Spicy and Sweet Canned Whelk Salad Recipe
Spicy and Sweet Canned Whelk Salad Recipe
The Perfect Recipe for a Tangy, Sweet, and Spicy Canned Whelk Salad
Whip up a delicious meal with just one can of whelks! This recipe is perfect for a late-night snack when you’re feeling peckish or as a hearty side dish for your rice. The delightful combination of fresh vegetables and chewy whelks will have you reaching for more.
Main Ingredients- Canned Whelks 400g (including brine)
- Dried Pollack Flakes 200g
- Cabbage 200g (about 1/4 small head)
- Onion 1/2 medium
- Green Onion 1/2 stalk (mostly the white part)
- Carrot 1/4 small
- Red Chili Pepper 1
- Cheongyang Chili Pepper 1 (Korean spicy chili)
- Perilla Leaves 5 sheets
- Lettuce 5 sheets
Spicy and Sweet Dressing- Red Chili Powder 1 Tbsp
- Red Chili Paste 3 Tbsp
- Sugar 3 Tbsp
- Vinegar 6 Tbsp (adjust to your preference for tanginess)
- Minced Garlic 1 Tbsp
- Sesame Oil 1 Tbsp
- Sesame Seeds 1 Tbsp (for garnish)
- Red Chili Powder 1 Tbsp
- Red Chili Paste 3 Tbsp
- Sugar 3 Tbsp
- Vinegar 6 Tbsp (adjust to your preference for tanginess)
- Minced Garlic 1 Tbsp
- Sesame Oil 1 Tbsp
- Sesame Seeds 1 Tbsp (for garnish)
Cooking Instructions
Step 1
To achieve a chewy texture, soak the dried pollack flakes in the canned whelk brine for about 10 minutes until softened. If you don’t have enough brine, you can use a little water.
Step 2
Drain the canned whelks thoroughly in a colander. You can optionally reserve the drained brine for other uses.
Step 3
Cut the whelks into bite-sized pieces. Julienne the cabbage, lettuce, onion, green onion, and carrot into thin strips. Julienne the perilla leaves to a similar thickness. Remove the seeds from the red and Cheongyang chili peppers and slice them thinly on an angle.
Step 4
In a medium-sized bowl, combine all the dressing ingredients: 1 Tbsp red chili powder, 3 Tbsp red chili paste, 3 Tbsp sugar, 6 Tbsp vinegar, 1 Tbsp minced garlic, and 1 Tbsp sesame oil. Whisk well until smooth and no lumps remain. Adjust the amount of vinegar to suit your taste.
Step 5
Add the soaked pollack flakes, cut whelks, and all the prepared vegetables to the bowl with the dressing. It’s important to maintain the crispiness of the vegetables.
Step 6
Gently toss and mix everything with your hands until the dressing evenly coats all the ingredients. Be careful not to overmix, as this can make the vegetables mushy. The key is to gently combine everything so the dressing is well distributed.
Step 7
Pile the delicious whelk salad into a serving bowl. Your flavorful spicy and sweet canned whelk salad is ready! It’s best enjoyed immediately, but chilling it in the refrigerator for a bit will enhance its refreshing taste.
