Spicy and Tangy Whelk Salad (Golbaengi Muchim)
Spicy and Tangy Whelk Salad (Golbaengi Muchim)
Spicy, Tangy, and Sweet: Chef Baek Jong-won’s Whelk Salad Recipe
A quick and easy whelk salad made with leftover vegetables from your fridge, following Chef Baek Jong-won’s signature sauce recipe. The delightful sweet and sour dressing perfectly complements the chewy whelks and crisp vegetables, making it an ideal side dish or anju (drinking snack). Let’s reveal the secrets to making this delicious dish effortlessly.
Main Ingredients- 1 can (approx. 300g) Canned Whelks
- 2 servings of Somyeon noodles (Korean thin wheat noodles)
- Carrots, a small amount
- 1/2 Onion
- 1 handful of Lettuce
- 2 Green chilies (Cheongyang pepper)
- Cucumber, a small amount
- Scallions, a small amount
Baek Jong-won’s Special Sauce- 3 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Sugar
- 3 Tbsp Vinegar
- 1 Tbsp Minced garlic
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp Sesame oil
- Sesame seeds, a pinch
- 3 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Sugar
- 3 Tbsp Vinegar
- 1 Tbsp Minced garlic
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp Sesame oil
- Sesame seeds, a pinch
Cooking Instructions
Step 1
Drain the liquid from the canned whelks and rinse them thoroughly under running water. To enhance their chewy texture, cut them into bite-sized pieces.
Step 2
Feel free to use any leftover vegetables you have in your refrigerator! Wash and julienne the carrots, onion, lettuce, and cucumber. Finely chop the green chilies for a spicy kick, and slice the scallions (focusing on the white parts).
Step 3
Chef Baek Jong-won’s versatile sauce secret! In a bowl, combine 3 Tbsp gochujang, 3 Tbsp sugar, 3 Tbsp vinegar, 1 Tbsp minced garlic, and 1 Tbsp gochugaru. Mix well. Remember to exclude the sesame oil and sesame seeds for now.
Step 4
How to cook somyeon noodles: Bring a large pot of water to a rolling boil. Add the somyeon noodles and stir gently to separate them. Once the water boils up again, pour in about half a cup of cold water. When it boils up once more, turn off the heat. Somyeon noodles typically cook in about 1 minute. (Tip: A portion size is roughly the size of a coin.)
Step 5
Quickly rinse the cooked somyeon noodles under cold running water to remove excess starch and achieve a firm, chewy texture. This step prevents the noodles from becoming mushy.
Step 6
In a large mixing bowl, add the prepared whelks, julienned vegetables, and the specially made sauce.
Step 7
Gently mix everything together with your hands until well combined. The key is to toss gently to ensure the sauce evenly coats all the ingredients. Finally, drizzle in 1 tsp of sesame oil and sprinkle with sesame seeds, giving it one last gentle toss to complete this delicious spicy and tangy whelk salad.
Step 8
Thanks to Chef Baek Jong-won’s amazing sauce, this whelk salad is always a hit! Enjoy it generously with freshly cooked somyeon noodles. The refreshing sweet and sour flavor will surely whet your appetite! ^^
