A Delicious Fusion: Whelk and Seaweed Salad with Noodles
A Special Spring Recipe: Whelk and Seaweed Salad (Golbaengi Totnamul Muchim)
Seaweed (tot) is in season, and it’s wonderfully versatile! While delicious simply dipped in spicy red chili paste sauce or mixed with tofu, today we’re elevating it into a special dish: ‘Whelk and Seaweed Salad’ served with generously portioned noodles. This dish offers a delightful combination of chewy whelks, the satisfying crunch of seaweed, and the perfect texture of noodles, all coated in a tangy and savory dressing. Made with freshly harvested, natural seaweed, this dish is bursting with oceanic freshness and packed with nutrients, making it an incredibly flavorful and healthy choice that’s sure to awaken your palate.
Key Ingredients for Whelk and Seaweed Salad- 200g fresh natural seaweed (tot)
- 1 cucumber
- 1 onion
- 400g canned whelks, drained
- Noodles for 4 servings
Flavorful Dressing- 5 Tbsp red chili paste (gochujang)
- 3 Tbsp red chili flakes (gochugaru)
- 2 Tbsp soy sauce
- 2 Tbsp sesame oil
- 5 Tbsp vinegar
- 4 Tbsp sugar
- 2 Tbsp plum extract (maesilcheong)
- 1 Tbsp toasted sesame seeds
- 5 Tbsp red chili paste (gochujang)
- 3 Tbsp red chili flakes (gochugaru)
- 2 Tbsp soy sauce
- 2 Tbsp sesame oil
- 5 Tbsp vinegar
- 4 Tbsp sugar
- 2 Tbsp plum extract (maesilcheong)
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Begin by thoroughly washing the fresh seaweed (tot) under running water at least four times. Ensure all sand and impurities are removed for a clean taste.
Step 2
Bring a pot of water to a rolling boil. Once boiling, add the seaweed and blanch it very briefly. Seaweed quickly changes from a deep brown to a vibrant green when it hits boiling water, so be ready to remove it immediately.
Step 3
After blanching, quickly rinse the seaweed under cold running water twice to cool it down. Then, submerge it in a bowl of cold water to fully chill. Drain it well in a colander and set aside. This process helps maintain the seaweed’s firm, satisfying texture.
Step 4
Now, let’s prepare the delicious dressing! Combine the gochujang, gochugaru, soy sauce, sesame oil, vinegar, sugar, plum extract, and sesame seeds in a bowl. Whisk until smooth and well combined. Garlic was intentionally omitted to allow the natural flavors of the seaweed and whelks to shine. (Optional: add a little minced garlic if you prefer).
Step 5
Drain the canned whelks thoroughly, placing them in a colander to remove any excess liquid. Excess water can dilute the dressing and make the salad soggy.
Step 6
Thinly slice the onion into strips. If you find raw onion too pungent, you can soak the slices in cold water for about 10 minutes, then drain well to mellow its flavor. Cut the cucumber in half lengthwise, then slice it diagonally to add a refreshing crunch.
Step 7
Cut the whelks in half for easier eating. Add the sliced onion, cucumber, and prepared whelks to a large mixing bowl.
Step 8
Cut the drained seaweed into approximately 5cm lengths. It looks wonderfully plump and appetizing, doesn’t it? The vibrant color indicates its freshness and nutritional richness. It’s also delicious when simply dipped in spicy red chili paste sauce! With all ingredients and the dressing ready, we’re set to make this fantastic whelk and seaweed salad.
Step 9
Notice the deep color of the water after blanching the seaweed! It sparked an idea: what if we used this nutritious liquid to color the noodles, similar to squid ink? It’s a testament to how valuable natural ingredients are. Now, let’s cook the noodles for 4 servings. Add the noodles to boiling water. As the water comes to a boil, add cold water. Repeat this process of adding cold water when the noodles boil up again, about four times in total. Finally, rinse the noodles thoroughly under cold water to remove excess starch for a perfectly chewy texture.
Step 10
Add about half of the prepared dressing to the large bowl containing the seaweed, cucumber, onion, and whelks. Gently toss everything together until well coated. Don’t overmix, just ensure the ingredients are evenly dressed. For presentation, carefully roll portions of the noodles and place them on a mat. Finish with a sprinkle of toasted sesame seeds. And there you have it – a beautifully presented and incredibly flavorful Whelk and Seaweed Salad! The noodles, colored by the seaweed broth, add a unique, healthy touch to this delightful meal.
