Spicy Korean Snail Salad with Vermicelli Noodles

Method6 steps · about 40 min

1. 1

   Step 1: Drain the sea snails (golbangyi) and reserve 1 tablespoon of juice. Rinse the sea snails and cut in half if the pieces are too big.

   Uses 2 small can Korean sea snail (golbangyi)

2. 2

   Step 2: In a large mixing bowl, combine cabbage (1/4), onion (1/2), carrots (1/2), cucumber (1 small), and the sea snail. Set aside.

   Uses 1/4 cabbage (thinly sliced) · 1/2 onion (thinly sliced) · 1/2 carrot (thinly sliced into matchsticks) · 1 small cucumber (thinly sliced diagonally) · drained, rinsed and halved canned sea snails

3. 3

   Step 3: In a small mixing bowl, combine garlic (1 clove), chili paste, chili flakes, vinegar, sugar (1 - 1 1/2 tbsp), plum extract (if you don't have it, add reserved sea snail juice), and sesame seeds (1 tbsp). Mix them well to make the sauce.

   Uses 1 clove garlic (finely minced) · 2 tbsp Korean chili paste (gochujang) · 2 tbsp Korean chili flakes (gochugaru) · 2 tbsp white or rice vinegar · 1 - 1 1/2 tbsp sugar · 1 tbsp Korean plum extract (maeshil cheong) (optional) · 1 tbsp toasted sesame seeds · 1 tbsp reserved sea-snail can liquid, only if not using plum extract

4. 4

   Step 4: Drizzle the sauce over to the sea snail and vegetable mixture and toss well. Chill in the fridge while you are getting the noodles ready.

   Uses sea snails with cabbage, onion, carrot and cucumber · prepared spicy salad dressing

5. 5

   Step 5: Cook the noodles in a package direction or boil in the water for 3-4 minutes. Rinse the noodles in the cold running water and drain well.

   Cook vermicelli according to package (3-4 min estimate) · 4 minUses Korean wheat vermicelli noodles

6. 6

   Step 6: Place sea snail salad with cold wheat noodles on the side. Garnish with green onion (1). Toss well before you serve.

   Uses 1 green onion (chopped, to garnish) · prepared sea-snail salad, chilled while noodles cook · cooked, cold-rinsed and drained vermicelli noodles