Golbaengi (a type of sea snail) with Korean radish salad. Korean radish pickles.
Mixing & DressingIngredients
- 500g of Korean radish.
- One cucumber.
- 1/2 carrot.
- 1/2 onion.
- A handful of cilantro.
- Two cans of canned snails.
- Ingredients for the marinade: 2 tablespoons gochujang (Korean chili paste), 2 tablespoons soy sauce, 3 tablespoons gochugaru (Korean chili flakes), 1 tablespoon sugar, 3 tablespoons vinegar, 2 tablespoons plum syrup, and 1 tablespoon minced garlic.
Instructions
For the Korean radish, slice it into shapes similar to "dongchimi" (a type of Korean pickled radish). For the cucumber, remove the seeds and then slice it thinly on a diagonal.
Slice the Korean radish, cucumber, and carrot. In a bowl, combine 1 tablespoon of salt, 2 tablespoons of sugar, and 3 tablespoons of vinegar. Add the sliced vegetables to the mixture and marinate for 1 hour.
Slice the onion thinly and soak it in cold water to remove its pungency. Chop the parsley into pieces about 2 inches long.
The marinated vegetables should be wrapped in a cheesecloth and squeezed tightly to remove as much excess liquid as possible.
Cut the sea snails (golbaengi) into bite-sized pieces and prepare the sauce using the listed ingredients.
Add all the ingredients and seasonings, mix thoroughly, then sprinkle with sesame seeds and serve.