AI-generated imageKorean Spicy-Sour Cooked Sea Snail and Cucumber Salad (2 servings)
This Korean spicy-tangy salad uses commercially fully cooked, cleaned sea-snail meat with crunchy cucumber and perilla leaves.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Use only commercially fully cooked and cleaned sea-snail meat. Check refrigeration, use-by date, and follow any additional heating instructions on the package.
- 02
Thinly slice cucumber and onion; shred the perilla leaves. Cut the cooked sea snail into bite-size pieces and keep chilled.
- 03
Mix gochujang, vinegar, chili flakes, sugar, garlic, and water until smooth.
- 04
Gently toss the cooked sea snail, cucumber, and onion in the sauce. Fold in perilla leaves last.
- 05
Serve chilled right away. Do not leave at room temperature for extended periods; promptly cover and refrigerate leftovers.
Helpful source links
Before you cook
Korean cooked sea snail salad,cho muchim,spicy sour seafood salad
Allergens: molluscan shellfish (sea snail), soybeans, possible wheat in gochujang
Image & source credits
AI-generated image.
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