Golbaengi-muchim (Spicy Sea Snail & Pickled Radish Salad)

How to make it

1. 1

   Rest the sauce

   Mix the vinegar, sugar, lemon juice, jin-ganjang, gochujang, gochugaru, and corn syrup and let it sit at least 15 minutes.

   · Stir until the sugar dissolves completely.

2. 2

   Soften the dried pollock

   Soften the shredded dried pollock by adding the pickled radish brine a little at a time, then cut it into easy-to-eat pieces.

   · Don't pour the brine in all at once, or it turns soggy.

3. 3

   Prep the vegetables

   Drain the pickled radish cubes, and slice the green onions and perilla leaves thin. Drain the sea snails in a strainer.

   · If the sea snails are large, cut them in half.

4. 4

   Toss

   Toss the sea snails and dried pollock with half the sauce first, then add the pickled radish and vegetables and adjust the consistency with the rest.

   · Add the vegetables right before eating so they don't wilt.

5. 5

   Finish

   Add the sesame oil and whole sesame seeds, toss lightly, and serve right away.

   · Serve it with somyeon noodles and it becomes a full meal.

No coming back

Things that actually went wrong over 20 years in a kitchen.

• Tossing the pickled radish and perilla leaves in too early draws out water.
• Too much brine on the dried pollock thins out the sauce.

You can fix this

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

• If a dressed dish comes out too salty, add more vegetables and toss it again.

Storage

The sauce keeps 5 days refrigerated; eat the finished salad the same day.