Chewy Octopus, Springy Whelk, and Aromatic Seaweed Spicy-Sour Salad Noodles
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We’ve created a refreshing spicy-sour salad using springy whelks, chewy octopus, and fragrant seaweed. We started with a base of store-bought spicy-sour sauce and enhanced it with our own Gochujang-based seasoning for a richer flavor. By tossing this delicious Octopus, Whelk, and Seaweed Salad with buckwheat noodles, we’ve made a wonderfully balanced sweet and sour bibimguksu (Korean mixed noodles). It’s a simple yet special dish perfect for a delightful meal!
Main Ingredients
- Prepared Octopus 220g
- Boiled Whelks 150g
- A handful of Chicory
- Dried Seaweed 30g
- Buckwheat Noodles 2 servings
Cooking Instructions
Step 1
First, rehydrate the dried seaweed by soaking it in lukewarm water for about 10 minutes. Rinse the rehydrated seaweed thoroughly under running water. Then, briefly blanch it in boiling water for 30 seconds to 1 minute, adding 1-2 drops of vinegar to the water. This step helps eliminate any fishy smell and improves the texture.
Step 2
After blanching, rinse the seaweed under cold water to cool it down. Drain it well in a colander. Gently squeeze out any excess water with your hands for best results.
Step 3
Prepare the boiled whelks and octopus by cutting them into bite-sized pieces. If you’re starting with whole whelks or octopus, make sure to boil them beforehand. (The image shows sliced octopus and whole whelks prepared.)
Step 4
Wash the chicory thoroughly, pat it dry, and cut it into 2-3 cm lengths. This will add a nice crispiness.
Step 5
Now, let’s make the delicious spicy-sour salad dressing. In a bowl, combine Gochujang, minced garlic, and sesame oil, and mix them together.
Step 6
Add the store-bought Hoechojang, toasted sesame seeds, sugar, mirin, and vinegar to the bowl. Whisk everything together until the dressing is well combined. Taste and adjust the sweetness or sourness to your preference.
Step 7
In a large bowl, combine the drained seaweed, chicory, octopus, and whelks. Gently toss everything with the prepared dressing, being careful not to mash the ingredients. Mix until all components are evenly coated.
Step 8
Taste the salad. If it needs more tanginess, add a little more vinegar or lemon juice. If the flavor is too weak, add a tiny bit of soup soy sauce to adjust the seasoning. Your Octopus, Whelk, and Seaweed Salad is now perfectly ready!
Step 9
Gently soak the sea grapes in cold water briefly. Then, quickly blanch them in boiling water for about 10 seconds, rinse under cold water, and squeeze out the excess moisture. They will provide a fun, popping texture.
Step 10
Cook the buckwheat noodles according to the package instructions. Once cooked, rinse them thoroughly under cold running water, scrubbing gently to remove excess starch. Drain them completely in a colander. To prevent the noodles from sticking, toss them with 1 Tbsp of soup soy sauce. This also lightly coats the noodles, making them even tastier.
Step 11
In a large bowl, combine the seasoned buckwheat noodles and the prepared Octopus, Whelk, and Seaweed Salad. Gently mix them together, ensuring the noodles and salad are well incorporated. Mix until the dressing evenly coats everything.
Step 12
Transfer the finished bibimguksu to a serving bowl. Arrange it appealingly and garnish the top with the prepared sea grapes. Now, enjoy your delicious, sweet and sour, chewy Octopus, Whelk, and Seaweed Salad Bibimguksu!
