This recipe is simple and quick. It was a refreshing salad pair to our kalbi dinner.
- 1 can of Korean sea snails
- 300g Korean thin wheat noodles (‘somyun’)
- 1/3 of carrot
- 1/4 of cabbage
- 1/2 onion
- 1 korean spicy green chili
- 1/2 big green onion
- 1/3 cup gochujang (korean spicy red pepper paste)
- 1/3 cup vinegar
- 3 tbsp oligodang (korean oligo sugar syrup)
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- Sesame seeds
First wash and prep the vegetables. Juliene the carrot and slice the oniom thinly. Slice the cabbage lengthwise same size as the carrot and onion. Slice the green chili(this can be omitted if you do not like too spicy food). Open the can of sea snails and drain the liquid. Cut any big pieces into bite size pieces. Slice the green onion.
Then in a pot of boiling water, cook the noodles for 3-4 minutes. Drain and rinse in cold water. Put in 1 tbsp sesame oil and 1tbsp soy sauce mix with the noodles. This is to base season the noodles and prevent it from clumping.
Put together the sauce (1/3 cup gochujang, 1/3 vinegar and 3 tbsp sugar syrup) and then mix everything together. Sprinkle on some sesame seeds and sliced green onion as a finishing touch. Enjoy!