Chewy Sea Snail Salad: A Refreshing and Tangy Snack with a Pocha (Street Food Stall) Vibe
Easy Homemade Sea Snail Salad Recipe, Master the Spicy and Sour Sauce for the Ultimate Drinking Snack
Fresh sea snails tossed with crisp Cheongdo parsley and assorted vegetables in a delightfully sweet and sour dressing. This dish is guaranteed to make your mouth water. We’re sharing a simple yet incredibly delicious sea snail salad recipe that’s perfect as an appetizer or a side dish.
Main Ingredients- 120g Prepared Sea Snail Meat
- 50g Fresh Korean Parsley (Minari)
- 40g Onion
- 50g Radish
- 20g Carrot
- 1 Korean Chili Pepper (Cheongyang)
Spicy & Tangy Sauce Ingredients- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Gochujang (Korean Chili Paste)
- 2 Tbsp Vinegar
- 1.5 Tbsp Maesil Cheong (Plum Extract)
- 1 Tbsp Sugar
- 1 Tbsp Toasted Sesame Seeds (ground)
- 2 Tbsp Sesame Oil
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Gochujang (Korean Chili Paste)
- 2 Tbsp Vinegar
- 1.5 Tbsp Maesil Cheong (Plum Extract)
- 1 Tbsp Sugar
- 1 Tbsp Toasted Sesame Seeds (ground)
- 2 Tbsp Sesame Oil
Cooking Instructions
Step 1
First, lightly blanch the prepared sea snail meat in boiling water with a splash of vinegar for about 1 minute. Avoid overcooking, as it can become tough. Immediately rinse under cold water, drain well, and pat dry completely.
Step 2
Cut the blanched and dried sea snail meat into bite-sized pieces, about 2 or 3 pieces per snail. Small, manageable pieces are best for this salad.
Step 3
Trim the Korean parsley (minari), removing any yellow or wilted leaves and the tough ends of the stems. Cut the parsley into approximately 5cm lengths. For an extra crisp texture, soak the cut parsley in water with a little vinegar for about 20 minutes. Rinse thoroughly and squeeze out any excess water.
Step 4
Peel and thinly julienne the radish and onion. Cutting the vegetables thinly will ensure they remain crisp and refreshing in the salad.
Step 5
Julienne the carrot thinly as well. For a touch of heat, thinly slice the Korean chili pepper diagonally. You can remove the seeds if you prefer a milder spice level.
Step 6
In a bowl, combine all the sauce ingredients: gochugaru, gochujang, vinegar, plum extract, sugar, toasted sesame seeds, and sesame oil. Whisk them together until well combined and smooth, creating a flavorful dressing.
Step 7
In a large mixing bowl, start by adding the prepared vegetables (parsley, radish, onion, carrot). Then, add the cut sea snail meat and the sliced chili pepper. Pour all the prepared sauce over the ingredients. Gently toss everything together with your hands or tongs, ensuring the sauce evenly coats all the components.
Step 8
Transfer the freshly mixed sea snail salad to a serving plate. This vibrant and delicious dish is now ready to be enjoyed as a fantastic accompaniment to drinks or as a flavorful side dish. Enjoy your homemade ‘Sora Hoe Muchim’!
