinly
 Green onion1 Medium, sliced thinly
 Golbaengi1 Can (10 oz) (bai top shell, or shrimp, lump crab meat or calamari) (Optional)
 Somen noodles2 Cup (32 tbs) (soba noodles)
For garnish
 Sesame seeds1⁄2 Teaspoon
 Toasted sesame oil1⁄2 Teaspoon

Directions

GETTING READY
1. In a bowl, place together, gochujang, gochugaru, sugar, sesame oil, sesame seeds, salt, pepper, lemon juice and garlic, set aside.

MAKING
2. In a pot with boiling salted water, cook the noodles as per package directions.
3. Rinse the noodles and drain well.
4. In a bowl, place all the vegetables, apple and Golbaengi , pour the sauce over it and toss gently to coat evenly.

SERVING
5. On a serving plate, transfer the salad and garnish with sesame seeds and sesame oil.
6. Serve Golbaengi Muchim with cold cooked somen or soba noodles.
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