15. Golbenge Muchim Recipe
Marinated bai top shells with hot and spicy seasonings.
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Ingredients
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Main Ingredients
Marinade Ingredients
Method
Preparation of Bai Top Shells
- 1
- 2
Remove the Meat
Once the shells have cooled down, carefully remove the meat from the shells using a seafood fork or your fingers. Discard the empty shells and set the meat aside.
Marinade Preparation
- 3
Mix Marinade Ingredients
In a mixing bowl, combine gochugaru, soy sauce, sesame oil, sugar, minced garlic, minced ginger, finely chopped green onion, and toasted sesame seeds. Mix well until the sugar dissolves.
- 4
Season with Salt
Add salt to the marinade according to your taste preference and mix it in.
Marinating
- 5
Combine Meat and Marinade
Add the cooked bai top shell meat to the marinade and stir gently to coat all the pieces evenly with the spicy marinade.
- 6
Chill
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Serving
- 7
Serve
After marinating, serve the golbenge muchim chilled as a side dish or appetizer, garnished with additional sesame seeds and chopped green onions if desired.
