Chewy Whelk and Crisp Vegetable Harmony: Thai-Style Whelk Som Tum
Pyeonstorang Recipe: Spicy, Sour, and Sweet Thai Salad with Canned Whelks, Whelk Som Tum
Perfect for when you have no appetite! Introducing the ‘Whelk Som Tum’ recipe, a delightful blend of chewy whelks, fresh vegetables, and a spicy, sour, and sweet Thai dressing. Use the canned whelks from Pyeonstorang to easily recreate the taste of Thai street food at home.
Main Ingredients
- Canned Whelks 2 cans (95g each, drain and use only the whelks)
- Radish 1/4
- Carrot 1/4
- Pear 1/4
- Cherry Tomatoes 5-6
- Crushed Peanuts 1 Tbsp
- Thai Chili (Cheongyang Pepper) 1-2 (adjust to taste)
Som Tum Dressing
- Peperoncino 7 (or dried chilies)
- Garlic 3 cloves
- Fish Sauce 3 Tbsp (can be substituted with anchovy sauce if unavailable)
- Sugar 2 Tbsp
- Lemon Juice 1 Tbsp
- Peperoncino 7 (or dried chilies)
- Garlic 3 cloves
- Fish Sauce 3 Tbsp (can be substituted with anchovy sauce if unavailable)
- Sugar 2 Tbsp
- Lemon Juice 1 Tbsp
Cooking Instructions
Step 1
First, prepare the vegetables for Som Tum by julienning them. Finely julienne the radish and carrot into thin, long strips. The green part of the radish is sweeter, but even the white part will taste delicious in this recipe. Peel, core, and thinly julienne the pear. The carrot adds color, and the pear contributes sweetness and crispness. Halve the cherry tomatoes after removing their stems.
Step 2
Now, let’s make the delicious dressing that defines the taste of Som Tum. In a mortar, roughly pound 7 peperoncino chilies and 3 cloves of garlic. Once fragrant, add 3 Tbsp fish sauce, 2 Tbsp sugar, and 1 Tbsp lemon juice. Continue to pound and mix them together until the dressing reaches your desired consistency. If you don’t have fish sauce, anchovy sauce is an excellent substitute.
Step 3
Add the julienned radish and carrot prepared in step 1 to the mortar with the dressing from step 2. Gently pound and mix them to ensure the firm vegetables are well coated with the sauce. Next, add the more delicate pear and cherry tomatoes, and toss them lightly without mashing them too much. It’s important to preserve the fresh texture of the vegetables.
Step 4
Here comes the highlight of this dish! Prepare 2 cans (95g each) of chewy whelks. Discard the liquid from the canned whelks and drain the whelk meat briefly in a sieve. Then, add all the whelk meat to the bowl containing the vegetables and dressing.
Step 5
All the ingredients are ready! Gently toss the whelks and vegetables with the dressing until evenly coated. Finally, sprinkle 1 Tbsp of crushed peanuts for a nutty aroma. Your delicious Whelk Som Tum is complete!
Step 6
The Whelk Som Tum was much more harmonious in flavor than I had imagined! However, I felt something was slightly missing, so I finely chopped and added Thai chilies. Suddenly, I felt that ‘This is it!’ moment – the thrill of perfection! The added spiciness makes it a perfect accompaniment for soju. You can also add fresh cilantro for an even more exotic flavor, according to your preference.
Step 7
Doesn’t this combination of special ingredients create a delicious Whelk Som Tum? I was curious about the taste when I first saw this recipe on Pyeonstorang. For someone like me who doesn’t usually eat many vegetables, the chewy whelks were a game-changer! I highly recommend you try making it too.
