golbaengi-muchim
Sign in to saveAlso known as moon snail salad
Golbaengi-muchim () or moon snail salad is a type of muchim (salad) made by mixing moon snails with vegetables. In South Korea, it is an anju (food served and eaten with alcoholic drinks) typically made with red, spicy sauce and served with boiled somyeon (wheat noodles). Like other anju, it is sold in pojangmacha (street stalls).
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Vinony's link graph records 201 inbound references to golbaengi-muchim, and connects out to stir-fried water spinach, eggplant salad and Cucumis sativus.
It is catalogued under topics including Korean seafood dishes, Salads and Snail dishes.
Vinony links it to 4 Wikipedia language editions.
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Encyclopedic overview
4 sectionsContents
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Golbaengi-muchim () or moon snail salad is a type of muchim (salad) made by mixing moon snails with vegetables. In South Korea, it is an anju (food served and eaten with alcoholic drinks) typically made with red, spicy sauce and served with boiled somyeon (wheat noodles). Like other anju, it is sold in pojangmacha (street stalls).
== Preparation == Whelks are washed, boiled, and shelled. Bigger ones are halved, and the snail meat is mixed with vegetables (most commonly julienned scallions, carrots, onions, and sliced cucumber), soaked and shredded hwangtae-po (yellow dried pollock), and seasonings (most commonly chili paste, chili powder, soy sauce, minced garlic, vinegar, and sesame oil). It is served with toasted sesame seeds sprinkled on top. Often, boiled somyeon (wheat noodles) to be mixed with the spicy salad is served together.
Excerpted from Wikipedia’s “golbaengi-muchim” article, available under the CC BY-SA 4.0 licence.