Baek Jong-won's Spicy and Tangy Golbangi Muchim Recipe

Yields: 4 servings

Prep time: 15 minutes

Cook time: 10 minutes

Ingredients

• Conch (canned or thawed frozen): 500g
• Gochugaru (Korean chili powder): 1/4 cup
• Minced garlic: 1 tbsp
• Minced ginger: 1 tbsp
• Soy sauce: 1/4 cup
• Rice vinegar: 1/4 cup
• Sugar: 1/4 cup
• Water: 1/4 cup
• Green onion: 1 stalk (finely chopped)
• Sesame seeds: 1/2 tsp

Instructions

1. Prepare the conch

1. If using canned conch: Drain well in a colander.
2. If using frozen conch: Thaw overnight in the refrigerator and then drain.
3. Cut large pieces of conch into bite-sized pieces.

2. Make the sauce

1. In a small bowl, combine gochugaru, minced garlic, minced ginger, soy sauce, rice vinegar, sugar, and water and mix well to make the sauce.

3. Prepare the seasoned conch

1. Add the prepared conch to a large bowl and pour the sauce over it.
2. Mix thoroughly to coat the conch evenly with the sauce.
3. Marinate for at least 10 minutes and up to 30 minutes.

4. Finishing touches

1. Garnish with green onions for color.
2. Finally, sprinkle with sesame seeds.

Tips

• Conch selection: The fresher the conch, the better the taste.
• Adjusting spiciness: Adjust the amount of gochugaru to your liking.
• Marination time: The longer you marinate, the better the flavor will be.
• Additional ingredients: Adding cucumber or perilla leaves will enhance the flavor.

Plating

• Serve the conch in a shallow dish, garnished with green onions and sesame seeds.
• Serving chilled enhances the freshness.

Enjoy this easy and delicious Baek Jong-won style conch salad with beer! 😊