1. Drain the liquid from the can and rinse the sea snails under running cold water for several minutes. Continue rinsing until bubbles dissipate or no longer appear.
2. Cut the sea snails into bite-sized pieces, or keep as is if larger pieces are desired. Prepare the vegetables accordingly by cutting them into 2-inch strips (see pics above).
3. Meanwhile, cook the noodles according to package directions, but make sure to add a generous amount of salt (1 tbsp). Rinse under cold water for a few minutes to prevent overcooking and drain. Sample a few noodles to ensure they are cooked, a little chewy but not too soft and mushy; they will not take longer than 5 minutes to cook through.
4. In a mixing bowl, combine 3 tbsp gochujang, 1 tbsp gochugaru, 1/2 tbsp soy sauce, 2 tbsp sugar, 2 tbsp vinegar, and minced garlic powder. Mix them all together with a tasting spoon until thoroughly mixed. Sample the sauce and adjust accordingly to taste preference.
5. In the mixing bowl, add the sea snails, sliced vegetables, and cold noodles. Mix thoroughly to coat (best to use gloves for mixing) and plate on a large platter or dish. Or, plating the noodles and sea snail mix separately is also okay (see pics). Enjoy!
*The sea snails can be bought at most local Asian or Korean markets along with the somyeon noodles.
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