Spicy Whelk Salad (Golbaengi Muchim)
Drain canned whelks, reserve some of their liquid and toss with cucumber, onion, green onion and perilla in a spicy vinegar dressing.
- Cuisine
- Korean
- Prep
- 22 min
- Cook
- 0 min
Scale the recipe
Ingredients
- Canned whelk meat Weight of the meat after draining in a strainer
- 170 g
- Cucumber Weight after washing and removing the watery seed core
- 85 g
- Onion Peeled and root removed
- 50 g
- Large green onion (daepa)
- 25 g
- Perilla leaves (kkaennip) Rinsed and shaken dry
- 8 g
Seasonings
- Liquid from the canned whelks
- 2 T
- Korean chili flakes (gochugaru)
- 1 T + 1/2 T
- Korean chili paste (gochujang)
- 1/2 T
- Rice vinegar
- 2 T
- Sugar
- 2/3 T
- Brewed soy sauce
- 1/2 T
- Minced garlic
- 1/2 T
- Sesame oil
- 1/3 T
- Toasted sesame seeds
- 1/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Drain the whelks
Discard any swollen, leaking or badly dented can. Drain the whelks in a strainer and weigh the meat 170 g. Reserve some canning liquid in a clean bowl.
-
Cut the whelks
Cut larger whelks into 2–3 bite-size pieces. Leave small ones whole.
-
Seed and slice the cucumber
Rinse the cucumber, split it lengthwise and scoop out the watery seeds. Cut the prepared cucumber 85 g diagonally into slices about 5 mm thick and pat dry.
-
Slice onion, green onion and perilla
Thinly slice the onion 50 g. Cut the washed green onion 25 g and perilla leaves 8 g into thin strips and pat dry with a clean paper towel.
-
Mix the dressing
Combine the whelk liquid 2 T, chili flakes 1 T + 1/2 T, gochujang 1/2 T, rice vinegar 2 T, sugar 2/3 T, brewed soy sauce 1/2 T and minced garlic 1/2 T in a large bowl. Stir until the sugar dissolves.
-
Toss with the vegetables
Gently toss the whelks, cucumber, onion and green onion in the dressing. Add the tender perilla last and fold once so it does not tear.
-
Finish with sesame
Add sesame oil 1/3 T and toasted sesame seeds 1/3 T and serve immediately. Refrigerate leftovers at 4°C or below within 2 hours, or within 1 hour above 32°C indoors.
