Golbaengi muchim
|
| Origin |
|---|
| Place of origin |
Korea |
|---|
| Details |
|---|
| Type |
Salad |
|---|
| Main ingredient(s) |
Sea snails (Neverita didyma), dried shredded squid or Alaska pollack, vegetables, scallions, hot and spicy sauce (gochujang, chili pepper powder, vinegar, sugar, salt, garlic, sesame oil) |
|---|
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.[1][2]
