Spicy & Sweet Fire Chicken Corn Cheese Bibimmyeon
Spicy & Sweet Fire Chicken Corn Cheese Bibimmyeon
Golden Recipe for Fire Chicken Corn Cheese Bibimmyeon Using Canned Whelk
When you think of whelks, you might imagine a sweet and sour sauce with somen noodles. Today, we’re making a delightful Fire Chicken Corn Cheese dish using canned whelks. This recipe offers a fantastic blend of textures and flavors, perfect for a unique and satisfying meal.
Ingredients- Canned Whelk (95g) 4 cans
- Buldak Bokkeummyeon (Spicy Chicken Stir-fried Noodles) 2 packs
- Minced Garlic 1 Tbsp
- Green Onion (scallion) 1/2
- Cabbage a small amount
- Chives a small amount
- Korean Green Chili Pepper 1 or Peperoncino a pinch
- Gochugaru (Korean chili powder) 1 Tbsp
- Mozzarella Cheese generously
- Cheddar Cheese a little
- Canned Corn (kernels) 1/2 can
- Shredded Green Onion (for garnish) a small amount
Cooking Instructions
Step 1
First, prepare the canned whelks. Drain the liquid from the cans and keep only the whelks. Heat a skillet over medium heat with a little cooking oil. Add the whelks and stir-fry for about 2-3 minutes, focusing on drying out their moisture. This step helps to remove any gamey taste and enhance their chewy texture.
Step 2
Once the whelks are lightly stir-fried, add the thinly sliced green onions, minced garlic (1 Tbsp), and gochugaru (1 Tbsp). Stir-fry for a minute until fragrant. Next, add the finely chopped Korean green chili pepper (seeds removed) or peperoncino for extra spice, and the spicy sauce packet from the Buldak Bokkeummyeon. Stir-fry for another 1-2 minutes until the sauce is well combined. Keep the heat on medium-low to prevent burning.
Step 3
Your delicious stir-fried whelks are now ready! It’s time to cook the noodles. In a separate pot, bring plenty of water to a boil. Add the two noodle packs from the Buldak Bokkeummyeon. Stir to prevent sticking and cook for about 3 minutes and 30 seconds, or slightly less than usual (about 30 seconds shorter), until they are al dente. This ‘al dente’ texture is key for the best bibimmyeon.
Step 4
Drain the cooked noodles in a colander. Reserve about 1-2 tablespoons of the noodle cooking water. Add the drained noodles to the skillet with the stir-fried whelks. Over low heat, toss everything together thoroughly. Add a little of the reserved noodle water to help the sauce coat the noodles evenly and make the bibimmyeon moist. Continue to toss and stir-fry for about 1 minute until the noodles are well mixed and coated. Your spicy stir-fried whelk bibimmyeon is complete!
Step 5
Now, let’s add the visually appealing corn cheese topping. Choose a microwave-safe plate. Spread the thinly sliced cabbage on the bottom of the plate for a fresh crunch. Arrange the corn kernels around the edges for a colorful presentation. Place the spicy stir-fried whelk bibimmyeon in the center. Sprinkle the chopped chives over the noodles, then add dollops of cheddar cheese, and finally, generously cover the edges with mozzarella cheese. The cheese will melt and bring all the components together.
Step 6
Microwave the assembled bibimmyeon. For a single serving, about 1 minute 30 seconds to 2 minutes is usually sufficient. Since I made a double portion, I microwaved it for about 4 minutes until the cheese was perfectly melted and everything was heated through. Adjust the time based on your microwave’s power.
Step 7
If you prefer to use a skillet instead of a microwave, heat another skillet over low heat. Add the mozzarella cheese, cheddar cheese, and corn kernels. Stir gently until the cheese is melted to your liking. Carefully transfer this melted cheese and corn mixture onto the prepared stir-fried whelk bibimmyeon. This stovetop method also creates a wonderfully gooey corn cheese topping. Serve immediately while warm for the best experience!
