Canned Sea Snail, Three Ways

How to make it

1. 1

   For the mala bibim-guksu, mix the seasoning and toss it with the thinly sliced vegetables and sea snails. Add the somyeon noodles, boiled and rinsed in cold water, mix it all together, and top with the boiled eggs and whole sesame seeds.

2. 2

   For the shishito pepper stir-fry, fry the garlic in olive oil in a pan, then add the small onion, shishito peppers, and sea snails. Add the seasoning, stir-fry over high heat for 2 to 3 minutes, and scatter whole sesame seeds over.

3. 3

   For the butter soy rice, fry the small onion and sea snails in butter, then add the jin-ganjang, matsul, sea snail canning liquid, vinegar, and black pepper and reduce.

4. 4

   Put the stir-fried sea snails over warm instant cooked rice and top with perilla leaves, chives, whole sesame seeds, and butter.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• Too salty? Let it down with water or stock a little at a time — add too much at once and you overshoot the other way.