Whelk (Tsubu-gai) Sashimi Slice S | 'つぶ貝[ツブガイ S | 110G

The Tsuba-gai is well love for its crunchy texture and refreshing taste. Sliced thin to highlight its freshness, it offers a unique seafood experience. Perfect for savoring raw as sashimi or adding to seafood platters, it's a delight for those who appreciate fresh, ocean-inspired cuisine. 薄くスライスしてその新鮮さを際立たせたツブガイの刺身は、独特の海の味わいを楽しめます。生のままの刺身として楽しんだり、シーフードプラッターに加えたりするのに最適で、海の風味を愛する人にとっては喜びの一品です。 Raw material origin: Russia Processed in: China 110G Thaw in fridge overnight or submerge in cold water for 20 mins Ready to eat after thaw DO NOT refreeze Does NOT come with Rice! Cooking Guide: (Spicy Whelk - Golbaengi-muchim) Ingredients: 110 grams Whelk (Tsubu-gai) Sashimi slice 1 tbsp soy sauce 1 tbsp gochugaru (Korean red pepper flakes) 1 tbsp sesame oil 1 tbsp rice vinegar 1 tbsp sugar 1 tbsp minced garlic 1 tbsp sesame seeds 2 green onions, finely chopped Optional: thinly sliced cucumber or carrots for garnish Instructions: Prepare the Sea Snails: Rinse then thaw the Whelk in cold water for 15 minutes before. (Optional) Steam or boil the sea snails until they are cooked through and tender. Drain and let them cool. Make the Seasoning Sauce: In a bowl, combine soy sauce, gochugaru, sesame oil, rice vinegar, sugar, minced garlic, and sesame seeds. Mix well until the sugar is dissolved. Combine Everything: In a large mixing bowl, add the Whelk and the prepared seasoning sauce. Add chopped green onions to the bowl. Optionally, add thinly sliced cucumber or carrots for additional crunch and color. Mix and Marinate: Gently toss everything together until the Whelk is well coated with the seasoning sauce. Cover the bowl with plastic wrap or a lid and let it marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together. Serve: Transfer the Golbaengi-muchim to a serving dish. Garnish with additional sesame seeds and chopped green onions if desired. Serve chilled as a side dish with noodles or rice.