Chewy & Bouncy! Super Simple Whelk (Golbaengi) Boiled Recipe
A Delectable Delicacy to Stimulate Your Appetite: The Easiest Way to Enjoy Fresh Whelks – Boiled Whelks
Learn how to make super simple boiled whelks (golbaengi sukhoe), highlighting their chewy and bouncy texture achieved by simply steaming them. This recipe is easy for anyone to follow without complex steps. Served with a tangy and sweet gochujang dipping sauce mixed with wasabi, it becomes a fantastic appetizer or a special treat.
Main Ingredients- 5 fresh whelks (golbaengi)
Sauce & Accompaniments- Gochujang dipping sauce (cho-jang), generous amount
- Wasabi, to taste
- Gochujang dipping sauce (cho-jang), generous amount
- Wasabi, to taste
Cooking Instructions
Step 1
We’re going to make boiled whelks (golbaengi sukhoe), a dish that allows you to easily enjoy the natural flavor of fresh whelks. It’s the best way to truly appreciate the whelk’s taste without needing many ingredients.
Step 2
First, rinse the whelks thoroughly under cold running water. Gently scrub the shells with your hands to remove any debris. Rinsing them about three times in cold water will ensure they are as fresh as possible.
Step 3
Let’s get an idea of the whelks’ size. For reference, the whelks in the photo were compared to a glue stick nearby; the larger ones are about the same length as the glue stick, indicating they are quite substantial. Please prepare such fresh whelks.
Step 4
Place the cleaned whelks in a pot with water, a splash of soju (Korean rice wine), and about 1/2 tablespoon of coarse sea salt. Boil on high heat for 20 minutes. Once boiled, turn off the heat, cover the pot, and let it steam for 10 minutes without opening the lid. This steaming process makes the whelks extra tender and delicious.
Step 5
Remove the whelks from the pot after steaming and rinse them again under cool running water. This step removes any residual impurities from boiling and helps maintain their firm, bouncy texture.
Step 6
Now it’s time to extract the whelk meat from its shell. Use a skewer or a chopstick to pierce the end of the whelk’s body and twist it towards the shell opening to easily pull it out. You can also use tongs.
Step 7
You may find a dark-colored intestine at the back of the extracted whelk meat. Remove this part. Then, finely chop the whelk meat into bite-sized pieces. Chopping them into appropriate sizes, rather than too small, ensures a satisfying chew.
Step 8
Your bouncy and tender boiled whelk (golbaengi sukhoe) is ready! Serve it with a dipping sauce made by mixing gochujang (Korean chili paste) with a bit of wasabi. This combination elevates the rich flavor of the whelks, creating a wonderful dish.
Step 9
Dip the boiled whelk into the wasabi-spiked gochujang sauce and enjoy. The texture is wonderfully soft yet chewy, and the oceanic flavor that fills your mouth is truly delicious. It’s also perfect to enjoy with makgeolli (Korean rice wine) or a cold beer!
