There’s a food that isn’t widely consumed abroad but enjoys immense popularity in Korea—golbaengi (whelks). In particular, golbaengi muchim (spicy whelk salad) is a favorite accompaniment to alcohol and a staple dish for many. So why is it that golbaengi, rarely eaten overseas, has become such a beloved delicacy in Korea?
Whelks, known as golbaengi in Korea, are rarely consumed in Western countries, including the UK. While whelks are plentiful in British waters, they are not considered food there. A British fisherman even remarked, “We go out to sea solely for the Koreans.”
Korea's love affair with golbaengi began in the late 1980s when golbaengi muchim (spicy whelk salad) became a popular drinking snack. Its chewy texture paired with the tangy, spicy seasoning made it a staple accompaniment to alcohol.
Globally, whelks are produced and consumed primarily in Korea, France, and Japan. Despite this, Korea accounts for approximately 90% of the world’s whelk consumption, highlighting the nation's significant demand. Imported whelks are a key part of this, with British whelks particularly favored for their size and chewy texture.
Scenes of Koreans eating golbaengi in the 2006 film The Host shocked international audiences unfamiliar with the dish. For those in cultures where whelks are not eaten, the idea of enjoying their unique texture and spicy seasoning as a drinking snack is both intriguing and foreign.
While whelks are consumed in parts of Japan and France, they lack the widespread popularity they enjoy in Korea. In Japan, they are eaten only in certain regions, and in France, snails with a similar texture are preferred. As a result, whelks face relatively less resistance in France compared to other Western nations.
With the global rise of Korean cuisine, golbaengi is also garnering increasing attention. Foreigners trying whelks for the first time have started describing them as "surprisingly delicious," leading to a growing positive perception. In countries like Spain, Morocco, and France, where snails are commonly enjoyed, curiosity about golbaengi is steadily rising.
