Asian Recipes
Koreans do eat a few kinds of slug snails but not all. Golbangyi is perhaps the most popular among them and it is mostly consumed from a can. Fresh golbangyi is available sometimes but it is a pain to get the meat out of the shell if you know what I mean.
Golbangyi is delicious. Its texture is similar to clam. So if you like clams, you won’t have a problem with golbangyi.
I made spicy salad with my canned friend. This salad is quite popular during summer month and often serve with thin wheat vermicelli. If you truly love Korean food and love what the locals eat, you will love this salad.
BTW Canned golbangyi-s are available in most Korean grocery stores and they are very affordable. So why not try something unusual for the sake of summer?
Here are 2 small cans of golbangyi (골뱅이).
Drain and reserve a little bit of its juice. Rinse the golbagyi once.
I like my golbangyi in big chunks. You can cut off to small piece if you prefer.
Slice all the vegetables.
And onions, too.
Put everything in a large mixing bowl.
In a small mixing bowl, combine garlic, chili paste, chili flakes, vinegar, sugar, sesame seeds, and…
this special ingredient I use often in Korean salad. This the Korean green plum extract (maeshil jeup). You might be able to find this golden syrup in a big Korean store. If you can’t find it, omit it. Instead use the reserved 2 tablespoon of golbangyi juice from the can.
Mix everything to make the sauce.
Pour the sauce over the golbangyi and vegetables in a bowl. Mix with the divine kitchen tool that was given to you from the heaven – your HAND!
Taste it! Then, adjust the seasonings as you like.
You can eat the salad alone but try mixing with thin wheat noodles to make complete meal.
Cold and refreshing! You’ve just got one exotic meal of the summer to remember.
I gave a little portion to my children as a lunch. It was spicy but they liked it.
“These clams are very delicious, mom!” My 12 year old daughter said as she was drinking a cup of milk to neutralize the spiciness. I felt a little guilty because I told her it was clam. Otherwise she would have refused to eat.
So someday, when she reads this recipe post…
“Sorry to lie to you, darling! It was not what you thought it was. But remember! — you liked it.”
Spicy Korean Snail Salad
Prep Time: 20 minutes
Cook Time: 10 minutes
Serving Size: 3-4
Ingredients
1 large or 2 small (about ) canned golbanygi
1/4 cabbage, thinly sliced
1/2 onion thinly sliced
1/2 carrot, thinly sliced into matchsticks
1 small cucumber thinly sliced diagonally
1 clove garlic finely minced
2 tablespoon Korean chili paste
2 tablespoon Korean chili flakes
2 tablespoon white or rice vinegar
1 - 1 1/2 tablespoon sugar
1 tablespoon Korean plum extract, optional (or use the juice from the canned golbangyi)
1 tablespoon toasted sesame seeds
1 green onion chopped
Korean thin wheat noodles/vermecilli
Directions
1. Drain the golbangyi and reserve 1 tablespoon of juice. Rinse the golbangyi and cut in half if the pieces are too big.
2. In a large mixing bowl, combine cabbage, onion, carrots, cucumber, and the golbangyi. Set aside.
3. In a small mixing bowl, combine garlic, chili paste, chili flakes, vinegar, sugar, plum extract (if you don't it, add reserved golbangyi juice), and sesame seeds. Mix them well to make the sauce.
4. Drizzle the sauce over to the golbaygi and vegetable mixture and toss well. Chill in the fridge while you are getting the noodles ready.
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.
6. Place golbangyi salad with cold wheat noodles on the side. Toss well before you serve.
This recipe and image sources are referred in website: Beyondkimchee.com. Thanks so much!
No comments :
Speak Your Mind: