Chewy & Sweet-and-Sour Whelk Salad: The Ultimate Solo Drinking Snack!
Seasonal Seafood Recipe / Whelk Salad
This whelk salad, with its perfect balance of chewy texture and sweet-and-sour flavor, is the ultimate companion for a relaxing drink on your own. Fresh vegetables and tender whelks come together to whet your appetite, and its fantastic pairing with somyeon noodles makes it a delightful experience.
Main Ingredients
- 30 whole whelks
- 2 servings of somyeon noodles
- 1 cucumber
- 1/2 carrot
- 1/2 onion
- 7 lettuce leaves
- 1 stalk of green onion
- 1 Tbsp coarse salt (for boiling whelks)
- 1/2 cup soju (for boiling whelks)
Seasoning
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sugar
- 1/2 Tbsp minced garlic
- 2 Tbsp sesame oil
- Sesame seeds to taste
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sugar
- 1/2 Tbsp minced garlic
- 2 Tbsp sesame oil
- Sesame seeds to taste
Cooking Instructions
Step 1
I picked up a bundle of whole whelks that were on sale at the traditional market, eager to make a delicious dish. Let’s create the best snack with these fresh whelks!
Step 2
To remove any potential fishiness from the thoroughly washed whelks, add 1 Tbsp of coarse salt and 1/2 cup of soju. This marinating step is key to ensuring the whelks are clean and taste great when boiled.
Step 3
Fill a pot with plenty of water and bring it to a rolling boil. Once the water is boiling, add the marinated whelks and boil for about 5-7 minutes. Be careful not to overcook them, as they can become tough. Boiling for the right amount of time is crucial for a tender texture.
Step 4
While the whelks are boiling, prepare your vegetables. Deseed the cucumber and carrot, then julienne them thinly. Wash the lettuce leaves, pat them dry, and tear them into bite-sized pieces. Finely chop the green onion.
Step 5
After boiling, rinse the whelks lightly under cold water. Use a skewer or toothpick to carefully extract the whelk meat from its shell. Insert the skewer into the narrower end of the shell and twist gently – it should come out easily!
Step 6
Remove the hard, bitter digestive tract from the extracted whelk meat. Rinse them thoroughly again. Drain them well in a colander. Allowing them to drain completely will help the dressing adhere better, making the salad even tastier.
Step 7
In a large bowl, combine the prepared whelks and all the julienned vegetables. Add the seasoning ingredients: 1 Tbsp gochujang, 1 Tbsp gochugaru, 1 Tbsp sugar, 1/2 Tbsp minced garlic, 2 Tbsp sesame oil, and sesame seeds. Gently toss everything together with your hands until well combined. Be careful not to mix too vigorously, as this can mash the vegetables.
Step 8
Boil the somyeon noodles according to package directions, then rinse them under cold water and drain. Serve the delicious whelk salad alongside the noodles. The combination of the sweet-and-sour, chewy whelk salad and the soft noodles makes for a perfect solo drinking snack and a satisfying meal.
