Crispy Bean Sprout and Whelk Salad Recipe
Spicy and Sweet Bean Sprout and Whelk Salad to Stimulate Your Appetite
Try making this simple yet delicious Korean classic, ‘Kongnamul Golbaengi Muchim’ (spicy bean sprout and whelk salad), using readily available bean sprouts and canned whelks. It’s a perfect dish for an appetizer or a side with drinks and rice. The refreshing crunch of the bean sprouts, the chewy whelks, and the perfectly balanced sweet, sour, and spicy dressing create an irresistible flavor.
Main Ingredients
- 1 handful bean sprouts (approx. 100g)
- Pinch of salt (for boiling)
- 1 cup water (200ml) (for boiling)
- 1/2 can large canned whelks (approx. 150g)
- 5 stalks of chives or garlic chives (optional, adds fragrance)
Dressing Ingredients
- 2 Tbsp red chili flakes (gochugaru)
- 2 tsp soy sauce
- 1 tsp minced garlic
- 1 tsp fish sauce (or anchovy sauce)
- 1 Tbsp plum extract (or rice syrup for sweetness)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp perilla oil (or sesame oil)
- Pinch of black pepper
- Pinch of fine salt (for final seasoning)
- 2 Tbsp red chili flakes (gochugaru)
- 2 tsp soy sauce
- 1 tsp minced garlic
- 1 tsp fish sauce (or anchovy sauce)
- 1 Tbsp plum extract (or rice syrup for sweetness)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp perilla oil (or sesame oil)
- Pinch of black pepper
- Pinch of fine salt (for final seasoning)
Cooking Instructions
Step 1
First, wash the bean sprouts thoroughly. In a pot, add the bean sprouts, 1 cup of water, and a pinch of salt. Cover the pot and bring to a boil over high heat. Once boiling, let it cook for about 3 minutes. This method ensures the bean sprouts remain crisp and don’t develop a raw odor. Immediately after cooking, drain the bean sprouts in a colander and rinse them under cold running water to stop the cooking process and cool them down. Ensure all excess water is removed, as remaining water can dilute the flavor of the salad.
Step 2
Drain the liquid from the canned whelks. Cut the whelks in half for easier eating. Avoid cutting them too small, as larger pieces provide a better chewy texture.
Step 3
If using chives, wash them, pat them dry, and cut the stems into approximately 3-4 cm lengths. It’s best to use the stems for a milder flavor and crisp texture; the leaves can be quite pungent. Chives are optional but add a fresh, aromatic note.
Step 4
Now, let’s prepare the delicious dressing. In a bowl, combine 2 Tbsp red chili flakes, 2 tsp soy sauce, 1 tsp minced garlic, 1 tsp fish sauce, 1 Tbsp plum extract, 1 Tbsp toasted sesame seeds, 1 Tbsp perilla oil, and a pinch of black pepper. Whisk everything together until well combined. Ensure all ingredients are evenly distributed for a harmonious flavor.
Step 5
In a large mixing bowl, combine the thoroughly drained bean sprouts, prepared whelks, and chopped chives (if using). Add about two-thirds of the prepared dressing. Gently toss the ingredients together to coat them evenly. It’s best to add the dressing gradually and taste as you go, rather than adding it all at once. Mix gently to avoid mashing the bean sprouts or whelks.
Step 6
Finally, taste the salad and adjust the seasoning with a pinch of fine salt if needed. Once everything is well combined and seasoned to your liking, transfer the ‘Kongnamul Golbaengi Muchim’ to a serving dish. Enjoy immediately for the best crisp texture!
