Savory Seasoned Whelk Pickle
A Delicious Side Dish and Snack Made with Fresh Whelks
Here’s a recipe for making fresh whelk pickles easily at home. The savory and delicious pickle sauce with tender whelks makes it a perfect side dish, and a fantastic snack when you’re craving something special. It’s so good, even kids will love it! You can also toss it with vegetables for a whelk salad right away.
Main Ingredients- 2kg fresh whelks
- 2 Tbsp coarse salt
Flavorful Pickle Sauce- 1 cup water
- 2/3 cup soy sauce
- 1 Tbsp sugar
- 2 Tbsp mirin (or cooking wine)
- 2 Tbsp plum extract (maesilcheong)
- 2 tsp ginger powder
- 1/2 onion, thinly sliced
- 5 cloves garlic, thinly sliced
- 3 dried red chilies, seeds removed and cut
- 3 Korean green chilies (cheongyang), finely chopped
- 2 red chilies, diagonally sliced
- A small piece of leek green
- 1 sheet dried kelp (approx. 5cm x 5cm)
- 1-2 leek roots
- 1 cup water
- 2/3 cup soy sauce
- 1 Tbsp sugar
- 2 Tbsp mirin (or cooking wine)
- 2 Tbsp plum extract (maesilcheong)
- 2 tsp ginger powder
- 1/2 onion, thinly sliced
- 5 cloves garlic, thinly sliced
- 3 dried red chilies, seeds removed and cut
- 3 Korean green chilies (cheongyang), finely chopped
- 2 red chilies, diagonally sliced
- A small piece of leek green
- 1 sheet dried kelp (approx. 5cm x 5cm)
- 1-2 leek roots
Cooking Instructions
Step 1
First, prepare the fresh whelks. Since the surface of the whelks can have grooves where dirt might be trapped, add a handful of flour and gently rub the whelks together to clean them thoroughly. Even if they look clean, careful washing can reveal fragments of shells or mud. Rinse them gently 3-4 times to avoid breaking the shells, then drain.
Step 2
Place the cleaned whelks in a large pot with 2 tablespoons of coarse salt and boil. Be careful not to overcook the whelks, as they can become tough. Once the water boils, give the whelks a quick stir, skim off any foam that rises to the surface, and then immediately remove them. (Boiling for about 5-7 minutes is usually sufficient.)
Step 3
After the whelks have boiled and cooled slightly, gently pull out the hard ‘eye’ part from the front. Then, remove the internal organs clustered towards the tail end for a cleaner texture.
Step 4
Now, let’s make the delicious pickle sauce. In a pot, combine water, soy sauce, leek roots, sugar, mirin, and plum extract. Add the thinly sliced onion, sliced garlic, dried red chilies (seeds removed), kelp, leek greens, red chilies, Korean green chilies, and whole peppercorns. (You can add the ginger powder at this stage too.)
Step 5
Bring the sauce to a boil over medium heat, then reduce to low heat and simmer gently until the vegetables are softened and tender. This simmering process allows the savory flavors of the vegetables to fully infuse into the sauce, creating a deep umami taste. (Simmer for about 10-15 minutes.)
Step 6
Once the sauce has simmered well, turn off the heat. Strain the sauce through a sieve, discarding the solid ingredients (vegetables, garlic, chilies, etc.). Let the clear pickle liquid cool completely.
Step 7
Finely chop the Korean green chilies and diagonally slice the red chilies. (If you prefer more spiciness, increase the amount of Korean green chilies.)
Step 8
Sterilize a glass jar or airtight container. Place the prepared whelks inside, then pour the cooled pickle liquid over them, ensuring the whelks are fully submerged. Arrange the chopped chilies attractively on top. Finally, sprinkle with sesame seeds. If the pickle liquid seems a bit low, gently shake the container to help the whelks absorb the flavor evenly.
