Spicy and Sweet Stir-fried Snails with Somyeon Noodles
A Perfect Snack for Drinking! Incredibly Flavorful Stir-fried Snails with Somyeon Noodles
It’s Saturday, and I’m the chef! Working through my must-make dishes one by one. As the weather is slowly getting warmer, I’ve made some refreshing stir-fried snails with somyeon noodles.
Main Ingredients- 1 can (400g) canned snails
- 400g somyeon noodles
- 1 onion
- 1/2 green bell pepper
- 1 portion shredded green onion
- 1/2 carrot
- 1 portion cabbage
- Perilla leaves (shiso) to taste
- 4-5 chili peppers (adjust for spice)
- About 2/3 cucumber
- 1 generous handful dried pollack strips (hwangtaechae)
Seasoning Ingredients- 7 Tbsp gochujang (Korean chili paste)
- 4 Tbsp gochugaru (Korean chili flakes)
- 5 Tbsp maesil-cheong (plum syrup)
- 7 Tbsp sugar
- 8 Tbsp vinegar
- 2 Tbsp sesame oil
- 2 Tbsp minced garlic
- 1.5 Tbsp soy sauce
- 6 Tbsp snail broth (from the can)
- 1 tsp MSG (optional)
- 7 Tbsp gochujang (Korean chili paste)
- 4 Tbsp gochugaru (Korean chili flakes)
- 5 Tbsp maesil-cheong (plum syrup)
- 7 Tbsp sugar
- 8 Tbsp vinegar
- 2 Tbsp sesame oil
- 2 Tbsp minced garlic
- 1.5 Tbsp soy sauce
- 6 Tbsp snail broth (from the can)
- 1 tsp MSG (optional)
Cooking Instructions
Step 1
It’s best to make the seasoning sauce a day in advance. This allows the flavors to meld and deepen. Mix all the seasoning ingredients except the snail broth and let it rest.
Step 2
On the day of cooking, open the canned snails. Add 6 tablespoons of the snail broth to the prepared seasoning sauce and mix well. Pour the remaining snail broth over the dried pollack strips to rehydrate them.
Step 3
Slice all the vegetables into bite-sized pieces. Julienne the onion, green bell pepper, and green onions. Shred the cabbage similarly. Slice the cucumber and carrot into thin half-moon shapes to maintain their crispiness.
Step 4
In a large bowl, combine all the prepared vegetables. Add the dried pollack strips, squeezing out any excess liquid. Cut the canned snails into easy-to-eat pieces and add them to the bowl. Pour the pre-made seasoning sauce over everything and gently toss to combine all ingredients evenly.
Step 5
Boil the somyeon noodles in plenty of water. Once the water comes to a rolling boil, add the noodles and cook for about 4-5 minutes. (To prevent boiling over, you can add a little cold water when it starts to bubble up vigorously.) After cooking, rinse the noodles thoroughly under cold running water to remove excess starch, then drain them well in a colander. Finally, mix in 1 tablespoon of sesame oil and 2 tablespoons of soy sauce to prevent the noodles from sticking together.
Step 6
Arrange the seasoned snails and somyeon noodles attractively on a large serving plate. Sprinkle with sesame seeds and garnish with shredded perilla leaves and sliced chili peppers. Your delicious spicy and sweet stir-fried snails with somyeon noodles are ready!
