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Golbaengi-muchim (Spicy Korean Moon Snail Salad with Somyeon) 골뱅이무침

  • Total Time: 10 mins


This unique blend of spicy and sweet only from this Korean dish will haunt you and make you crave it until you make it!


Units Scale
  • 280g canned whelks
  • 1 cucumber
  • 1/2 cup carrot or apple
  • 1/2 cup onion
  • 1 tsp salt
  • 1/4 cup gochujang (hot pepper paste)
  • 2 tbsp gochugaru (korean hot pepper flakes)
  • 2 tbsp vinegar
  • 1 tbsp honey
  • 1 tsp sugar
  • 1 tbsp sesame oil
  • 2 garlic cloves, minced
  • 2 green onion stalks, chopped
  • somyeon
  • 1 sliced red chilli pepper (for garnishing)


  1. Prepare the whelks. Open the can and rinse the whelks in cold water.
  2. Prepare the vegetables. Slice cucumber, carrot/apple and onion into thin slices. Add salt and set aside. The water will come out from the vegetables, making it crunchier later.
  3. Prepare sauce. Mix gochugaru, gochujang, vinegar, honey, sugar, sesame oil, minced garlic, chilli pepper and green onion stalks together.
  4. Squeeze the water out of the vegetables and add them to the sauce, together with the whelks. Mix well.
  5. Cook the somyeon. Boil water and cook the noodles with the lid open. The noodles are ready when they taste chewy. Pour them into a strainer and rinse under cold running water. This should be your last step.
  6. Plate the noodles and pour the sauce with whelk over. Serve with alcohol!


  • Once the ice cubes are added, try not to shake the drink for too long as the ice cubes might melt and dilute the drink
  • Adjust the sweetness to your liking with the amount of honey and tartness with the key lime
  • To make a large batch, you can skip using the shaker. Mix the ingredients and chill, then simply pour into cocktail glasses filled with ice and top up with soda water. And a sprig of thyme!