Spicy & Sweet Whelk Salad with Noodles (Golbaengi Muchim)
Spicy & Sweet Whelk Salad with Noodles (Golbaengi Muchim)
The ultimate Korean pub snack and late-night meal you can make at home! Learn Ryu Soo-young’s signature Whelk Salad with Noodles recipe, including how to make the perfect gochujang-based sauce.
Enjoy the beloved Korean classic, Whelk Salad (Golbaengi Muchim) and its noodle variation, right in your own kitchen! This simple yet incredibly flavorful dish is perfect for elevating your drinking sessions or satisfying late-night cravings.
Main Ingredients- Canned Whelks 140g, 2 cans
- 1 stalk Green Onion
- 1/2 Onion
- 1 Cucumber
- 2 Korean Green Chilies
- 1 handful Dried Pollack Fillet (approx. 20g)
- 1 serving Somyeon noodles (approx. 100g)
Basic Gochujang Sauce- 3 Tbsp Sugar
- 3 Tbsp Vinegar
- 2 Tbsp generous Gochujang (Korean chili paste) (approx. 30g)
- 1 tsp Fish Sauce (e.g., anchovy or sand lance)
- Sesame Seeds, to taste
Additional Seasoning- 3 Tbsp Whelk Can Liquid
- 2 Tbsp Vinegar
- 1 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Sugar
- 3 Tbsp Vinegar
- 2 Tbsp generous Gochujang (Korean chili paste) (approx. 30g)
- 1 tsp Fish Sauce (e.g., anchovy or sand lance)
- Sesame Seeds, to taste
Additional Seasoning- 3 Tbsp Whelk Can Liquid
- 2 Tbsp Vinegar
- 1 Tbsp Gochugaru (Korean chili flakes)
Cooking Instructions
Step 1
In a bowl, combine the ingredients for the basic gochujang sauce: 3 Tbsp sugar, 3 Tbsp vinegar, 2 Tbsp generous gochujang, and 1 tsp fish sauce. Add sesame seeds, crushing them slightly between your fingers before adding for more flavor. Whisk well until the sugar is completely dissolved, creating a smooth and delicious sauce.
Step 2
Peel and wash the 1/2 onion, then thinly slice it into fine shreds. Slicing it thinly will help it absorb the flavors better and contribute a pleasant texture.
Step 3
Wash the cucumber, trim off the ends, and slice it diagonally into thin pieces. Then, cut these pieces into fine shreds, similar to the onion. The cucumber’s crispness will add a refreshing contrast to the dish.
Step 4
Remove the stems from the 2 Korean green chilies, wash them, and then thinly slice them on a bias. If you enjoy more heat, feel free to add more. For a milder flavor, you can remove the seeds before slicing.
Step 5
Thinly slice the entire stalk of green onion (both white and green parts) into fine shreds, resembling julienned onions. This will infuse the dish with a subtle, refreshing oniony aroma.
Step 6
Prepare the 2 cans of whelks. Carefully pour the liquid from the cans into a separate bowl; do not discard it. Drain the whelk meat, then cut it into bite-sized pieces, about the length of your pinky finger. Take the handful of dried pollack fillet (about 20g), tear it into smaller pieces, and soak it in the reserved whelk liquid for a few minutes. This rehydrates the pollack, making it tender and flavorful. Before adding to the salad, squeeze out any excess liquid from the rehydrated pollack.
Step 7
In a large bowl, add the prepared basic gochujang sauce. Then, add the shredded onion, cucumber, green chilies, green onion, and the squeezed rehydrated pollack. Finally, add the cut whelk meat. Gently toss everything together to ensure all ingredients are evenly coated with the sauce. Be careful not to overmix, as this can make the whelks mushy.
Step 8
To the bowl from step 6, add the additional seasonings: 3 Tbsp of the reserved whelk can liquid, 2 Tbsp vinegar, and 1 Tbsp gochugaru. These ingredients will enhance the savory depth and spicy kick of the dish. Toss gently again to combine thoroughly.
Step 9
Prepare 1 serving of somyeon noodles. Bring a pot of water to a rolling boil. Gently spread out the noodles as you add them to the boiling water to prevent them from clumping. Cook over medium heat for approximately 2 minutes and 30 seconds. It’s best to use a timer to avoid overcooking. Immediately drain the noodles and rinse them thoroughly under cold running water to remove excess starch and achieve a firm, chewy texture. Drain well.
Step 10
Finally, arrange the beautifully mixed Golbaengi Muchim in a serving dish. Serve it alongside the prepared somyeon noodles. Enjoy this delightful and satisfying Korean dish!
