Golbaengi-muchim with Somyeon

Golbaengi is a sea snail. This sea snail started to be produced as canned food and exported in 1960s; soon it became a popular side dish accompanying alcoholic beverages in downtown Seoul in 1970s. This very simple dish now can be found in every corner of Korea. The recipe has changed over time and it is often served with thin noodles.

Golbaengi-muchim (Serves 2)

 

 

One can of Golbaengi (sea snail), half of an onion, half of a cucumber, 100 g Somyeonn noodles, a piece of leek.

 

Seasonings:1 Tbsp Gochujang(red chili pepper), 1 tsp of red chili powder, 1Tbspvinegar, 1 tsp de sugar, little sesame oil, some sesame seeds

Preparation:
1. Cut the onion in julienne,and soak in water to get rid of the bitter taste. Drain
2. Cut the leek in julienne,and soak in water to get rid of the bitter taste. Drain

3. Peel off and cut the cucumber vertically in four. Discard the inner part. Cut the pieces of cucumber diagonally in fine slices.

4. Open the can of golbaengi, drain them and cut them in two or three according to the size.

5. Prepare the sauce with the ingredients except sesame oil and sesame seeds.

Cooking:
1. Bring the water to a boil.

2. Cook the noodles. Drain them. Rinse them with cold water several times to get rid of the excess starch from the noodles. Make a form of chignon in the water with the help of a fork and then drain well.
3. Mix the vegetables and golbaengi with sauce.

Presentation:

Put the salad on one side and the noodles on the other side on a dish. Drizzle little sesame oil on the salad, and sprinkle sesame seeds on the noodles.
Or
Put the noodles and then salad over the noodle in a bowl. Drizzle little sesame oil and sprinkle sesame seeds.