Golbaengi-muchim () or moon snail salad is a type of muchim (salad) made by mixing moon snails with vegetables. In South Korea, it is a typical snack eaten with alcoholic drinks (anju), typically made with red, spicy sauce and served with boiled somyeon (wheat noodles). Like other anju, it is sold in pojangmacha (street stalls).
Preparation Whelks are washed, boiled, and shelled. (Or precooked canned whelk may be used). Bigger ones are halved, and the snail meat is mixed with vegetables (most commonly julienned scallions, carrots, onions, and sliced cucumber), and seasonings (most commonly chili paste, chili powder, soy sauce, minced garlic, vinegar, and sesame oil). It is served with toasted sesame seeds sprinkled on top. As an additional ingredient, shredded dried pollock (hwangtae-po, ) that has been reconstituted and soften by soaking may be tossed in the salad as well.
Adding boiled somyeon (wheat noodles) in the mix the spicy salad is typical, though one might call the dish (, ) to be specific.
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See also
Bún ốc Escargot List of salads Luósīfěn
Explanatory notes
References