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 Recipe


  • 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!

  • What a tasty looking dish! I am in the UK and have tasted and come across a few popular Korean dishes like Bulgogi, but have never heard of this before. I’d love to give it a go at home, but have never heard of Bai Top shell before in the UK. What is this similar to so that we can look for an alternative? Thanks! Emily #GlobalBlogging

    • Paula

      Hi Emily, thanks for your interest in this recipe! I’m glad you asked. Bai-top shell is also known as whelk. I hope you are able to find the canned version, though, as it saves you from having to take the meat portion out of the shells yourself.

  • ohmummymia

    looks delicious! I will give a try because I’ve never tried Korean cuisine. Thanks for sharing with #globalblogging

    • Paula

      Great! I hope you enjoy it 😊

  • An Imperfect Mum (@animperfectmum)

    Oh wow this looks amazing! Thank you for sharing your recipe with us on #ablogginggoodtime 🎉

    • Paula

      Thanks for having me!

  • I am not sure if I heard this dish before, but it sounds interesting. I am into Korean drama series and I’ve learned so much about Korean foods. Thanks for sharing such lovely dish at this week’s Fiesta Friday party. 🙂

    • Paula

      Which K-dramas are you watching these days? I haven’t seen one in awhile, but I don’t think this is a dish you’ll typically see on TV. Do you have a favorite Korean food?

      • I am currently watching Weightlifting Fairy Kim Bok Joo 😍 The ones I have tried are Bibimbap and Korean Fried Chicken so I could say they are my favorites. I made them, so I am not sure how the ‘real’ ones taste like.😬 I want to try Jajangmyeon, too. I even want to go to South Korea. #KeepDreaming 😂 Oh, I have also made seomthing like Bulgoli? And it was delicious! I think I still have gochujang in my fridge. All right, I am being so chatty now because of Korean foods!

        • Paula

          I haven’t heard of that drama. I typically keep up with variety shows more than the dramas, although I’m trying to watch The Sound of Your Heart since it is starring Lee Gwangsu, but I haven’t gotten beyond the first 5 minutes yet. Jajangmyeon is like a national favorite! I hope you get the chance to eat it, although I’ve had some bad ones before =T

          So, I don’t really write recipe posts since my focus isn’t on food, but do you have any tips or advice from your experience? I typically write like I talk, so my recipe probably got unnecessarily lengthy…

          • I am a very chatty person, too. But now, I limit the words I write especially when I read my post and I don’t like it. Haha. For writing the recipes, I am not an expert, but I always get to the point.

        • Paula

          BTW, have you tried tteokbokki? I recently made a version called labokki (which is tteokbokki with ramen noodles added). Since you still have some gochujang left, you can easily make some! Here’s a picture only since I haven’t written the recipe yet.

  • hehe you had me until I read that the bai top shell was a sea snail! my hubby hates any seafood so this wouldn’t go down so well! I don’t think I’ve tried any Korean food though and the pears sound good! #KCACOLS

    • Paula

      haha, I understand. My daughter can’t eat this dish with us because of the texture of the sea snail. It’s a bit too chewy for her.

  • makinghermama

    Hmmm…… snail? I don’t think I’m that adventurous but it does look good 🙂
    Thanks for sharing! #Kcacols

    • Paula

      Haha it’s sometimes easier if you first eat it without knowing what it is, huh 🤔😉

      • makinghermama

        YES!!! LOL That is so true.

  • This looks great although I’m not a fan of spicy food myself (much to the other halfs a annoyance!). Thanks for linking up with #TwinklyTuesday

    • Paula

      Thanks for taking a look!

  • Hi Paula!!! We LOVE spicy food, so glad you decided to share with us at #globalblogging This looks absolutely delicious!!!! My menu planning might just get more creative!!

  • We LOVE Korean food! Our family’s favorite is Kalbi. We just love going to Korean restaurants. It always feels like we’re at a party, with all the banchan side dishes 😄 Haven’t tried Golbangi Muchim, now I’m curious.

    • Paula

      Hi Angie! I imagine kalbi would go well with this dish since kalbi is seasoned sweet. Look forward to another korean dish! It’s currently in the works 🤗

  • Looks really yummy! I’ve never had Korean food before but I’m willing to try anything 🙂
    Thanks so much for linking up at #KCACOLS. Hope you come back again next Sunday

  • Hmmm.. I wonder when can I start making this dish.. I love spicy food!

    • Paula

      Spicy food love 😍

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