Delicious and Chewy Whelk Salad Recipe
Delicious and Chewy Whelk Salad Recipe
Appetizing Spicy and Sour Whelk Salad
Whelks, in season from March to June, are a beloved delicacy for their chewy texture and abundant nutrients. They are particularly good for liver detoxification and rich in vitamins and taurine, making them excellent for combating fatigue. Fresh whelks can be enjoyed in various ways, including raw (sashimi-style), grilled, or as a refreshing spicy and sour salad. Today, we’re sharing an easy-to-make, delicious whelk salad recipe. It’s perfect as a special dish when you lack appetite and also makes a fantastic pairing with makgeolli or soju!
Main Ingredients- 400g pre-cooked and prepared whelks
- 1/2 medium onion
- 1/2 medium cucumber
- 10 perilla leaves (깻잎)
- 3 Korean green chili peppers (청양고추)
Spicy and Sweet Dressing- 3 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp vinegar
- 2 Tbsp oligosaccharide (adjust sweetness as needed)
- 1 Tbsp sugar
- 1 Tbsp cooking wine (e.g., Mirin)
- 1 tsp minced garlic
- A small amount of finely chopped green onion (optional)
- 3 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp vinegar
- 2 Tbsp oligosaccharide (adjust sweetness as needed)
- 1 Tbsp sugar
- 1 Tbsp cooking wine (e.g., Mirin)
- 1 tsp minced garlic
- A small amount of finely chopped green onion (optional)
Cooking Instructions
Step 1
First, rinse the pre-cooked and prepared whelks thoroughly under running water. Drain them well in a sieve to ensure excess water is removed, which will help the dressing adhere better and prevent it from becoming watery.
Step 2
Finely chop the green onion that will be added to the dressing. You can omit it or simply chop it roughly if you prefer.
Step 3
Remove the stems from the Korean green chili peppers and slice them diagonally for an appealing look. If you enjoy a spicier taste, keep the seeds; if you prefer it milder, remove the seeds before slicing.
Step 4
Peel and wash the onion, then slice it thinly into strips (julienne). Soaking the julienned onion in cold water for a few minutes and then draining it can help remove its pungent bite, making it even crisper.
Step 5
Wash the cucumber, trim the ends, cut it in half lengthwise, and then slice it diagonally about 0.5 cm thick. Adding cucumber provides a refreshing crunch and coolness to the dish.
Step 6
Wash the perilla leaves, pat them dry, and then thinly slice them into strips. The fragrant aroma of perilla leaves will further enhance the flavor complexity of the whelk salad.
Step 7
In a large bowl, combine the prepared whelks, julienned onion, sliced cucumber, shredded perilla leaves, and diagonally sliced green chili peppers. Add all the dressing ingredients (3 Tbsp gochujang, 2 Tbsp gochugaru, 2 Tbsp vinegar, 2 Tbsp oligosaccharide, 1 Tbsp sugar, 1 Tbsp cooking wine, 1 tsp minced garlic, small amount of chopped green onion) and gently mix everything together with your hands. Be careful not to overmix, as this can make the ingredients mushy. Ensure everything is evenly coated with the dressing. For an even better taste, chill the salad in the refrigerator for a while before serving.
