It is all about the snails, the edible kinds. Yikes!!!
Actually the word “snail” for this dish is not the right translation. The sea snails I used for this recipe in Korean is called “골뱅이, golbangyi”. The snail in Korean is “달팽이, dalpangyi”. I couldn’t find the right English word for golbangyi, and the next close thing is the snail. So I will call this recipe the Spicy Korean Sea Snail Salad, 골뱅이 무침 (golbangyi muchim).
If you happen to know the Korean Golbangyi in English, please share.
Koreans do eat a few kinds of
slug snails but not all. Golbangyi is perhaps the most popular among them and it is mostly consumed from a can. Fresh golbangyi is available sometimes but it is a pain to get the meat out of the shell if you know what I mean.
Golbangyi is delicious. Its texture is similar to clam. So if you like clams, you won’t have a problem with golbangyi.
I made spicy salad with my canned friend. This salad is quite popular during summer month and often serve with thin wheat vermicelli. If you truly love Korean food and love what the locals eat, you will love this salad.
BTW Canned golbangyi-s are available in most Korean grocery stores and they are very affordable. So why not try something unusual for the sake of summer?
I like my golbangyi in big chunks. You can cut off to small piece if you prefer.
this special ingredient I use often in Korean salad. This the Korean green plum extract (maeshil jeup). You might be able to find this golden syrup in a big Korean store. If you can’t find it, omit it. Instead use the reserved 2 tablespoon of golbangyi juice from the can.
You can eat the salad alone but try mixing with thin wheat noodles to make complete meal.
Cold and refreshing! You’ve just got one exotic meal of the summer to remember.
I gave a little portion to my children as a lunch. It was spicy but they liked it.
“These clams are very delicious, mom!” My 12 year old daughter said as she was drinking a cup of milk to neutralize the spiciness. I felt a little guilty because I told her it was clam. Otherwise she would have refused to eat.
So someday, when she reads this recipe post…
“Sorry to lie to you, darling! It was not what you thought it was. But remember! — you liked it.”
- 1 large or 2 small (about ) canned golbanygi
- ¼ cabbage, thinly sliced
- ½ onion thinly sliced
- ½ carrot, thinly sliced into matchsticks
- 1 small cucumber thinly sliced diagonally
- 1 clove garlic finely minced
- 2 tablespoon Korean chili paste
- 2 tablespoon Korean chili flakes
- 2 tablespoon white or rice vinegar
- 1 - 1½ tablespoon sugar
- 1 tablespoon Korean plum extract, optional (or use the juice from the canned golbangyi)
- 1 tablespoon toasted sesame seeds
- 1 green onion chopped
- Korean thin wheat noodles/vermecilli
- Drain the golbangyi and reserve 1 tablespoon of juice. Rinse the golbangyi and cut in half if the pieces are too big.
- In a large mixing bowl, combine cabbage, onion, carrots, cucumber, and the golbangyi. Set aside.
- In a small mixing bowl, combine garlic, chili paste, chili flakes, vinegar, sugar, plum extract (if you don't it, add reserved golbangyi juice), and sesame seeds. Mix them well to make the sauce.
- Drizzle the sauce over to the golbaygi and vegetable mixture and toss well. Chill in the fridge while you are getting the noodles ready.
- Cook the noodles in a package direction or boil in the water for 3-4 minutes. Rinse the noodles in the cold running water and drain well.
- Place golbangyi salad with cold wheat noodles on the side. Toss well before you serve.