Snails are small and pretty much a slowpoke – but the amount of time you’ll take in eating golbaengi-muchim is anything but slow. This spicy moon snail dish is actually a salad in the Korean food language, with somen noodles served separately in nice, neat rows. It’s also an anju, or a food that you eat with alcohol – making this a bar chow in Western parlance.
It’s not everyone’s favorite but if you’re looking for adventure you needn’t look so far. These are usually served in pojangmacha or Korea’s very famous street stalls. But if you need some time before you could actually get to eat this, the alcohol should help you go through your initiation rites.
The somen, as mentioned earlier, are served separately. The moon snails and/or whelks are mixed in with vegetables such as carrots, onions and sliced cucumber and then seasoned with gochujang, gochugaru, vinegar and sesame oil – and then you flush it down with Korean alcohol. Best night.
*photo source: http://cafe.naver.com/newtown4989/6464
