Chewy Whole Whelk Stew and Spicy-Sweet Whelk Salad Recipe
From Whole Whelk Preparation to Boiled Whelk and Salad: A Complete Recipe
Enjoy fresh whole whelks at home in a special way! This recipe covers everything from cleaning the plump whelks bought from the fish market to boiling them for a chewy texture, and making a mouth-watering whelk salad. Perfect for gatherings or drinks, this dish will impress everyone with its generous portion and unique flavor. For more detailed instructions, search ‘Noryangjin’ on the Oldini blog to find videos and comprehensive recipes. See the vivid cooking process that photos alone can’t capture!
Chewy Whole Whelk Stew- 1 box of fresh whole whelks (prepare to your preference)
Whelk Boiling Method- Water (enough to cover the whelks)
- 2 Tbsp coarse salt (for removing odor and seasoning)
- 1 ladleful of soy sauce (for subtle umami)
- 1 ladleful of cooking wine (for removing fishiness and enhancing flavor)
Spicy-Sweet Whelk Salad Sauce- 1.5 Tbsp gochujang (Korean chili paste – the base of spiciness)
- 1 Tbsp sugar (to balance with sweetness)
- 1 Tbsp gochugaru (Korean chili flakes – for heat and color)
- 1 Tbsp soy sauce (for umami and seasoning adjustment)
- 1 Tbsp minced garlic (for pungent flavor)
- 0.5 Tbsp plum extract (for sweet and sour taste and tenderizing)
- 0.5 Tbsp sesame oil (for a nutty finish)
- Water (enough to cover the whelks)
- 2 Tbsp coarse salt (for removing odor and seasoning)
- 1 ladleful of soy sauce (for subtle umami)
- 1 ladleful of cooking wine (for removing fishiness and enhancing flavor)
Spicy-Sweet Whelk Salad Sauce- 1.5 Tbsp gochujang (Korean chili paste – the base of spiciness)
- 1 Tbsp sugar (to balance with sweetness)
- 1 Tbsp gochugaru (Korean chili flakes – for heat and color)
- 1 Tbsp soy sauce (for umami and seasoning adjustment)
- 1 Tbsp minced garlic (for pungent flavor)
- 0.5 Tbsp plum extract (for sweet and sour taste and tenderizing)
- 0.5 Tbsp sesame oil (for a nutty finish)
Cooking Instructions
Step 1
Whole whelks have thin shells and can spoil easily, so handle them with extra care. Gently rinse them 2-3 times under cold running water to remove surface impurities. Be careful not to scrub too hard, as this can break the shells.
Step 2
This is the first boiling step. Fill a pot with enough water to cover the whelks, add 2 tablespoons of coarse salt for seasoning, and bring to a boil over high heat.
Step 3
After the first boil, impurities will float to the surface. This process helps to clean the whelks significantly.
Step 4
Remove the boiled whelks from the pot and rinse them gently again under cold water. This step thoroughly washes away the impurities from the first boil.
Step 5
Now it’s time for the second boil to infuse flavor into the whelks. Refill the pot with water, add 1 ladleful of soy sauce and 1 ladleful of cooking wine. (Completing up to this step will result in perfectly chewy and flavorful boiled whelks for serving as ‘sukhoe’.)
Step 6
Add the whelks from the first boil into the second boiling liquid and simmer over medium heat for about 10-15 minutes. The cooking wine will eliminate any fishy odors, and the soy sauce will add a deep flavor.
Step 7
Once boiled, immediately drain the whelks in a colander. Let them cool slightly as the steam dissipates. Avoid overcooking, as they can become tough. Stick to the recommended cooking time.
Step 8
Whelks boiled in their shells like this make a fantastic appetizer when served as is! It’s fun to pick them out with a chopstick and enjoy them. Eating them with the shell is the true way to savor the taste of boiled whelks.
Step 9
If you plan to make whelk salad, you’ll need to remove the whelk meat from the shells. You can relatively easily extract the meat by gently twisting with chopsticks or a fork. The most reliable and easiest method is to use your fingers to grasp the meat and twist it out.
Step 10
For the whelk salad, combine all the sauce ingredients (gochujang, sugar, gochugaru, soy sauce, minced garlic, plum extract, sesame oil) in a bowl and mix well until the sugar dissolves. Add the prepared whelk meat and (optionally) a little bit of vegetables, then toss everything together with the sauce. If serving as a side dish rather than a main, a small amount of vegetables is sufficient.
