South Korean-style golbaengi-muchim
| |
| Alternative names | Moon snail salad |
|---|---|
| Type | Muchim |
| Course | Anju |
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Main ingredients | Moon snails |
| Korean name | |
| Hangul | 골뱅이무침 |
|---|---|
| Revised Romanization | golbaengi-muchim |
| McCune–Reischauer | kolbaengi-much'im |
| IPA | [kol.bɛŋ.i.mu.tɕʰim] |
Golbaengi-muchim (골뱅이무침) or moon snail salad is a type of muchim (salad) made by mixing moon snails with vegetables.[1][2]InSouth 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).[3]
Moon snails are washed, boiled, and shelled.[4] 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).[4] It is served with toasted sesame seeds sprinkled on top.[4] Often, boiled somyeon (wheat noodles) to be mixed with the spicy salad is served together.[4]
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