Golbaengi muchim

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Golbaengi muchim
Korean cuisine-Anju-Golbaengi muchim-01.jpg
Type Salad
Place of origin Korea
Main ingredients Sea snails (Neverita didyma), dried shredded squid or Alaska pollack, vegetables, scallions, hot and spicy sauce (gochujang, chili pepper powder, vinegar, sugar, salt, garlic, sesame oil)
Cookbook:Golbaengi muchim  Golbaengi muchim
Golbaengi muchim
Hangul 골뱅이무침
Hanja none
Revised Romanization golbaengi muchim
McCune–Reischauer golpaengi much'im

Golbaengi muchim is a type of Korean salad mainly consumed as anju when drinking alcoholic beverages such as soju or beer. It is made with Neverita didyma (a sea snail), dried shredded squid or dried Alaska pollack, vegetables such as sliced cucumber, and shredded scallions, and mixed with a hot and spicy sauce. The sauce is generally made with gochujang (chili pepper paste), chili pepper powder, vinegar, sugar, salt, minced garlic, and sesame oil.[1][2]

See also[edit]

References[edit]

  1. ^ http://english.daegu.go.kr/group02/chingusai/200209.htm
  2. ^ Yang, Ga-on (양가온) (2009-01-06). (음식) 골뱅이 알고 드십니까? (in Korean). Chosun Ilbo. Retrieved 2009-01-22. 

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