Aromatic Deodeok and Whelk Salad
Spicy and Tangy Deodeok Whelk Salad: A Perfect Appetizer or Side Dish
A delightful fusion of chewy whelks and fragrant deodeok! We’ve creatively used leftover deodeok, typically used for kimchi, to craft a unique whelk salad. This dish offers a wonderful symphony of textures – the crispness of vegetables, the chewiness of dried shredded squid, and the tender whelks – all coated in a vibrant, sweet, spicy, and tangy dressing. The deodeok’s distinctive earthy aroma cuts through any richness, making each bite an exciting flavor experience. This salad is guaranteed to awaken your appetite, making it an ideal accompaniment for drinks or a standout addition to your meal.
Main Ingredients- 1 can (approx. 200g) whelks, including the liquid
- 100g deodeok (Korean bellflower root)
- 60g dried shredded squid (jinmi-chae)
Cooking Instructions
Step 1
First, prepare the deodeok to add its aromatic essence. Peel the 100g of deodeok, then julienne it into bite-sized lengths and thickness. Avoid cutting it too thinly, as this can reduce the satisfying chewiness.
Step 2
Next, prepare the other main ingredients. Drain the canned whelks, reserving the liquid. Cut the dried shredded squid into manageable lengths of about 3-4 cm.
Step 3
Prepare the vegetables for a crunchy texture and vibrant color. Wash and peel the 1/2 carrot, then slice it into half-moons or julienne it. You can also cut it into shapes according to your preference.
Step 4
Peel and thinly julienne the 1/2 onion. The onion’s mild pungency will blend beautifully with the dressing to enhance the overall flavor.
Step 5
Finely chop the 1/2 stalk of green onion, using both the white and green parts. The fresh, slightly sharp aroma of the green onion will elevate the dish’s taste.
Step 6
Wash the perilla leaves (깻잎) thoroughly under running water and pat them dry. You can roll them up and thinly julienne them, or simply tear them into bite-sized pieces.
Step 7
Prepare the Korean hot peppers (cheongyang chili) for a spicy kick. Remove the stems and seeds, then thinly slice them. Removing the seeds will slightly mellow the heat, but feel free to leave them in if you enjoy a spicier dish.
Step 8
Now, let’s make the flavorful dressing for the deodeok whelk salad. In a bowl, combine 1 Tbsp gochugaru, 4 Tbsp lemon juice for brightness, 1 Tbsp minced garlic, 1 Tbsp sesame oil, 3 Tbsp oligosaccharide for a smooth sweetness, and 3.5 Tbsp gochujang. Whisk everything together until well combined and smooth.
Step 9
Prepare the main ingredients for mixing. Drain the canned whelks and cut them in half to a manageable size. Gently massage the dried shredded squid with some of the reserved whelk liquid; this will rehydrate it, making it softer and more receptive to the dressing. Let it soak for about 5 minutes.
Step 10
It’s time to combine and toss everything! In a large bowl, add the prepared deodeok, the softened dried shredded squid, and the cut whelks. Pour the prepared dressing over them and gently toss to coat all the ingredients evenly.
Step 11
Add the julienned carrots, onions, chopped green onions, perilla leaves, and sliced hot peppers to the bowl. It’s crucial to mix everything gently, preferably with your hands, to avoid mushing the vegetables or releasing too much water. Toss lightly until all ingredients are coated with the dressing.
Step 12
Your delicious Aromatic Deodeok and Whelk Salad is ready! Arrange it attractively on a serving plate for a wonderful appetizer or a special meal. Enjoy your culinary creation!
