(light music)
- Greetings, my beautiful lovelies.
It's Emmy and welcome back.
Today I'm gonna be making a BTS recipe.
If you don't know BTS,
they are the wildly famous
and popular K-pop band
and they have a show called "Bon Voyage."
It's in its fourth season, I believe,
and apparently they cook recipes.
And thanks to Anita Picosita,
who told me about this
particular recipe that BTS made
in one of the episodes.
I believe it was in season
four, episode seven.
BTS fans, correct me if I'm wrong,
which I probably am, (laughs) but.
In that episode, Jimin makes a recipe
called golbaengi muchim,
which is a salad using these.
This is a can of sea snails,
which are called golbaengi
and I have been holding
on to these forever.
They've been sitting in my pantry
and I have never used them....
And it's a canned product,
and canned things last forever.
And so amid this lockdown
this is the perfect recipe,
'cause I'm using up things
that I've been holding on to forever.
I didn't even remember I had
these until Anita Picosita
said you should make snail
salad and I went bah!
I have a can of snails
waiting for me to cook with.
So, in the description,
I will also put a link
to Kwon's Corner where much of
this information I'm sharing
with you came from his video.
So, be sure to check him out.
Next, we have Paldo sauce
and this is a wildly popular
instant Bibim Jang in Korea.
So we'll have that.
This is not traditional
for this salad apparently,
but it's what Jimin uses in the episode,
so that's what we'll be using today.
We've got some sesame oil; sesame seeds;
somen noodles--these are
very, very thin noodles
and they are often served cold --
we've got some onion
here, and some cucumber.
So let's prep everything
for our noodle salad.
Red onions tend to be
sweeter than, say, a yellow
or a white onion.
So, it should be noted that
this is not the traditional way
to make Golbaengi Muchim.
This is just the BTS version.
So, I'm gonna thinly slice my onion.
So the onions represent a
large component of this recipe.
They are gonna be served raw,
so that's why I chose to use red onion.
And I'm cutting them very thinly.
Gonna add the onions to the bowl.
Next I have half a cucumber.
(light music)
Let's go ahead and prep our sea snails.
These are already cooked
and they just come in a can
ready to eat.
So let's go ahead and
see what these are like.
I've never had these before.
Very easy to open.
Oh my gosh.
There they are right there.
Smells like canned seafood.
Dump them into here.
Wow, there's quite a few in there.
Look at that.
Here are the Golbaengi and
now we're gonna cut these up.
And Kwon says that we
should use 10 of these.
We're gonna cut these in half.
Since these are already cooked,
let's give these a taste.
Here we go.
Itadakimasu!
Mm.
And those are delicious.
They have a great chewy texture,
but they're still tender.
And they're seasoned.
They're a little bit sweet.
There's a little bit
of soy sauce in there.
They're delicious.
Mhmm.
Mm.
It reminds me a lot of dried cuttlefish.
If you've ever had cuttlefish jerky,
the flavor is very similar.
You've got a strong seafood
flavor of the cuttlefish,
but in this case it is sea snail.
And then you've got kind of
sweet MSG soy sauce flavors
going on in there.
Delicious.
We're gonna add that to the
vegetables that we've prepared.
Shake it up really well.
Then we're gonna add, whoa.
Some of that to there.
In terms of consistency, it's
kind of like a gochujang,
but a little runnier.
So now we're just gonna
mix this all together.
Kind of crush up the vegetables
along with the sea snails.
Couldn't be any easier, oh my gosh.
Look at that beautiful color.
It smells fantastic.
It smells spicy and sweet.
It definitely has some
sesame oil in there.
Ah, it smells delicious.
(lips smack)
Mm.
It tastes a bit like gochujang.
It has that nice spicy
flavor of gochujang.
It's a little bit sweet.
It taste like it has a little
bit of fermented soy in there.
It's delicious.
Okay, I'm stickin' an extra
squirt of that on there.
Okay.
This is gonna be my new favorite thing.
Thanks, BTS.
I've got a bundle of somen,
which are really thin noodles.
I'm just gonna do one bunch.
Pour them into there.
So you can find somen in Japan,
you can find it in China,
you can find it in Korea.
And it's a noodle that can be served warm,
but often times it's served cold.
So you boil it as you
would any kind of noodle
and then you make sure
you rinse it really well
so the noodles don't stick together.
And cool it down with cold water.
And often it's had during the summertime.
Mm.
Okay, almost there.
(Emmy hums)
My mom used to make somen
noodles for my brother.
She would make a really
strong chicken broth
and serve him somen noodles
with the chicken broth.
Super nutritious, easy
to digest she would say.
Oh, my mom.
I'm gonna go drain these and rinse them
with plenty of cold water.
And we rinse them for a couple of reasons.
Number one, we wanna cool these off.
This is gonna be a cool
noodle dish and number two,
we don't want the noodles
to stick together.
So you take the noodles and
you wrap 'em around your finger
and you make a little nest like that.
There we go.
We're gonna take a
little bit of sesame oil
and drizzle that onto the
little nests of noodles.
Take a little bit of
sesame seed and just wee.
I can't wait to taste this.
This looks so beautiful.
Now, to eat this, it's super simple.
We just take our chopsticks
and we mix everything together.
Take our salad and mix it with our somen.
Oh, my mouth is watering. (giggles)
All righty, my first
taste of golbaengi muchim.
Here we go.
Itadakimasu!
Mm.
Outstanding.
Absolutely outstanding.
I love it!
Such a great combination
of flavors and textures.
You've got that great
crunch of the cucumber,
the crunch of the raw onion.
The slip of the cool noodles
and then you've got the
chewiness of the sea snails.
Those are just the textures.
In terms of flavors,
you've got all kinds
of complexity as well.
You've got the spice of the
chili, which is not too spicy,
your mouth is not bleeding by any means,
but there's a nice warmth to it.
There is a sweetness.
Then you've got the kind
of hoppy, dank flavors
of the sesame seed oil in there.
All together, it is so delicious.
Oh and then you've got kind
of briny seafood flavor
of the snails as well.
Absolutely delicious.
This would be a perfect summery meal.
Mhmm.
So delicious!
The onions are sweet and crunchy
and sulfurous and strong.
But works so well with the paldo sauce.
Along with the sea snails.
And then you got the
heat in there as well,
so it starts to spicen up as you eat more.
Oh my gosh, so good.
So as long as you have the canned snails
and the somen in your pantry,
this is an excellent pantry meal.
Comes together quickly.
Tastes fresh and alive and delicious.
Oh, you also need the paldo sauce.
This is scrum-diddly-umptious.
Thanks, BTS.
Mhmm.
Thanks so much for joining me.
I hope you guys enjoy that one
and I hope you guys learned something.
Please share this video with your friends.
Follow me on social media.
Remember this recipe was
inspired by Anita Picosita
who shared this with me
and without her sharing it
with me, I would've never
even known about it.
Be sure to like this video, subscribe,
and I shall see you in the next one.
Toodaloo, take care.
Bye!
(light jazz music)
(metal clanks)
That's a large ant.
