Spicy, Sour & Sweet Whelk Salad with Noodles (Golbaengi Muchim)
Make the Perfect Whelk Salad with Noodles – A Crowd-Pleasing Appetizer!
Golbaengi Muchim (spicy whelk salad with noodles) is an absolute delight, perfect not only as a drinking snack but also as a satisfying late-night meal. Its charm lies in the irresistible trifecta of spicy, sour, and sweet flavors. Even if you’re not a big drinker or a late-night snacker, like myself, preparing this whelk salad and serving it with freshly boiled somen noodles offers a hearty and delicious meal.
Main Ingredients
- 1 can (400g) canned whelks
- 1.5 servings somen noodles (approx. 150g)
- 1 cucumber
- 1/2 carrot
- 1 onion
- 1 cheongyang pepper (Korean chili pepper)
- 1 white part of a green onion
- 1/6 head of napa cabbage
Seasoning Mix
- 3 Tbsp gochujang (Korean chili paste)
- 3 Tbsp sugar
- 3 Tbsp vinegar
- 2 Tbsp whelk can liquid (don’t discard!)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 1 Tbsp toasted sesame seeds
- 1 Tbsp minced garlic
- 1/2 Tbsp sesame oil
- 3 Tbsp gochujang (Korean chili paste)
- 3 Tbsp sugar
- 3 Tbsp vinegar
- 2 Tbsp whelk can liquid (don’t discard!)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 1 Tbsp toasted sesame seeds
- 1 Tbsp minced garlic
- 1/2 Tbsp sesame oil
Cooking Instructions
Step 1
First, drain the canned whelks using a sieve. Crucially, do not discard all the liquid! Reserve 2 tablespoons of the whelk liquid to incorporate into the sauce for extra flavor. Cut the whelks into bite-sized pieces, ensuring they are easy to eat with the noodles.
Step 2
Next, prepare the vegetables. Thinly julienne the onion and napa cabbage. Similarly, thinly slice the white part of the green onion. Finely chop the cheongyang pepper for a spicy kick. If julienning is difficult, you can finely mince the vegetables.
Step 3
For a pleasant texture, slice the cucumber and carrot into slightly thicker pieces, about 0.3cm thick. Avoid slicing them too thinly, as they might become too soft. Try to cut the vegetables to a similar size for an appealing presentation.
Step 4
Now, let’s cook the somen noodles. Bring a pot of water to a boil, and add 1/2 tablespoon of salt. Once the water is boiling vigorously, add the somen noodles and cook for about 3 minutes. The cooking time may vary slightly depending on the brand and thickness of the noodles, so check the package instructions. Be careful not to overcook them, as they can become mushy and lose their appealing texture.
Step 5
Immediately after cooking, rinse the somen noodles thoroughly under cold running water. This step removes excess starch and enhances their chewy texture. Drain the noodles well in a sieve, ensuring all excess water is removed. Residual water can dilute the sauce and affect the overall flavor.
Step 6
In a large mixing bowl, combine the prepared whelks, all the julienned vegetables, and the seasoning ingredients (gochujang, sugar, vinegar, reserved whelk liquid, gochugaru, soy sauce, minced garlic, and sesame oil). You can set aside a small amount of toasted sesame seeds for garnish. Gently mix everything together with your hands, ensuring the sauce evenly coats all the ingredients. Proper mixing is key for balanced flavors.
Step 7
Arrange the mixed whelk salad attractively on your chosen serving plate. Twirl the drained somen noodles and place them alongside the salad. For an extra touch, sprinkle with the reserved toasted sesame seeds. Your delicious Golbaengi Muchim is now ready to be enjoyed!
