Golbaengi muchim
 | |
| 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  Media: 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 usually made with gochujang (chili pepper paste), chili pepper powder, vinegar, sugar, salt, minced garlic, and sesame oil.[1][2]
See also
References
- ↑ http://english.daegu.go.kr/group02/chingusai/200209.htm
- ↑ Yang, Ga-on (양가온) (2009-01-06). (음식) 골뱅이 알고 드십니까? (in Korean). Chosun Ilbo. Retrieved 2009-01-22.
External links
- (Korean)Golbaengi muchim recipe
This article is issued from Wikipedia - version of the Sunday, June 14, 2015. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.