 South Korean-stylegolbaengi-muchim | |
| Alternative names | Moon snail salad |
|---|---|
| Type | Muchim |
| Course | Anju |
| Place of origin | Korea |
| Associatedcuisine | Korean cuisine |
| Main ingredients | Moon snails |
| Korean name | |
| Hangul | 골뱅이무침 |
| RR | golbaengimuchim |
| MR | kolbaengimuch'im |
| IPA | [kol.bɛŋ.i.mu.tɕʰim] |
Golbaengi-muchim (골뱅이무침) ormoon snail salad is a type ofmuchim (salad) made by mixingmoon snails with vegetables.[1][2] In South Korea, it is ananju (food served and eaten with alcoholic drinks) typically made with red, spicy sauce and served with boiledsomyeon (wheat noodles). Like otheranju, it is sold inpojangmacha (street stalls).[3]
Whelks are washed, boiled, and shelled.[4] Bigger ones are halved, and the snail meat is mixed with vegetables (most commonlyjuliennedscallions, carrots, onions, and slicedcucumber), soaked and shreddedhwangtae-po (yellow dried pollock), and seasonings (most commonlychili paste,chili powder,soy sauce, minced garlic, vinegar, andsesame oil).[4] It is served with toasted sesame seeds sprinkled on top.[4] Often, boiledsomyeon (wheat noodles) to be mixed with the spicy salad is served together.[4]
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