Chewy and Flavorful Whelk Jang (Fermented Sauce)
(Home Meal Replacement) Enjoy a Variety of Flavors with Whelk Jang!
Did you know that whelk meat, commonly used in soybean paste stew, can be transformed into a delicious dish? Try making Whelk Jang with whelk meat for a chewy texture and deep, savory flavor. It’s a delightful side dish perfect for rice or even as a snack.
Whelk Jang Main Ingredients- 1 cup cooked whelk meat
- 3 Cheongyang peppers (spicy green chilies)
- 1 red chili pepper
- 3 lemon slices
- 2 Tbsp all-purpose flour
Whelk Meat Boiling Ingredients- 1/5 onion (cut into large pieces)
- 1/4 green onion stalk (cut into large pieces)
- 6 cloves garlic
- 5g ginger
- 2/3 tsp whole peppercorns
- 0.5 Tbsp soybean paste (Doenjang)
- 1/2 cup soju
- 2 cups water
Whelk Jang Seasoning Ingredients- 2/3 cup soy sauce (Ganjang)
- 1 Tbsp sugar
- 2 Tbsp plum extract (Maesil-cheong)
- 1/3 cup soju
- 1/3 cup apple cider vinegar
- 1/3 cup water
- 1/5 onion (cut into large pieces)
- 1/4 green onion stalk (cut into large pieces)
- 6 cloves garlic
- 5g ginger
- 2/3 tsp whole peppercorns
- 0.5 Tbsp soybean paste (Doenjang)
- 1/2 cup soju
- 2 cups water
Whelk Jang Seasoning Ingredients- 2/3 cup soy sauce (Ganjang)
- 1 Tbsp sugar
- 2 Tbsp plum extract (Maesil-cheong)
- 1/3 cup soju
- 1/3 cup apple cider vinegar
- 1/3 cup water
Cooking Instructions
Step 1
Prepare the pre-cooked whelk meat for your Whelk Jang. Whelk meat can sometimes have an earthy smell, so it’s important to rinse it thoroughly before cooking. Begin by coating the whelk meat evenly with 2 tablespoons of all-purpose flour.
Step 2
Gently rub the whelk meat with the flour, squeezing it between your hands. This process helps to remove any slimy residue and impurities, effectively getting rid of any gamey odor from the whelks.
Step 3
Rinse the whelk meat thoroughly under cold running water after rubbing it with flour. Continue rinsing until the water runs clear. This ensures a clean taste for your Whelk Jang.
Step 4
Prepare the aromatics for boiling the whelk meat. Cut 1/5 of an onion into large chunks and 1/4 of a green onion stalk into large pieces. You’ll also need 6 whole garlic cloves, about 5g of ginger, and 2/3 teaspoon of whole peppercorns.
Step 5
In a pot, combine 2 cups of water with the large-cut onion, green onion, garlic cloves, ginger, and whole peppercorns. Bring to a boil over high heat. After about 1 minute, once the vegetables have released their sweetness into the water, add 1/2 cup of soju and 0.5 tablespoon of soybean paste (Doenjang). Continue to simmer. The Doenjang helps to neutralize any remaining unpleasant odors from the whelks.
Step 6
Once the broth is boiling, add the cleaned whelk meat and simmer for about 2-3 minutes. Be careful not to overcook, as it can make the whelks tough. Drain the whelk meat and lightly rinse it under cool water to prepare it for the jang.
Step 7
Now, let’s prepare the flavorful sauce for the Whelk Jang. In a pot, combine 2/3 cup of soy sauce, 1 tablespoon of sugar, 2 tablespoons of plum extract, 1/3 cup of soju, 1/3 cup of apple cider vinegar, and 1/3 cup of water. Bring this mixture to a boil.
Step 8
While the sauce is coming to a boil, prepare the chilies. Finely slice 3 Cheongyang peppers and 1 red chili pepper. You can soak them briefly in water to remove some of the seeds and then pat them dry. This will give them a nice crisp texture.
Step 9
Get a sterilized glass jar ready. Place a layer of the sliced chilies at the bottom of the jar. Add the cooked whelk meat on top, followed by another layer of chilies. Pour the hot soy sauce mixture over everything. Finally, place 3 lemon slices on top for a refreshing aroma.
Step 10
After sealing the jar and letting it sit for about 2 days, you’ll notice the flavors melding. For the next step, we will strain out the liquid to re-boil it.
Step 11
Carefully pour the liquid from the jar into a saucepan. Bring the strained liquid back to a boil. Re-boiling the sauce ensures it’s hygienic and further deepens its flavor. Let the sauce cool down completely.
Step 12
Once the sauce has completely cooled, pour it back into the glass jar. Give the contents a gentle stir before pouring to ensure the ingredients are evenly distributed. Seal the jar tightly and store it in the refrigerator.
Step 13
For the best flavor, allow the Whelk Jang to mature in the refrigerator for another day or two. The combination of chewy whelk, savory sauce, and fresh chilies makes it an irresistible condiment that will disappear quickly! Enjoy the delightful experience of picking out your favorite bits.
