Spicy & Sweet Whelk Salad (Golbaengi Muchim) – The Ultimate Korean Snack Recipe
The Perfect Recipe for Making Delicious Whelk Salad
A top-tier alcoholic beverage companion, Golbaengi Muchim! Experience the fantastic harmony of chewy whelks, crisp vegetables, and a spicy-sweet sauce. This beloved dish is perfect for impressing guests or enjoying on a special occasion. Let’s learn how to make this irresistible Golbaengi Muchim!
Main Ingredients- Canned Whelks 400g
- Somen noodles or Jjolmyeon noodles 200g
- 1/4 small head of Cabbage
- 7-8 fresh Perilla leaves (깻잎)
Dressing Ingredients- Gochujang (Korean chili paste) 3 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Soy Sauce 2 Tbsp
- Vinegar 4 Tbsp
- Sugar 3 Tbsp
- Maesil-cheong (Plum extract) 1 Tbsp
- Gochujang (Korean chili paste) 3 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Soy Sauce 2 Tbsp
- Vinegar 4 Tbsp
- Sugar 3 Tbsp
- Maesil-cheong (Plum extract) 1 Tbsp
Cooking Instructions
Step 1
First, prepare the vegetables. Thinly julienne the cabbage. Wash the perilla leaves thoroughly, pat them dry, and then cut them into bite-sized pieces (about 2-3 or 4 cuts per leaf). Perilla leaves add a wonderful aroma and flavor!
Step 2
Now, let’s make the delicious dressing. In a bowl, combine gochujang, gochugaru, soy sauce, vinegar, sugar, and maesil-cheong. Whisk them together with a spoon until well combined and smooth. Ensuring the dressing is evenly mixed is key for consistent flavor.
Step 3
Boil the somen or jjolmyeon noodles to add a chewy texture to your whelk salad. Add the noodles to boiling water and cook according to package instructions, or until they reach your desired chewy consistency. Be careful not to overcook them, as they can become mushy.
Step 4
Once the noodles are cooked, immediately rinse them under cold running water multiple times to cool them down completely and drain well. This step helps prevent the noodles from becoming sticky and maintains their chewy texture.
Step 5
In a large bowl, combine the julienned cabbage, cut perilla leaves, canned whelks (drain most of the liquid, but a little is okay), the drained noodles, and about 2/3 of the prepared dressing. Gently toss everything together to coat. Taste and adjust the seasoning: if it’s not salty enough, add more dressing; if it’s too salty, add a bit more shredded cabbage. Mix well until everything is perfectly coated and delicious!
