Golbaengi Muchim
Tender sea snails tossed in a spicy-sweet Korean dressing with sesame, garlic, and gochugaru. Ready in minutes—a classic banchan that's bold and deeply satisfying.
- Total time
- 20 min
- Servings
- 4
- Calories
- 185
- Protein
- 18g
casualboldkoreanseafoodtenderchewyweeknightpotluck
Ingredients
- 1 lb golbaengi (sea snails), fresh or frozen, thawed
- 1.5 tbsp gochugaru (Korean red chili flakes)
- 2 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp rice vinegar
- ½ tsp sugar
- 1 tbsp sesame seeds (white or black)
Instructions
- 1
Bring a large pot of salted water to a rolling boil, ~10 minutes.
- 2
Add golbaengi and boil until tender, 8–12 minutes depending on size.
- 3
Drain snails and let cool slightly, then slice in half lengthwise.
- 4
In a large bowl, whisk together gochugaru, sesame oil, garlic, vinegar, and sugar.
- 5
Add cooked golbaengi and toss until evenly coated with dressing.
- 6
Sprinkle sesame seeds over top and toss once more. Serve at room temperature.
Tools you’ll need
- large pot
- colander
- cutting board
- chef's knife
- large mixing bowl
- whisk
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