Korean-Style Turban Shells (Golbaengi Muchim)

A spicy, tangy cold salad with gochujang, cucumber, and sesame. Bold flavours, perfect as a side or snack.

Prep: 20 mins

Cook: 8 mins

Serves 4

Easy

Ingredients

1
Rinse the turban shells thoroughly under cold running water. Discard any with cracked shells.
2
Bring a large pot of salted water to the boil. Add the turban shells and cook for 6-8 minutes until the meat is cooked through.
3
Drain and rinse under cold water to stop the cooking. Let cool completely.
4
Using a toothpick or small fork, extract the meat from each shell. Discard the shells and the hard operculum disc. Place the meat in a large bowl.
5
Soak the sliced onion in cold water for 5 minutes to mellow its bite. Drain well.
6
In a small bowl, whisk together the gochujang, gochugaru, rice vinegar, soy sauce, sesame oil, sugar, and garlic until smooth.
7
Add the cucumber, drained onion, and spring onions to the bowl with the turban shell meat.
8
Pour the dressing over and toss everything together until well coated.
9
Transfer to a serving plate, sprinkle with sesame seeds, and garnish with perilla leaves if using. Serve chilled or at room temperature.

💡This dish is traditionally served cold as a drinking snack (anju) with Korean beer or soju.
💡Adjust the gochugaru to your heat preference - start with less if you're spice-shy.
💡The dressed salad can be refrigerated for up to a day, but it's best eaten within a few hours before the cucumber releases too much water.
💡If you can't find perilla leaves, shiso or even fresh mint works as a herby, aromatic garnish.