Refreshing and Chewy Whelk Soup (Baek Golbaengi Tang)
Refreshing and Chewy Whelk Soup (Baek Golbaengi Tang)
The Perfect Anju: How to Make Delicious Whelk Soup at Home
I really craved some fresh baek golbaengi (sea snails) and ordered them online. Initially, I planned to cook them right away, but due to a busy schedule and a cold, they ended up in the freezer. Finally, this weekend, I opened the frozen baek golbaengi and made a delicious baek golbaengi tang! It was absolutely perfect, with a refreshing and deep broth that had no fishy smell at all. I tried to replicate the taste of my favorite baek golbaengi restaurant, and the chewy texture and similar flavor were so impressive! It’s truly the ultimate snack to enjoy with drinks. I highly recommend it! Make this incredibly delicious baek golbaengi tang for yourself!
Whelk Soup Ingredients- 1kg fresh baek golbaengi (sea snails)
- 2 sheets of fish cake
- 2 Korean green chili peppers (cheongyang)
- 3 shiitake mushrooms
- 1 handful of green onions
For Serving- Sesame oil and salt dip
- Spicy red chili paste dip (cho gochujang)
- Fresh perilla leaves
- Fish roe (tobiko)
- Minced garlic
- Thinly sliced chili peppers
- Sesame oil and salt dip
- Spicy red chili paste dip (cho gochujang)
- Fresh perilla leaves
- Fish roe (tobiko)
- Minced garlic
- Thinly sliced chili peppers
Cooking Instructions
Step 1
Gently rinse the baek golbaengi under running cold water about 4-5 times. Be careful not to scrub too hard, as this can break the shells. Baek golbaengi surprisingly has very little to no fishy smell, so a gentle swish in running water is sufficient. I’m already anticipating how delicious this soup will be!
Step 2
Fill a pot with plenty of water and bring it to a rolling boil. You can add the baek golbaengi directly to the cold water before boiling, or add them once the water is boiling. I chose to add them to the boiling water. Adding a piece of dried kelp (dashima) will further enhance the broth’s flavor. If you’re concerned about any potential fishiness, adding a splash of rice wine (cheongju) or soju can help eliminate it effectively.
Step 3
Slice the cheongyang chili peppers diagonally and cut the green onions into large pieces. Remove the stems from the shiitake mushrooms and slice them thinly. Cut the fish cake into bite-sized pieces. These vegetables are inspired by the ingredients used at my favorite baek golbaengi restaurant. This combination truly elevates the flavor of the baek golbaengi tang!
Step 4
As the baek golbaengi cook, you’ll notice foam and impurities rising to the surface. Skim these off diligently until the broth becomes clear. This step is crucial for achieving the clean, refreshing, and pure taste of the baek golbaengi.
Step 5
Let the baek golbaengi simmer for about 10 minutes. Then, add the prepared vegetables and fish cake, and continue to simmer for another 5 minutes. Taste the broth and season with salt as needed. While salt alone is delicious, a pinch of black pepper can add extra depth.
Step 6
Finally, add a sprinkle of black pepper for added aroma. Once the soup comes to a vigorous boil again, turn off the heat and serve immediately. Doesn’t this warm and refreshing baek golbaengi tang look inviting?
Step 7
Prepare the dipping sauces and accompaniments: spicy red chili paste dip, sesame oil and salt dip, minced garlic, thinly sliced cheongyang chili peppers, fish roe, and fresh perilla leaves. If possible, adding microgreens and dried seaweed (gim) will create an even richer dining experience. I’ve prepared these accompaniments just as they are served at that popular baek golbaengi place, and this combination is truly a timeless classic.
Step 8
Your baek golbaengi tang is complete! It boasts a wonderfully clean, savory, and refreshing taste without any hint of fishiness. It’s so satisfying to be able to enjoy such a delicious baek golbaengi tang right at home!
