Gammiok (or Gammeeok) is pretty well known among the Korean (and Japanese) crowd for their Sul Long Tang, the beef noodle/rice soup. But I was recently blown away by a salad with a conch-like creature, described on their menu as such:
Golbangii Moochim: Peeled bay-top shell (a kind of fresh water shell) cooked and added with watercress, onion, carrot, cucumber, and shredded dry fish in our mildly sweet sauce. $15.95
I was craving something light, and this seemed like an ideal choice. Just as it's described above, it's a very refreshing salad with a good spicy kick from the red chili in the dressing as well as the slices of a mild chile. The bay-top shell (also known as turban shell, known as sazae in Japanese) is a little chewy, but is dense and meaty, and adds a good textural balance to the salad. Some people might find the dried fish a little fishy and salty, but it also provides a counterpoint to the spice and crunchy vegetables. The dressing, besides the dry chili bits, also contains a good amount of sesame oil, and some kind of acid which I couldn't figure out. Maybe it's just rice vinegar, but it's not tangy or citrusy. I haven't been to Gammiok in quite a while, but now that I've found this dish, I have a feeling I'll be back for it more often.
Gammiok (or Gammeeok, or Gahm Mi Oak)
43 W. 32nd St