Spicy and Sweet Whelk and Somyeon Salad
Spicy and Sweet Whelk and Somyeon Salad
The Ultimate Korean Bar Snack: Whelk and Somyeon Salad Recipe
With more time spent at home lately, many of you might be enjoying drinks at home. For those occasions, we’ve prepared a must-have bar snack: a refreshing and flavorful Whelk and Somyeon Salad! This dish is perfect for elevating your home drinking experience.
Main Ingredients- 1 can of Whelk
- 1/2 Carrot
- 1/2 Onion
- 1 Cucumber
- 1/2 Green Onion (Scallion)
- Somyeon Noodles for 3 servings (approx. 300g)
Dressing Ingredients- 3.5 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Fine Gochugaru (Korean chili flakes)
- 3.5 Tbsp Sugar
- 3.5 Tbsp Vinegar
- 1 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- A pinch of Sesame Seeds
Optional Ingredients (For Extra Flavor!)- 1 bunch Perilla Leaves
- 1 Green Chili Pepper
- 3.5 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Fine Gochugaru (Korean chili flakes)
- 3.5 Tbsp Sugar
- 3.5 Tbsp Vinegar
- 1 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- A pinch of Sesame Seeds
Optional Ingredients (For Extra Flavor!)- 1 bunch Perilla Leaves
- 1 Green Chili Pepper
Cooking Instructions
Step 1
Before you begin, gather all your ingredients. For somyeon noodles, a good portion size is about the size of a 500-won coin when squeezed in your hand; this is approximately 1 serving (about 100g).
Step 2
Open the can of whelks. Don’t drain all the liquid; reserve about 3-4 tablespoons in a small cup. This liquid will add a wonderful depth of flavor to your dressing.
Step 3
Drain the whelks and give them a quick rinse. Then, cut them into bite-sized pieces that are easy to eat.
Step 4
Prepare the vegetables. Slice the carrot and cucumber into approximately 1cm thick pieces, then cut each piece in half to create half-moon shapes. Thinly slice the onion (if you dislike the sharp taste of raw onion, you can soak it in cold water for a few minutes before using). Thinly slice the green onion (both white and green parts). If using perilla leaves, tear them into bite-sized pieces. For the green chili pepper, remove the seeds and slice it thinly on an angle.
Step 5
Now, let’s make the delicious dressing! In a large bowl, combine the reserved whelk liquid (about 3-4 Tbsp, optional), gochujang (3.5 Tbsp), fine gochugaru (1 Tbsp), sugar (3.5 Tbsp), vinegar (3.5 Tbsp), minced garlic (1 Tbsp), sesame oil (1 Tbsp), and a pinch of sesame seeds. Mix well until there are no lumps. Remember, the classic ratio for a balanced sweet, sour, and spicy flavor is 1:1:1 for gochujang, sugar, and vinegar!
Step 6
Add all the prepared vegetables and whelks to the bowl with the dressing. Start by adding about two-thirds of the dressing. Put on a pair of disposable gloves and gently mix everything together with your hands. It’s best to add the dressing gradually while tasting, rather than all at once, to avoid making it too salty or spicy. Let’s steer clear of ‘hellish’ heat!
Step 7
Arrange the cooked somyeon noodles neatly on a plate, or add them to the bowl with the whelk mixture and gently toss them together. Alternatively, you can serve the somyeon noodles separately alongside the dressed whelks. (Refer to recipe @6949335 for instructions on how to cook somyeon noodles.)
Step 8
Voilà! Your delicious and invigorating Spicy and Sweet Whelk and Somyeon Salad, the perfect bar snack, is ready to be enjoyed at home. Enjoy your meal!
