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somyeon cucumber onion carrots green onions gochujang gochugaru garlic soy sauce brown sugar vinegar sesame seeds sesameperilla
Viewed: 41 - Published at: 6 years agoIngredients
- 1 can golbaengi (sea snails/whelk)
- 6~8 oz. somyeon (thin noodles)
- 1 cucumber, cut into strips
- 1 small onion, cut into strips
- 1, 2 carrots, cut into strips
- 2, 3 green onions, cut into strips
- 3 tbsp gochujang (red pepper paste)
- 1 tbsp gochugaru (red pepper flakes)
- 2 garlic cloves, minced
- 1/2 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp vinegar (cider vinegar or Mirin okay)
- sesame seeds (garnish)
- sesame/perilla leaves (optional)
Method
- 1. Drain the liquid from the can and rinse the sea snails under running cold water for several minutes. Continue rinsing until bubbles dissipate or no longer appear.
- 2. Cut the sea snails into bite-sized pieces, or keep as is if larger pieces are desired. Prepare the vegetables accordingly by cutting them into 2-inch strips (see pics above).
- 3. Meanwhile, cook the noodles according to package directions, but make sure to add a generous amount of salt (1 tbsp). Rinse under cold water for a few minutes to prevent overcooking and drain. Sample a few noodles to ensure they are cooked, a little chewy but not too soft and mushy; they will not take longer than 5 minutes to cook through.
- 4. In a mixing bowl, combine 3 tbsp gochujang, 1 tbsp gochugaru, 1/2 tbsp soy sauce, 2 tbsp sugar, 2 tbsp vinegar, and minced garlic powder. Mix them all together with a tasting spoon until thoroughly mixed. Sample the sauce and adjust accordingly to taste preference.
- 5. In the mixing bowl, add the sea snails, sliced vegetables, and cold noodles. Mix thoroughly to coat (best to use gloves for mixing) and plate on a large platter or dish. Or, plating the noodles and sea snail mix separately is also okay (see pics). Enjoy!
- *The sea snails can be bought at most local Asian or Korean markets along with the somyeon noodles.
