Eats

Korean Cuisine Golbangi Muchim

March 19, 2017

Golbangi Muchim is a spicy Korean dish that my husband and I love.  It uses some interesting ingredients, but I highly recommend this dish to any adventurous foodies out there.  This is a great recipe to start with if you are new to cooking Korean food because it’s so easy to make, you really can’t go wrong.  If you want a nice easy snack to make along with this, I recommend Peanut Chocolate Pear as the refreshing taste of the Asian pear goes well with spicy food.

Koreans typically consider Golbangi Muchim to be a dish that goes well with Korean soju, a type of alcoholic drink.  I’m not much of a drinker, so I’m fine with pairing this dish with water.  Golbangi (골뱅이) is the Korean word for Bai-top shell, a type of sea snail.  Muchim (무침) is the Korean word for the mixture of ingredients together with sauce, much like salad with dressing.

Golbangi-muchim

Golbangi Muchim Recipe

Ingredients

  • one can of Bai-Top Shell
  • one cucumber
  • one onion
  • one carrot
  • a quarter sized bundle of makguksu (Asia-style noodles 막국수)
  • one spoonful of hot pepper paste
  • one spoonful of sugar
  • one spoonful of apple vinegar
  • Optional: a handful of dried pollack (북어채)
  1. Open one can of Bai-top Shell and pour all contents (including juice) into a large bowl.  Chop each bai-top shell piece into smaller, bite size pieces.  I typically cut one into three or four pieces.  Place them back into the bowl of juice so that it continues to soak in the flavor.
  2. Wash and peel the onion and carrot.  Wash cucumber.  Cutting the vegetables into narrow slices is preferable, but I sliced my carrot and cucumber into half circles just because it’s easier.   Place cut vegetables in a large mixing bowl.  Add a small handful of dried pollack, if you’d like.  I marked this as an optional ingredient.  Note: You can also add sliced cabbage and sliced green onions as well.
  3. Boil a pot of water on the stove.  You are about to cook makguksu, which should only be cooked for a very short amount.  Cooking these noodles for too long will cause them to clump together and fail to be noodles.  You have been warned.  Now, throw in the quarter sized bundle of makguksu noodles into the boiling pot of water and cook for 3 or 4 minutes.  Drain immediately and run cold water over the noodles briefly.
  4. In an empty bowl, add hot pepper paste, sugar, and apple vinegar in a 1:1:1 ratio.  I suggest going easy on the apple vinegar since you can easily overwhelm the flavor of the sauce if you’re not careful.  Mix thoroughly.
  5. Add Bai-top Shell pieces and the sauce to the large mixing bowl.  Add a little bit of the Bai-top Shell juice, as well.  Mix everything together.
  6. Place a single serving of the noodles into your final bowl.  Add enough of the mixture to top the noodles.  When you are ready to eat, mix it all together and enjoy!

I know that a lot of mixing takes place, but that is true to its name, golbangi muchim.  Spicyness will depend on how much hot pepper paste you add.  Adjust the sauce mixture to your own personal preferences.

Do you enjoy eating spicy food? Let me know what you think of this dish in the comments!

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