Spicy and Sweet Snails with Noodles: A Perfect Late-Night Snack
Spicy and Sweet Snails with Noodles: A Perfect Late-Night Snack
Introducing Chef Yoon’s Golden Sauce for the Ultimate Late-Night Treat: Spicy Snails with Ramen Noodles!
Unveiling Yoon-saeng’s magical golden sauce recipe! When you’re craving a spicy late-night snack, this snail salad is the answer! And what’s a late-night snack without noodles? This dish is a delightful combination of spicy, sweet, and chewy textures, perfect for satisfying those midnight cravings. Find this and all other recipes on Mangae Recipe.
Main Ingredients- 1 pack Ramen noodles
- 1 can Canned snails (use the liquid)
- 1 handful Dried shredded squid or pollock (about 30g)
- 2 leaves Cabbage
- 1/2 Onion
- 1 Cucumber
- 1/4 Apple
- 5 Perilla leaves
- 1 Green onion
- 1 Green chili pepper
- 1 Red chili pepper
Golden Sauce Ingredients- 1/2 cup Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 5 Tbsp Vinegar
- 2.5 Tbsp Sugar
- 1/2 Tbsp Soy sauce
- 1/2 cup Canned snail liquid
- 1 Tbsp Minced garlic
- 1/2 cup Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 5 Tbsp Vinegar
- 2.5 Tbsp Sugar
- 1/2 Tbsp Soy sauce
- 1/2 cup Canned snail liquid
- 1 Tbsp Minced garlic
Cooking Instructions
Step 1
First, prepare the ramen noodles. Bring a pot of water to a boil and cook the ramen noodles for about 3 minutes. Be careful not to overcook them, as they can become mushy. Drain them and rinse under cold water to stop the cooking process, then set aside.
Step 2
Now, let’s make the golden sauce. In a bowl, combine the gochugaru, gochujang, vinegar, sugar, soy sauce, canned snail liquid, and minced garlic. Mix thoroughly with a spoon or whisk until smooth and well combined, ensuring there are no lumps.
Step 3
Prepare the vegetables. Peel the onion and slice it thinly into shreds. Cut the cabbage into similar-sized shreds.
Step 4
Wash the cucumber well. Cut it in half lengthwise, and use a spoon to scrape out the seeds. Removing the seeds prevents the salad from becoming watery and improves the texture. Then, slice it diagonally into about 0.5cm thick pieces.
Step 5
Wash the apple and slice it into thin half-moon shapes, keeping the skin on. The crispiness of the apple adds a wonderful flavor to the snail salad.
Step 6
Cut the green onion lengthwise in half, then slice it thinly into shreds. If you prefer less spiciness, soak the shredded green onion in cold water for about 5 minutes to remove its pungent flavor, then squeeze out the excess water. Wash the perilla leaves and cut them into 2-3 large pieces.
Step 7
Remove the stems from the green and red chili peppers. Rub them gently with your hands to remove the seeds, then slice them diagonally. Removing the seeds helps control the spiciness level.
Step 8
Drain the canned snails thoroughly in a colander. It’s important to remove all the liquid to preserve the natural flavor of the snails.
Step 9
Soak the dried shredded squid or pollock in the reserved canned snail liquid for about 10 minutes. This will make them soft and moist, allowing them to absorb the sauce better and providing a pleasant chewiness. Gently squeeze out any excess liquid after soaking.
Step 10
Now it’s time to combine everything! In a large bowl, add the prepared vegetables, snails, and soaked dried shredded fish. Pour the golden sauce over the ingredients. Gently mix everything together with your hands or a spoon until the sauce is evenly distributed. Finally, add the cooked ramen noodles and serve. Enjoy your delicious late-night snail salad!
