Separate the sea snails from the liquid in the can. Reserve the liquid.

Soak the dried pollack in the reserved sea snail liquid to rehydrate and soften it.

Cut the drained sea snails in half to make them bite-sized.

Prepare the vegetables by slicing the green onion, onion, cucumber, and Cheongyang peppers.

In a large mixing bowl, create the sauce by combining sugar, vinegar, gochujang, fish sauce, and ground sesame seeds.

Add all the sliced vegetables to the sauce bowl.

Squeeze the excess liquid from the soaked dried pollack, then add it and the sea snails to the bowl.

Add the additional seasonings: vinegar, reserved sea snail liquid, and red pepper powder.

Mix everything together thoroughly until all ingredients are well-coated in the red sauce.

Transfer the finished sea snail salad to a serving plate.

Serve with cooked somen noodles on the side.

Garnish with a sprinkle of whole sesame seeds and serve.