Refreshing and Delicious Shiragonnyak and Whelk Salad
Diet Salad, Low-Calorie Dish, Shiragonnyak Whelk Salad Recipe
Introducing a refreshing, sweet, spicy, and tangy Shiragonnyak and Whelk Salad, perfect for a light meal or a diet-friendly side dish. This dish combines fresh vegetables with chewy whelks for a delightful balance of flavor and texture.
Main Ingredients- Shiragonnyak (Konjac Noodles) 200g (using half of a 400g pack)
- Canned Whelks 1 can (approx. 150g)
- Carrot 1/2
- Red Bell Pepper 1/2
- Yellow Bell Pepper 1/2
- Chinese Cabbage 1 leaf (about 1/4 of a small head)
- Perilla Leaves 4 leaves
- Baby Greens 2 handfuls
Dressing- Gochujang (Korean Chili Paste) 2 Tbsp
- Sugar 1 Tbsp
- Vinegar 1 Tbsp
- Minced Garlic 1/2 Tbsp
- Sesame Oil 1/2 Tbsp
- Toasted Sesame Seeds 1 Tbsp
- Gochujang (Korean Chili Paste) 2 Tbsp
- Sugar 1 Tbsp
- Vinegar 1 Tbsp
- Minced Garlic 1/2 Tbsp
- Sesame Oil 1/2 Tbsp
- Toasted Sesame Seeds 1 Tbsp
Cooking Instructions
Step 1
Shiragonnyak typically comes in 400g packs. For this recipe, we’ll be using 200g, which is half the pack. First, open the package and check the shiragonnyak.
Step 2
It’s important to rinse the shiragonnyak thoroughly to remove any slight odor and ensure a clean taste. Rinse it under running water several times. Afterward, soaking it in cold water for about 10 minutes will make it even better.
Step 3
Bring a pot of water to a boil. Add the prepared shiragonnyak and blanch it for just 1-2 minutes. Be careful not to overcook it, as it can become too soft.
Step 4
After blanching, immediately rinse the shiragonnyak under cold running water to cool it down. This step helps maintain its firm, chewy texture.
Step 5
Once the shiragonnyak is well-drained, we’ll cut it into manageable pieces. Since it’s quite long, it can be awkward to eat. Use kitchen scissors to cut it into roughly 2-3 cm lengths.
Step 6
Peel the carrot after washing it, then julienne it thinly. Cutting the vegetables to a similar size as the shiragonnyak will make the dish visually appealing and easier to eat.
Step 7
Julienne the Chinese cabbage thinly, similar to the carrot. This will add a pleasant crunch to the salad.
Step 8
Remove the seeds from the red bell pepper, wash it, and then julienne it thinly.
Step 9
Similarly, remove the seeds from the yellow bell pepper, wash it, and julienne it thinly. The colorful bell peppers will add vibrancy to your dish.
Step 10
Wash the fresh perilla leaves, pat them dry, then roll them up and julienne them thinly. Their aromatic fragrance will enhance the overall flavor of the shiragonnyak salad.
Step 11
Wash the baby greens and gently shake off excess water. These will add a fresh, salad-like element to the dish.
Step 12
In a large bowl or on a serving platter, arrange the shiragonnyak, all the julienned vegetables, and the baby greens attractively. At this stage, they are not yet mixed with the dressing.
Step 13
When arranging the ingredients, try to place them so that the colors contrast with each other. This creates a more appetizing and beautiful presentation. For example, place the red bell pepper next to the yellow bell pepper, and the green perilla leaves alongside.
Step 14
The special ingredient for this recipe is canned whelks! They will add a chewy texture and savory depth that might be missing from just shiragonnyak and vegetables. Prepare one can of whelks.
Step 15
Drain the liquid from the canned whelks. Cut the whelks into bite-sized pieces, about 2-3 or 3-4 segments each. Avoid cutting them too small, so you can enjoy their chewy texture.
Step 16
Now, let’s make the delicious dressing. In a bowl, combine Gochujang (2 Tbsp), sugar (1 Tbsp), vinegar (1 Tbsp), minced garlic (1/2 Tbsp), sesame oil (1/2 Tbsp), and toasted sesame seeds (1 Tbsp). Mix well. This is the perfect ratio for a sweet, sour, and spicy flavor!
Step 17
First, place the drained shiragonnyak and the cut whelks in a bowl. Add 1/2 Tbsp of Gochugaru (Korean chili flakes) and gently toss to coat. Because the shiragonnyak and whelks can release some moisture, tossing them lightly with Gochugaru before adding the main dressing helps to absorb some of that excess liquid and allows the main dressing to adhere better. (Note: The original text mentioned adding 1/2 Tbsp Gochugaru here, but it’s not in the ingredient list. We will proceed by tossing with the main dressing.)
Step 18
Add the prepared dressing to the shiragonnyak and whelks that have been lightly coated (or are ready to be dressed) and toss everything together gently until well combined. It’s important to mix thoroughly so that every ingredient is coated evenly with the dressing.
Step 19
Place the well-mixed, reddish shiragonnyak and whelks mixture in the center of the platter that holds the arranged vegetables and baby greens. This creates a beautiful, centerpiece-like presentation, almost like a flower.
Step 20
Your appetizing, sweet, sour, and spicy Shiragonnyak and Whelk Salad is complete! The combination of fresh vegetables, chewy whelks, and firm shiragonnyak is truly wonderful.
Step 21
The addition of whelks provides a satisfying chewiness and a rich, nutty flavor as you bite into them, making this dish even more enjoyable. It’s a great option for a light yet flavorful meal or even as a delightful accompaniment to drinks!
