Golbaengi muchim is a type of Korean salad mainly consumed as anju when drinking alcoholic beverages such as soju or beer. It is made with Neverita didyma (a sea snail), dried shredded squid or dried Alaska pollock, vegetables such as sliced cucumber, and shredded scallions, and mixed with a hot and spicy sauce. The sauce is usually made with gochujang (chili pepper paste), chili pepper powder, vinegar, sugar, salt, minced garlic, and sesame oil.