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  • Bute St Seafoodie

Golbangyi Muchim

Updated: Oct 30, 2021

Or is it Golbaengi Muchim? Either way it's "Spicy Korean Whelk Salad" to you and me!

I wanted to try something new with whelks. So this weekend I did a bit of digging around and this is what I found...

The recipe I have given is a collation of two I found online, adjusted to serve two.



Golbangyi Muchim (Serves 2)


Cooked whelks, quantity for 2, cut into bite-sized pieces

2 tbsp carrot, julienned

¼ cucumber halved lengthways and thinly sliced on the diagonal

1-2 tbsp onion, finely sliced

1 large garlic clove, finely chopped

3 heaped tsp Gochujang paste (see note)

2-3 tsp rice wine or white wine vinegar

1-2 tsp sesame oil

½-1 tsp sugar, or to taste

Red and/or green chilli to taste, finely sliced

1 spring onion, green part only, finely sliced

About 1 tbsp sesame seeds



  1. Put the carrot, cucumber and onion in a bowl and sprinkle with about ½ tsp salt. Set aside for about half an hour.

  2. Toast the sesame seeds in a dry frying pan until golden then put them on a plate to cool.

  3. In another, large, bowl mix the garlic, Gochujang paste, vinegar, sesame oil, sugar and the chillies to make the chilli dressing. Start with the lower end of the quantities, check for balance of flavours, but more can be added at the final stage.

  4. Stir the whelk meats into the chilli dressing.

  5. Wrap the vegetables in some kitchen paper or a tea towel and wring out the excess water.

  6. Add the vegetables to the whelks and the chilli dressing and stir well to combine, then add the spring onion and sesame seeds stir them in too.

  7. Make a final check for seasoning, adjust accordingly and serve with prepared, cold rice vermicelli noodles.


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