sea snail muchim (golbaengi muchim)

How To Make sea snail muchim (golbaengi muchim)

• 1

  Drain 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.
• 2

  Cut up 1 cup cucumber.
• 3

  Slice an onion (about 1/2 cup) thinly.
• 4

  1 small cabbage sliced into thin strips or Romaine lettuce cut into bite sized pieces.
• 5

  Cut 1 carrot (about 1/3 cup) thinly.
• 6

  Cut 1 hot red pepper and 1 hot green pepper into 1/2 inch pieces.
• 7

  Cut 3 green onions thinly on a diagonal
• 8

  In 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.
• 9

  In a large bowl, add all of the sea snails and the prepared vegetables
• 10

  Pour the sauce on the vegetables and mix thoroughly. Refrigerate for a few hours or overnite to allow flavors to marry.
• 11

  NOTE: Don’t eat sea snails ? You can substitute them with boiled squid or shrimp.
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