Buckwheat Noodle Salad with Whelk and Black Olives (Chamgancho Sauce)
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I previously made bibim dangmyeon (spicy mixed noodles) using glass noodles and the Chamgancho sauce I made. Since I had a lot of Chamgancho sauce left, I decided to make Chamgancho noodles properly by adding whelks and black olives. This time, I used buckwheat noodles because they absorb oil well. For the vegetables, I used whatever ingredients I had at home. You can choose any vegetables you like. Chamgancho noodles sold commercially often include beef brisket. A cold mixed noodle dish with grilled beef brisket… I pondered this for a bit, thinking about using thinly sliced duck belly instead… No, no… If something is meant to be light, it should be enjoyed lightly!
Chamgancho Sauce Ingredients
- 1 paper cup Soy Sauce (approx. 200ml)
- 2/3 paper cup Sesame Oil (approx. 130ml)
- 2/3 paper cup Sugar (approx. 130g)
- 1/2 paper cup Vinegar (approx. 100ml)
- 4 Tbsp Toasted Sesame Seeds
Chamgancho Noodle with Whelk and Black Olive Ingredients
- 5 Tbsp prepared Chamgancho Sauce
- 1 can (300g) Canned Whelk
- 4 Black Olives
- 2 servings Buckwheat Noodles
- 1 small piece (approx. 5cm) Cucumber
- 1/2 cup shredded Red Cabbage
- 4 large Lettuce Leaves (for wraps)
- 6 stalks Young Radish Kimchi
- 1 pinch Red Pepper Flakes (for garnish)
- 5 Tbsp prepared Chamgancho Sauce
- 1 can (300g) Canned Whelk
- 4 Black Olives
- 2 servings Buckwheat Noodles
- 1 small piece (approx. 5cm) Cucumber
- 1/2 cup shredded Red Cabbage
- 4 large Lettuce Leaves (for wraps)
- 6 stalks Young Radish Kimchi
- 1 pinch Red Pepper Flakes (for garnish)
Cooking Instructions
Step 1
First, drain the liquid from the canned whelk and slice the whelks into bite-sized pieces. Thinly slice the black olives as well. Place the sliced whelks and black olives into 5 tablespoons of the prepared Chamgancho sauce and let them marinate for at least 30 minutes. This allows the sauce to deeply infuse the whelks and olives, making them even more delicious.
Step 2
Gently squeeze out some of the liquid from the young radish kimchi and chop it into appropriate pieces. If there’s a little kimchi juice remaining, it can add a nice flavor to the noodle sauce.
Step 3
Wash the cucumber and slice it into thin matchsticks. This will add a refreshing crunch.
Step 4
Shred the red cabbage thinly. Its vibrant color will make the noodle dish look more appetizing. (You can also use white cabbage.)
Step 5
Wash the fresh lettuce leaves thoroughly, pat them dry, and tear them into bite-sized pieces by hand.
Step 6
Cook the buckwheat noodles in boiling water according to the package instructions. Once cooked, immediately transfer the noodles to cold or ice water. Rub the noodles vigorously while rinsing them under cold water to remove excess starch. Washing them thoroughly like this will prevent them from becoming mushy when mixed and keep them delightfully chewy.
Step 7
After rinsing and draining the buckwheat noodles, add 2-3 tablespoons of the Chamgancho sauce (adjust to your taste) and gently mix them together. This step ensures the sauce is evenly distributed and coats the noodles, acting as a protective layer to prevent them from getting soggy during mixing.
Step 8
Arrange the dressed buckwheat noodles attractively in a serving bowl. Artfully place the prepared cucumber matchsticks, shredded red cabbage, lettuce leaves, and young radish kimchi around the noodles, adding layers of color. Generously spoon the marinated whelks and black olives from the sauce over the center. Finish with a light sprinkle of red pepper flakes for a touch of color and heat. And there you have it – your delicious Whelk and Black Olive Chamgancho Noodles! Using buckwheat noodles instead of glass noodles offers a unique nutty flavor that harmonizes wonderfully with the sauce, creating a truly special dish.
