Lee Sang Woo’s Spicy Buchu (Chives) and Whelk Bibimjang
A Recipe for Whelk & Chive Bibimjang and Bibimbap Featured on ‘Stars’ Top Recipe Show’ by Actor Lee Sang Woo
Discover a unique recipe for Buchu Golbaengi Jang (whelk and chive condiment) by actor Lee Sang Woo, featured on the popular show ‘Stars’ Top Recipe Show’. This dish combines the chewy texture of whelks with the fresh aroma of chives, creating a delicious and vibrant bibimbap.
Ingredients for Whelk & Chive Bibimjang and Bibimbap- 1 bowl of cooked rice
- 300g canned whelks (2 cans)
- 60g fresh chives (young chives preferred)
Seasoning Sauce- 4 Tbsp anchovy sauce (fish sauce)
- 2 Tbsp mirin (or cooking wine)
- 1 Tbsp sugar
- 2 Tbsp gochugaru (Korean chili flakes, fine)
- 1 Tbsp water
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
- 4 Tbsp anchovy sauce (fish sauce)
- 2 Tbsp mirin (or cooking wine)
- 1 Tbsp sugar
- 2 Tbsp gochugaru (Korean chili flakes, fine)
- 1 Tbsp water
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the canned whelks. Drain the liquid from the can. Gently rinse the whelks under hot water to remove any canned flavor, then drain them thoroughly. Cut the whelks into bite-sized pieces, about 1.5 cm in length.
Step 2
Wash the fresh chives and pat them dry. Cut them into approximately 3-4 cm lengths. Finely mince the garlic. Having all ingredients prepped before cooking makes the process much smoother.
Step 3
Now, let’s make the flavorful sauce. In a small pot, combine 4 Tbsp anchovy sauce, 2 Tbsp mirin, 1 Tbsp sugar, 2 Tbsp gochugaru, and 1 Tbsp water. Heat over medium-low heat and gently stir for about 1-2 minutes, just until the sauce slightly simmers. Be careful not to overcook, as it can become too salty.
Step 4
Remove the sauce from the heat and let it cool completely. It’s important to use the sauce only after it has cooled down; otherwise, the whelks might become mushy. Once cooled, pour the sauce over the prepared whelks and mix well.
Step 5
Finally, add 1 Tbsp minced garlic, the cut chives, 1 Tbsp sesame oil, and a pinch of toasted sesame seeds. Gently mix everything together until the whelks and chives are evenly coated. Your delicious Buchu Golbaengi Jang is now ready! (Tip: This recipe makes about 2 servings using two cans of whelks.)
Step 6
Serve a bowl of warm cooked rice. Top generously with the prepared whelk and chive mixture. For extra flavor and texture, consider adding shredded gim (seaweed) or thinly sliced cucumber.
Step 7
Here’s the appetizing final look of the Buchu Golbaengi Bibimbap. The fresh aroma of chives and the chewy texture of whelks are sure to stimulate your appetite.
Step 8
This whelk and chive dish is exceptionally delicious when mixed with rice. It offers a different charm compared to clams, with the unique chewiness of whelks and the freshness of chives creating a truly satisfying meal. If you’re looking for a simple yet special dish, be sure to give this a try!
