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Seasoned Whelk Salad

by Jasmine Nauta

Seafood is a staple of Asian cuisine, and it can be served so many ways, which is why I love this particular recipe for the Seasoned Whelk Salad so much! It’s also known in Korean as Golbangi Muchim, but we will get into that a little more later. It is delicious, light, and has so many amazing flavors that work so well together. The whelk, (which is a general name for sea snails) are nutritious, and combines with the angel hair noodles and fibrous veggies like carrots, it really makes a complete meal all on its own.

Traditionally, not many types of “snails” are eaten in Korean cuisine, but Sea Snail stands out from the crowd. And technically, it’s not even a snail. The Korean word for Sea Snail is “golbangyi” yet snail is “dalpangyi” but there is no specific enough translation so we just go with “snail”. Regardless of the name, it’s texture and taste which is similar to clams helps it stand out.

They are often consumed from a can, since fresh ones are available b

ut they can be a pain to get out of their shells.

The fact that you can serve the Seasoned Whelk Salad cold not only makes it so much easier to prepare and serve, but also just a fun meal, especially for the summer time and the heat. It’s a way to have easy, filling, and satisfying food wihtout compromising on taste, and the spicy Gochujang chili paste brings in a different kind of heat.

Gochujang Chili paste


And don’t forget #LifesDelicious, so enjoy it!


Seasoned Whelk Salad

Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 2.5/5
( 2 voted )


  • 1 head Romaine Lettuce, chopped
  • 1 tbsp Green Onion, chopped
  • 1 Onion, sliced
  • 1tbsp Carrots, shredded
  • 5 Sesame Leaves, chopped
  • 2 cups Sea Snails
  • 1 tbsp Gochujang Chili Paste
  • 1 tbsp Sesame Oil
  • 2 tbsp Low Sodium Soy Sauce
  • 1/2 tsp Garlic, minced
  • Minced Ginger, to taste
  • 1 cup Angel Hair Pasta, cooked
  • Sesame Seeds, toasted, to taste
  • Sugar, to taste


  1. Combine the lettuce and onion in a bowl.
  2. Loosely chop the sea snail and add to salad.
  3. Using your hands, mix the chili paste, sesame oil, soy sauce, garlic, ginger, and a sprinkle of sugar. Toss in the green onion and transfer to your serving dish.
  4. Top the salad with angel hair paste, shredded carrots, toasted sesame seeds, and sesame leaves.

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