Monday, October 1, 2012

Golbaengi Muchim(Sea snails with seasoned red pepper paste)/골뱅이 무침/辣酱凉拌海螺

This is one of the canned "Golbaengi" available in Korea.

Golbaengi muchim is a type of Korean salad mainly consumed as anju when drinking alcoholic beverages such as soju or beer. It is made with Neverita didyma, (a sea snail), dried shredded squid or dried Alaska pollack, vegetables such as sliced cucumber, and shredded scallions, and mixed with a hot and spicy sauce. The sauce is generally made with gochujang (chili pepper paste), chili pepper powder, vinegar, sugar, salt, minced garlic, and sesame oil

Golbaengi muchim/辣酱凉拌海螺是韩国人在喝烧酒或啤酒的喜爱配酒小菜。一般上是采用罐头海螺,配上黄瓜,红萝卜,洋葱,也有人喜欢加上明太鱼丝等,拌上韩式辣椒酱,辣椒粉,醋等调味料。。。。。

Ingredients :
canned " Golbaengi" 200g
1/2  of cucumber
1/3  of carrot
1/4 of onion 
minced garlic  1/2 Tsp
spring onion  1 1/2 Tsp
Korean red pepper paste 25g
red pepper powder 20g
soy bean sauce 10g
sugar 20g
vinegar 25g
sesame oil 5g
roasted sesame seeds 1/2 Tsp

Method :
1. Rinse and drain the  canned sea snails ( if the sea snails are big, may cut it into rather small pieces).

2. Slice the cucumber, carrot and onion.

3. Cut the spring onion 3 -4 cm long stripes.

4. In a bowl, mix the red pepper paste, red pepper powder,minced garlic,soy bean sauce,sugar, vinegar ,sesame oil together. Combine the marinade ingredients with the cucumber, carrot, spring onion, onion and sea snails well.

5. Sprinkle the roasted sesame seeds before serve.

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