Spicy & Tangy Korean Whelk Salad (Golbaengi Muchim) – A Crowd-Pleasing Recipe
Spicy & Tangy Korean Whelk Salad (Golbaengi Muchim) – A Crowd-Pleasing Recipe
The Ultimate Korean Side Dish and Perfect Drinking Snack: Golbaengi Muchim (Seasoned Whelks)
Here’s how to make Golbaengi Muchim, a dish that perfectly balances spicy, sweet, and tangy flavors with the chewy texture of whelks and the crispness of fresh vegetables. It’s a beloved staple for both dinner tables and late-night gatherings!
Main Ingredients- 1 can of canned whelks (reserve the liquid)
- 1 cucumber
- 1/2 onion
- 2 Korean green chilies (Cheongyang peppers)
Cucumber Salting- 0.5 Tbsp salt
- 2 Tbsp whelk liquid
- 1 Tbsp vinegar
Special Seasoning Sauce- 1 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 5 Tbsp whelk liquid
- 1 Tbsp brown sugar
- 2 Tbsp apple cider vinegar
- 1 Tbsp 2x concentrated vinegar (for extra tang)
- 2 Tbsp plum extract (Maesilcheong)
- 1 Tbsp soy sauce
- Sesame oil, to taste
- Sesame seeds, to taste
- Black pepper, to taste
- 0.5 Tbsp salt
- 2 Tbsp whelk liquid
- 1 Tbsp vinegar
Special Seasoning Sauce- 1 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 5 Tbsp whelk liquid
- 1 Tbsp brown sugar
- 2 Tbsp apple cider vinegar
- 1 Tbsp 2x concentrated vinegar (for extra tang)
- 2 Tbsp plum extract (Maesilcheong)
- 1 Tbsp soy sauce
- Sesame oil, to taste
- Sesame seeds, to taste
- Black pepper, to taste
Cooking Instructions
Step 1
First, wash and prepare all your ingredients. You can adjust the amount of onion and chilies based on your preference for pungency.
Step 2
Take one cucumber. Slice half of it thinly on an angle (about 0.5 cm thick). For the other half, use a vegetable peeler to create long, thin ribbons for garnish. These will be used to beautifully line the serving dish later.
Step 3
In a bowl, combine the thinly sliced cucumber with 0.5 Tbsp salt, 2 Tbsp of the reserved whelk liquid, and 1 Tbsp vinegar. Gently mix, then let it sit for at least 10 minutes to salt. This step helps the cucumber retain its crispness and prevents the final dish from becoming watery.
Step 4
Remove the stems from the Korean green chilies and slice them thinly on an angle. Peel the onion and slice it into fine julienne strips (about 0.5 cm wide). Thinly sliced onions will be more pleasant to eat when mixed.
Step 5
Now, let’s make the flavorful seasoning sauce! In a bowl, combine 1 Tbsp Gochujang, 3 Tbsp Gochugaru, 1 Tbsp minced garlic, 5 Tbsp whelk liquid, 1 Tbsp brown sugar, 2 Tbsp apple cider vinegar, 1 Tbsp 2x concentrated vinegar (this adds a delightful extra zing!), 2 Tbsp plum extract, and 1 Tbsp soy sauce. Stir well until everything is evenly mixed. Finish by adding a touch of sesame oil, a sprinkle of sesame seeds, and a pinch of black pepper. Whisk everything together until you have a smooth, delicious sauce.
Step 6
Drain the canned whelks, reserving the liquid. Cut the whelks in half, or into bite-sized pieces if they are large. While you can add them whole, cutting them allows the sauce to penetrate better, enhancing the flavor.
Step 7
In a large mixing bowl, combine the prepared whelks, the salted cucumber, julienned onion, and sliced green chilies.
Step 8
Pour all of the prepared seasoning sauce over the ingredients in the bowl.
Step 9
Gently toss everything together with your hands, ensuring the sauce evenly coats all the ingredients. Mix until well combined. Taste and adjust seasoning if needed, adding a pinch of salt if desired. Your delicious Golbaengi Muchim is ready!
Step 10
Prepare your serving dish. Arrange the thinly peeled cucumber ribbons decoratively at the bottom. Then, pile the seasoned Golbaengi Muchim generously in the center. Enjoy this visually appealing and incredibly tasty dish!
